A few weeks ago I got some Hereford NY Strips from Fresh Market and was very pleased with them. IMHO I think it matters more what the cut of beef looks like as far as marbleing and how the beef was raised. I may be wrong, but my uncle raises beef and sales the meat hisself. He claims that the USDA states that if a cow is 80% angus then it is angus, and if you take a trailer load of cows to the butcher if 8 out of ten cows are angus then every cow is considered angus. I'm sure some others know more than I do. Just repeating what I'm told and we know where will get you.
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle