Australian Wagyu New York Strip
Membership unlocks the direct-cost meat model.
This is not a discount code. It cuts out the middleman for people who stock the freezer and buy premium meat often enough for the math to matter.
Description
This is Australian Wagyu — which means it's built on the same Fullblood Tajima and Tottori genetics as Japanese Wagyu, but raised on expansive Australian pastures under some of the strictest livestock biosecurity standards in the world. The result is a 10–12oz New York Strip with genuine intramuscular marbling that gives you a fundamentally different eating experience than a conventional USDA Prime strip — richer fat, a buttery mid-palate, and a depth of flavor that lingers.
The NY Strip is already a cut that rewards high heat — it has the structure to develop a serious crust while keeping a tender, beefy center. In Wagyu, that structure becomes a delivery system for fat that melts at lower temperatures than standard beef. This is not a strip steak you cook the same way as your grocery store choice.
Why this cut
Australian Wagyu New York Strip is listed at cost with a visible product-cost receipt, so the value is not hidden in a retail markup.
The product type, source, and variant data above are pulled directly from Shopify.
What makes At Cost different?
At Cost separates the product cost from the fees required to get it packed, paid for, and shipped cold. Members see the same receipt logic across the catalog.
The goal is simple: premium meat without a traditional butcher-shop markup layered into the price.
How to cook it
Thaw under refrigeration, pat dry, and season simply. For highly marbled Wagyu, use smaller portions, a hot pan, and no added oil.
Sear quickly, rest briefly, then slice against the grain. Rich cuts eat better in thin slices than oversized steakhouse portions.