New York Strip Steak | Japanese Kokusan Wagyu BMS 8-9The NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures. The strip is cut from the striploin, from a muscle that does little work, like the filet. With marbling score from 8 to 9, this beef rivals some of the best Wagyu in terms of tenderness and flavor.