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New York strip is served at a wide range of restaurants, from local diners to fine-dining establishments, making it a popular and versatile steak enjoyed by many across the nation. However, how much do you know about this well-loved cut? Below, we examine what makes New York strip an iconic steak, along with how to select and prepare it at home like a chef. Where Does New York Strip Come From? New York strip comes from the loin subprimal, which is where some of the most tender beef cuts can be found. Located directly behind the rib muscles, the loin subprimal is where popular cuts like the sirloin, short loin, tenderloin, top sirloin, and bottom sirloin come from. New York strip is part of the short loin, making it one of the most tender cuts of beef you can buy. How New York Strip Got Its Name Legend has it that the New York strip got its name when Delmonico's, a legendary restaurant in New York City, added this cut to its menu in the 1800s. The name stuck, and the rest is history. Though New York strip is by far this cut's most commonly used name, it's also known as Delmonico steak, ambassador steak, or Kansas City strip.  What Makes New York Strip Unique? New York strip is perfectly balanced: it offers tenderness without sacrificing the substantial, beefy flavor of other, less tender cuts. This versatility makes it popular among home cooks and restaurant chefs alike. While it’s soft and tender, it is slightly firmer than other loin cuts like filet mignon. New York strip has a distinctive, satisfying texture, and moderate marbling adds to its chew. This results in a flawless blend of robust beef flavor, tenderness, and juiciness How to Select New York Strip The key to selecting a great New York strip is to purchase it from a high-quality NYC butcher shop, like Piccinini Bros. in New York City. We custom cut and trim your meat exactly the way you want, so you always get the cut, portions, and weight you're looking for without settling. Look for cuts that are vibrant red in color and have bright white fat streaks throughout (not just on the edges). You should select a cut that’s at least one-inch thick for even cooking and to allow the fat deposits to dissolve adequately. How Should New York Strip Be Cooked? New York Strip is versatile and can be cooked in many ways. No matter which preparation method you prefer, let the cut sit out for a few minutes before you cook it, and pat dry to remove excess moisture. Also, use an internal meat thermometer to ensure your steak is at your desired level of doneness. Here are a few of the most popular ways to cook New York strip: Butter Basting Cooking steak indoors is super easy. Get a well-seasoned cast-iron skillet hot and sear the steak on both sides. Then, melt a  blend of butter, garlic, thyme, and rosemary in the skillet and spoon over the steak to butter baste the meat. Continuously tilt the pan to allow the butter to dissolve into the steak. For a thicker cut, you can place the skillet in the oven afterward to finish it off. Broiling Paul Vaccari, owner of Piccinini Bros. butcher shop in NYC, prefers this steak preparation method, especially when cooking at home in his  New York City apartment. Place your first oven rack at least 6 inches below the broiler element and turn the broiler on to preheat. Then, line a baking sheet with aluminum foil and place your steaks in the center of the pan, season generously with salt and pepper. Once the broiler is preheated, place the sheet in the oven and cook, flipping the steaks every 2–3 minutes for even cooking, until they reach your preferred internal temperature. Marinating You can also marinate New York strip and shred it for recipes like steak fajitas, tacos, kebabs, and stir-fries. Marinate in your preferred flavor blend for 2 to 4 hours before cooking. Be careful not to marinate the cut for too long, or it will become so fall-apart tender that it will be difficult to cook properly. Grilling Grilling is a classic way to serve New York strip. Put your grill on high heat (around 400–450°). Once the grill is heated, place your steak directly on the grill and flip every few minutes. Continuously check the temperature to determine when it’s time to take it off the heat; don't solely focus on the cook time. What Is The Best Way To Season New York Strip? When you choose a high-quality steak like those from our butcher shop in NYC, it’s best to keep the seasonings simple. All you need is some kosher salt, cracked black pepper, and maybe a little garlic. Should You Get A Bone-In Or Boneless New York Strip? It’s a slight point of contention within the meat community about whether a “traditional” New York strip should be bone-in or boneless. Some argue that bone-in New York strip is really Kansas City strip. In New York and surrounding areas, New York strip is often served boneless. However, each type has its own distinct flavor profile, so we recommend trying both to see which you like best. We have both types at our butcher shop in NYC, so you can easily try them and decide for yourself. Get Your New York Strip At An Authentic Butcher Shop in NYC We’re an artisanal butcher shop in NYC that’s been around since 1922. We know meat, and we know this city. There’s nothing like the real deal! That’s why we’re proud to supply the finest restaurants in New York City with high-quality meat. Now, you can enjoy the same restaurant-quality cuts at home, including New York strip. Whether you’re grilling outside or cooking indoors, we have the perfect cut for you, trimmed to your exact specifications. Order online, stop by our shop in Hell’s Kitchen, or call us today at 212-246-8277 to place your order.

