Dry Aged KC Strip Steak Minimum 12 oz, Average 14 oz (same as NY Strip)
What's the difference between a Kansas City Strip and a New York Strip? Here’s a little secret: not much. The Kansas City Strip is essentially the bone-in version of the New York Strip. In the 1930s, New York City restaurants decided that a steak named after Kansas City—home to the stockyards and slaughterhouses—wasn’t quite sophisticated enough, so they rebranded it. Regardless of the name, all our strips are dry-aged to perfection, resulting in an incredibly flavorful cut.
- 100% USA beef born, raised and finished on our family farm in Kansas
- Vacuumed sealed packages designed for long term freezer storage
- Grass raised and grain finished for an amazing depth of flavor
- 21 day dry aged and USDA-inspected
- Processed at a small family-owned local processing facility
- No antibiotics, growth hormones, or steroids
- All beef is shipped directly from our farm to your doorstep
