Strip steak bone in Black Angus USA USDA CHOICE is cut by our skilled butchers from the shortloin element closest to the neck. Before cutting, it is aged on the bone for a minimum of 40 days to give the meat even more tenderness and flavor. This steak has all the cooking qualities of striploin further enhanced by the flavor from the bone, which is released slowly into the meat during cooking. An excellent choice for a barbecue.