New York Dry-aged beef is popular with the city's top chefs for a good reason. By utilizing a perfected preservation process that's been around for over a hundred years and artisan-quality care, every dry-aged beef cut is a custom culinary masterpiece that instantly becomes any beef connoisseur's new favorite steak. So, is dry-aged beef worth the hype? Below, we discuss what makes dry-aged beef the real deal and how you can prepare dry-aged meat at home. What Is Dry Aging, Exactly? Creating dry-aged beef in New York is a process that slowly removes moisture from the meat by exposing it to constant air in a well-ventilated, highly controlled environment. Eliminating moisture in the beef enhances its natural flavors, giving it an intense beefy flavor, deep-red appearance, and tender texture that's distinctive from other aging methods. Dry aging has been around for over a hundred years and was the preferred meat-aging method before refrigeration was regularly available in most homes. During those times, people would hang their slaughtered meat in dark sheds during the winter. The constant airflow from wind and near-freezing temperatures tenderized the meat and naturally refrigerated it. Today, expert meat purveyors and butchers perform dry aging in highly controlled conditions to ensure a sterile, consistent environment to create a perfectly-aged cut.   What Does New York Dry-Aged Beef Taste Like? Removing excess moisture from the meat intensifies its natural flavor and texture, giving it a rich, intense beefy flavor and butter-like tenderness. Dry-aged beef is also often described as having a nutty flavor. Paul Vaccari, owner of Piccinini Bros, says that dry-aged beef has a distinct, strong flavor that is becoming more popular, but can be too strong for some, depending on the number of days the meat is aged. “You either like it or you don’t,” Paul says.       The Dry Aging Process Step By Step At Piccinini Bros., our artisanal butcher shop in New York City, our beef is dry-aged in small batches in our on-site aging room, allowing us to monitor each cut individually. Here's how the dry aging process works: 1. Meat is Selected Picking the right cut is the key to a great dry-aged steak. Beef cuts with high-fat deposits, collagen, and marbling are the best choices for dry aging. Bone-in cuts are also excellent choices, as these cuts have more collagen around the bone than other beef cuts. 2. Cut Placed in Dry Aging Room Dry-aging rooms are highly controlled environments that ensure your meat is aged safely and follows the proper technique. Our dry-aging room is sealed and features 360° air vents strategically placed throughout, providing full coverage and constant airflow. The room is climate-controlled, maintaining a temperature between 33° and 38°F and 80-90% humidity to prevent bacteria from growing while ensuring the meat won’t freeze. 3. Moisture Evaporation & Tenderization We dry-age our beef for at least 28 days and up to 45 days. During this time, moisture is extracted from the cut through constant air exposure, leaving only the hearty protein and fat deposits. Dry-aged meat can lose up to 20% of its water weight, leaving a highly concentrated flavor and fat streaks that dissolve into the meat during cooking, providing melt-in-your-mouth tenderness. 4. Pellicle Formation As the connective tissue and collagen break down, a distinct, crusty outer layer forms over the meat. This crust, called the pellicle, creates a natural barrier between the meat's outer layer and its tender, deep-red interior. The pellicle forms into a hard, mahogany-colored crust that protects the meat inside from spoilage. Similar to the fungus that forms on bleu cheese, the pellicle layer helps tenderize the meat while preventing dangerous pathogens from spoiling the cut. 5. Trimming and Prep for Pick Up After reaching the ideal aging time you’ve preselected, our butchers will prepare your cut for pick up. We’ll slice off the pellicle layer, revealing a beautiful, vibrant red cut with yellowish fat deposits that is surprisingly soft and ready for cooking. Then, we’ll custom trim your cut to your exact specifications so it’s perfect for the meal you’re preparing.  6. Prepare At Home When you get a premium cut like dry-aged steak, the prep process does all the work. Simply add a bit of your favorite seasoning blend – we’re partial to just salt and pepper here – and cook your meat to your desired temperature with your preferred cooking method, whether you want to grill out or sear on the stovetop. Best Cuts For Dry Aging Dry aging is best suited for beef cuts with high marbling. The fat streaks not only contribute to the meat's robust flavor but also protect other parts of the meat during dry aging. Ideal beef cuts for dry aging include: ●      Ribeye ●      T-Bone ●      Tomahawk ●      Porterhouse ●      New York Strip ●      Sirloin New York City Wagyu beef is also an excellent choice for dry aging, as its high marbling content helps keep the meat tender and protects it from bacterial growth. Why Is Dry-Aged Beef More Expensive? Dry aging takes significant time and dedication to ensure the beef ages properly without spoiling. When you purchase dry-aged steaks and beef from a local butcher shop like Piccinini Bros., your cut is expertly handled by our artisanal butchers. Our on-site, small dry-aging room allows us to continuously monitor the process so you get exactly what you want. The result is a carefully crafted, restaurant-quality piece of beef, which is reflected in the price. Piccinini Bros: Dry Aged Beef In New York The key to a great piece of dry-aged beef in New York City is choosing an experienced, artisanal butcher like Piccinini Bros. We hand-select and carefully craft each piece of dry-aged beef to your specifications, so you get exactly what you're looking for. Shop our extensive selection of dry-aged beef online, call 212-246-8277, or stop by our store in Hell's Kitchen to order your dry-aged steak today.  

