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Market District Boneless Beef Top Loin (New York Strip) Steak

Market District Boneless Beef Top Loin (New York Strip) Steak Image
Market District Boneless Beef Top Loin (New York Strip) Steak
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Lean and tender with full flavor. Best broiled, grilled, or pan-broiled. Also called Kansas City Steak, New York Strip Steak, Strip Steak (boneless), Shell Steak (bone-in), Club Steak (boneless or bone-in).

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  1. Instructions
Buying and Storing Beef: Buy your meat last and separate raw meat from ready-to-eat foods in your shopping cart. Wash hands thoroughly with warm water and soap before and after handling raw meat. Sanitize kitchen countertops that come into contact with raw meat. Wash cutting boards, dishes, and utensils with soap and hot water after contact with raw meat. Refrigerate or freeze beef as soon as possible after purchasing. Refrigerated ground beef should be cooked within one to two days, roasts and steaks three to five days. Freeze beef in its original transparent wrap for up to two weeks. Preparing Beef for Cooking Always defrost beef in the refrigerator, never at room temperature. Use one cutting board for raw meat and another for fresh fruits and vegetables. Or prepare fruits and vegetables first, then wash the cutting board thoroughly before preparing raw meat.