Kansas City

This cut is readily available n both the Asheville and Charlotte Location.

Kansas City

Curious about the distinction between Kansas City Strip and New York Strip? Here's a little secret: there's hardly any difference. In fact, the Kansas City Strip is essentially the bone-in version of the New York Strip. Back in the 1930s, New York City restaurants deemed it more sophisticated to sell a steak named after their own city rather than Kansas City, where the stockyards and slaughterhouses were located, so they decided to rename it. Just like all our beef, our strips are dry-aged, resulting in an exceptionally flavorful cut.

When it comes to cooking this steak, high and fast is the key strategy, so be sure to preheat your grill or cast iron pan thoroughly. Aim for an internal temperature arond 120°F before removing from heat and allowing for a nice long rest. Start by placing the fat cap down first, utilizing the rendered fat to naturally baste the steak as it cooks. Avoid over-seasoning this cut as its wonderful marbling provides ample flavor, and spices tend to burn at high heat. Lastly, remember to allow your meat to rest before slicing. This crucial step allows the juices to redistribute back into the meat. Cutting into your steak too soon may result in all the juices ending up on your plate instead of in your mouth, which would be a disappointment.

What to Expect

The Strip steak is sourced from the beef's back, where the muscles experience minimal exertion, resulting in a tender cut of meat. Our butchers purposefully leave the fat cap intact to ensure your final dish remains juicy without an excess of fat.

Explore Recipes with Kansas City Strip

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London Broil - Top Round