When it comes to preparing a deliciously juicy brisket, you can't beat the quality and service of getting it from a local butcher like Piccinini Bros. Our brisket is sourced from domestic farms and custom-cut just for you. This ensures you get the best possible flavor and texture every time. What should you look for when selecting the best brisket for your next barbecue or holiday meal? Check out our top tips for selecting brisket in NYC, directly from our expert butchers.

As a restaurant owner or manager, you have plenty of options when choosing your meat supplier. You may already have a relationship with a food distributor you trust; however, if you’re looking for the best quality meat and service that elevates your craft and your restaurant’s reputation, partnering with a local butcher for your meat supply is the way to go.

Want to master the art of cooking lamb? It starts with choosing the right cut for your dish. Lamb is a high-quality meat choice with rich flavor and tenderness, and is a viable alternative to beef. However, many are hesitant to experience lamb's unique flavor simply because they don't know how to select and prepare lamb properly. That's what Piccinini Bros, our century-old butcher shop in New York City, is here for! We can help you choose the proper lamb cut, which makes prep and serving easy. Below, we share what you need to know about the most common lamb cuts and how to select the best one for your desired dish.

You know your go-to beef cuts and the NYC butcher shop where you love to get your meat. However, how much do you really know about how your beef is raised and how that impacts quality and flavor? Beef cattle have two primary diets: grass or grain. Learn more about the differences between grass-fed and grain-fed beef and how it affects the quality of your beef below:

Is dry-aged wagyu a match made in meat heaven, or just a passing flavor of the week? We've already discussed the benefits of dry-aging beef and how wagyu cuts like brisket enhance meat flavor. However, what about the cost? Is dry-aged wagyu worth it? Hint: yes, it is! The extended aging process intensifies the flavor and tenderizes the meat, making it a culinary masterpiece that will leave your taste buds begging for more. Learn more about why dry-aged wagyu is worth the cost below: The Dry Aging Process: A Breakdown Dry aging is the process of aging beef by evaporating moisture over a several-week period through regulated, constant air exposure. During this process, natural enzymes break down the muscle fibers and tissue within the meat, making it irresistibly tender. One of the key characteristics of dry-aged beef is the distinctive crust that forms on the outside of the meat, which includes beneficial fungi that protect the inside of the meat from spoiling. The longer the beef is dry-aged, the more tender and robust the flavor. At Piccinini Bros, our butcher shop in NYC, we dry-age our beef in small batches to your preferred dry aging specifications (we recommend at least 21 days), so you get the perfect flavor and tenderness you desire. Our specially formulated dry-aging rooms include 360° air vents that allow for constant air circulation, preventing the meat from spoiling and growing harmful bacteria. Should You Dry-Age Wagyu? Wagyu is one of the highest-quality beef types available on the market today, making it a premium choice for dry aging. Wagyu beef cattle are raised under specific conditions designed to create low-stress environments, which translates into more tender meat. One of wagyu's distinctive characteristics is its intramuscular fat streaks (referred to as marbling), which are intertwined with muscle meat. When cooked, the fat melts down and creates melt-in-your-mouth flavor and superb tenderness. Beef cuts with high marbling are excellent choices for dry aging, as the fat prevents the meat from completely drying out and protects it from growing hazardous mold and bacteria. This is why many chefs prefer dry-aged wagyu. When you combine the dry-aging process with excellent-quality beef like wagyu, you instantly create a culinary masterpiece.   What Does Dry-Aged Wagyu Taste Like? Dry aging enhances the distinctive umami flavor already present in beef. Dry-aged wagyu has an earthy, nutty flavor profile due to the controlled aging process that brings out the meat’s beefy flavor. The dry-aging process also creates a buttery or even cheesy texture that meat lovers crave when selecting beef. Is Dry-Aged Wagyu Worth the Price Tag? Yes. Dry-aged wagyu is one of the best beef cuts in the world. It combines the premium quality of wagyu beef with the intense flavors created during the dry aging process, creating a culinary masterpiece every beef lover should experience at least once. Dry-aged wagyu is more expensive than other beef cuts due to the custom, time-consuming process it takes to both raise wagyu beef and dry-age it properly. The price tag reflects the time, dedication, and expert knowledge that go into raising wagyu beef and dry aging it properly. It’s a stand-out cut to celebrate a special occasion, give as a gift to any meat connoisseur, or mark a significant milestone. How to Prepare Dry-Aged Wagyu Once you’ve invested in a premium cut, preparation is simple. You don't need a culinary degree or a pantry full of exotic spices; you just need a little seasoning to bring out the cut's natural flavors. No overly complex ingredients or cooking methods required! All you need is a bit of salt and pepper to season the meat and cook it using your preferred method, whether on the grill, in the broiler, or on the stovetop. Here are some tips for preparing dry-aged wagyu properly: Let it Sit Out  Don’t cook your wagyu directly from the refrigerator. Instead, let it sit out at room temperature for 10-20 minutes before placing it in the pan. This prevents the meat from cooking unevenly due to cold spots and reduces the risk of overcooking, especially for thick cuts. Then, pat the cut dry with a paper towel to remove any excess moisture.   Lightly Season Let your cut sit out for about 30 minutes at room temperature before cooking (don't cook it immediately from the fridge). Pat the meat dry with a paper towel to eliminate excess moisture. Then, lightly season the meat with coarse salt and pepper. That’s all it needs! However, if you’d like additional flavor, add a light layer of your favorite seasoning blend to taste. Cook Quickly on High Heat Get your go-to cast-iron skillet or pan nice and hot. Then place the meat in the pan with little to no oil. Rotate the meat on both sides for even cooking. Wagyu beef cooks faster than regular beef, so it’s vital to use an internal meat thermometer and keep checking the temperature so it doesn’t overcook. Wagyu beef is best served medium-rare, with an internal temperature between 125-130°. This temperature allows the fat streaks to fully melt into the muscle, creating that rich buttery texture without overcooking the leaner parts. Let it Rest After you're done cooking, resting allows the liquefied fat and juices that melted down in the pan to redistribute throughout the meat. After the meat has reached your desired internal temperature, take it off the heat and place on a wire rack for the same amount of time as when it was cooked.      Slice and Serve Once you’ve cooked the meat and let it rest, the fun part begins. You’ll want to cut your beef so that it shows off all that beautiful marbling (though it looks different now that it’s cooked). Use a sharp kitchen knife and gently saw back and forth while pressing down slightly to create strips. Wagyu is rich and dense, so you only need a small portion to taste that excellent flavor. Serve with a light side like a salad or garden vegetables so the meat is center stage.  Get Dry-Aged Wagyu from Piccinini Bros in NYC We’ve provided Michelin-quality beef to the best restaurants in Manhattan for decades. Now, you can prepare premium cuts at home by ordering directly from Piccinini Bros. We offer a wide selection of the highest quality and custom cuts, sourced from local farms and reputable suppliers. When you purchase dry-aged steaks and beef from a local butcher shop like Piccinini Bros, your cut is individually handled and processed with care. You can even pre-order your cuts and choose how long you'd like your meat to be dry-aged. The result is carefully crafted, restaurant-quality beef that’s perfect for many occasions .Order your dry-aged beef and wagyu in NYC online, or call us at 212-246-8277 today.

You selected your brisket in NYC from a reputable butcher shop like Piccinini Bros. You followed a tasty brisket recipeline by line, ensuring deliciously tender meat. Your brisket has been cooked to perfection. Now, it's the moment of truth: time to add the slice and serve your homemade brisket. Slicing your brisket is a dedicated art form; doing it correctly ensures you can taste all the hard work you put into prepping your brisket.

