Premium cuts
NY Strip
Bife de chorizo / Striploin
FromGs. 118.000/ kg
Typical piece: pieza entera ~2.5 kg · Gs. 295.000
NY strip comes from the short loin, more muscle and flavor than tenderloin, more tenderness than the grill cuts. The side fat cap melts and bastes the steak as it cooks.
- Typical weight
- 2–3 kg
- Aging
- 10–14 days wet
Cut origin
Origin and aging
- Region
- Paraguarí, Paraguay
- Harvest lot
- Lot code on the package
- Aging
- 10–14 days · Wet
Quick cooking reference
Method
Parrilla or very hot plancha
Internal temperature
54–57 °C
Time
4–5 min per side (2.5 cm steak)
Rest
6 min
Doneness
Medium-rare to medium
Cut-specific notes
Fat cap toward the fire first, renders and browns. Coarse salt at the end only.
Nutrition profile (per 100 g)
- Calories
- 196 kcal
- Protein
- 23.8 g
- Total fat
- 11.2 g
- Saturated fat
- 4.5 g
- Omega-3
- 90 mg
- CLA
- 65 mg
Source: USDA FoodData Central + grass-fed meta-analysis
Values are approximate. They vary by animal, cut, and cook.
Storage
- Fridge
- Up to 3 days at 0–4 °C
- Freezer
- Up to 6 months frozen at -18 °C
- Thaw
- In the fridge, 24 h. Never at room temperature.
Pairing and sides
Classic chimichurri. Rustic roast potatoes. Arugula-parmesan salad.
