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Description of Kansas Strip Steak (45+ Days Dry Aged)
This is what every NY Strip wants to be as a grown up, this is a steak worth bragging about. Fine silky marbling, amazing texture and flavor.... perfect tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.
Nothing like cooking this cut on the grill and teeing it up with a big glass of Red Wine. This will be one of the best steaks you have ever had. This is a center-cut today, meaning it is the perfect portion.
OUR G1 CERTIFIED USDA PRIME NEW YORK IS BEST IN CLASS
Our USDA Prime New York is the best Angus beef has to offer. This means you will always get beef with moderate marbling, grade "A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our New Yorks are THICK, because we only work with steers with a RibEye area of 10.0 to 16.0 square inches.
This is not your average New York , it isnt even your average Prime New York.
ABOUT OUR DRY AGED STEAKS
Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-aged steak is expensive and usually found at only the best steakhouses. These steaks are FUNKY and will be SMELLY. As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable... these steaks are VERY dry aged. The funk will be strong.
This steak has been dry aged for at-least 45 days, but usually for 55-65 days.