When it comes to selecting high-quality chicken, many terms are thrown around. Each method has unique characteristics, and they all claim to enhance the quality and flavor of the poultry. However, which method produces the most flavorful and ethically raised chickens? Below, our butcher shop in New York City discusses how chickens are raised in the US and how these various methods impact quality and flavor Farm-Raised Chicken “Farm-raised” chicken is a generic term that is unregulated by the USDA or any other official source. All chickens are raised on farms, so this label is nothing out of the ordinary. It’s generally a marketing term used to make corporate-style farms and processing facilities sound more appealing. Buy Fresh Chicken Online Now! How It's Raised Farm-raised chickens are simply chickens raised on farms, but we don’t know much more than that. There is no regulation on how big the farm facility is, how much living space the chickens get, or whether the chickens have access to the outdoors. Flavor Profile Farm-raised chickens are typically raised in corporate-style farms that process large quantities of chicken every day. The confined quarters and consistent grain diet produce fatty, tender poultry with a mild flavor.  Pasture-Raised Chicken Pasture-raised chicken is another term that isn’t regulated by the USDA, but is often used by small, family farms across the country that are dedicated to raising livestock sustainably and ethically. How It's Raised Pasture-raised chickens primarily live outdoors in an open pasture, with little enclosures. These chickens forage through nature to eat, feeding on grass, insects, and whatever they can find naturally. This produces natural, healthy chickens that are ethically raised. However, an open pasture also makes the flock vulnerable to predators that can easily enter the pasture. As a result of this inherent risk, pasture-raised chicken is typically more expensive and may have a more inconsistent supply than other types of poultry. Flavor Profile The chicken’s all-natural diet of grass, grains, and insects gives pasture-raised chicken a more distinguished, earthy flavor. Fat deposits on the poultry may appear yellow and richer in taste. Free-Range Chicken The USDA defines free-range poultry as chicken that has regular access to the outdoors. This is one of the most popular methods for raising chickens. Many of our farm partners that we source our poultry from at Piccinini Bros raise free-range chickens that are allowed to move freely when desired. How It's Raised Free-range chickens can engage in natural behaviors like foraging, stretching their wings, and accessing feed when desired. While they must have regular and continuous access to the outdoors, there is no regulation about the size or quality of the outdoor access. Free-range chickens allow for natural movement, exercise, and growth, with reasonable limits to protect the flock. Flavor Profile These birds live active lifestyles that translate into the poultry's flavor when processed. This active lifestyle provides leaner, firmer, and more muscular birds. They are fed a fortified diet of vegetarian grains and nutrients to help increase nutrients and enhance flavor. What About “All Natural” and “Organic” Chicken? For a chicken to be certified organic by the USDA, the farms where the chickens are raised must adhere to strict guidelines to ensure no pesticides are used on the property. The chicken feed must also not contain pesticides or GMOs. Nearly all organic chicken is also free-range chicken—but not all free-range chickens are organic. All-natural chicken, according to the USDA, is a product that doesn’t contain artificial ingredients or added colors and is minimally processed. By the nature of how chickens are raised using the methods discussed above, all the chickens we stock in our store at our butcher shop in NYC are all-natural.  Piccinini Bros: Sourcing High-Quality Chicken for Sale Online and at Our Butcher Shop in New York When you buy chicken for sale online at Piccinini Bros, you'll know exactly where your meat comes from. We partner with small, local farms in the tri-state area that we’ve developed relationships with to understand their poultry-raising practices and ensure every cut we bring into our butcher shop in NYC  is the highest standard for quality and flavor, and is ethically sourced and produced. Sourcing from small, local farms allows chickens to grow and mature naturally, which impacts the flavor of the poultry and makes delicious dishes every time. Our farms never use growth hormones (as mandated by the USDA for all poultry in the US) or antibiotics. Some of our farms, like Murray’s Family Farmed Poultry are Certified Humane, which is awarded to farms that promote humane and ethical chicken farming practices. Taste the difference for yourself! Stop by our New York City butcher shop in Hell’s Kitchen, or order online for in-store pickup or curbside delivery.

With dozens of beef cuts to choose from, it’s hard to know which piece is best for your dish. Once they find a cut that they like, many home cooks stick to what they know rather than trying something new and running the risk of under- or overcooking it.

Learn the difference between dry and wet-aged beef, along with the different prep methods and benefits of each type of beef aging technique. 

Do you feel like something is missing when you visit your local grocery store’s meat section? Do you spend a ton of time selecting the best looking package that doesn’t appear to be artificially dyed or altered while providing the best value?

Does the thought of overcooking veal keep you from adding it to your next dinner party menu? You've come to the right place.

As a restaurant owner, success hinges on two critical factors: the quality of your ingredients and the efficiency of your operations. When it comes to choosing your meat supplier, your choice goes beyond pricing and delivery methods.

Wagyu is one of the most sought-after types of beef in the world, and brisket is one of the best cuts for entertaining.