Kansas Strip Steak | USDA Prime

Commonly known as the New York Strip, this iconic cut actually got its "Kansas" name from the region where it rose to fame. Before it became the darling of Manhattan steakhouses, this steak was simply called a “Kansas City Strip”—named after the Kansas City stockyards, once the largest cattle market in the world. The “New York” branding came later, as East Coast steakhouses rebranded the cut to appeal to their clientele. When it’s bone-in, true purists still call it what it is: a Kansas Steak.

The Kansas Steak is the perfect balance between tenderness and flavor. It contains more fat than a filet mignon, but less than a ribeye—giving it a bold, beefy taste with a consistently tender texture. While ribeyes vary in mouthfeel due to different muscle groups, the strip is more uniform, making every bite satisfyingly predictable.

This is a steakhouse-level, bone-in beauty meant for serious steak lovers. Juicy, thick, well-marbled, and deeply flavorful—it’s the kind of steak that gets remembered.

OUR G1 CERTIFIED USDA PRIME IS BEST IN CLASS

Our USDA Prime Kansas Strip is G1 Certified, meaning it’s the best of the best Angus beef available—sourced only from small Midwestern farms that follow rigorous standards. We're talking:

• Moderate to abundant marbling

• Grade “A” maturity

• Ribeye areas of 10.0 to 16.0 sq in.

• 30+ days of wet aging for maximum tenderness and flavor development

Each steak is hand-selected, hand-cut, and vacuum-sealed to preserve quality. You’ll taste the difference in every bite.

Best Cooked: Medium-Rare, Medium, Medium-Well

Suggested Reads on cooking NY Strip:

How To Cook Perfect Steak on the Stovetop in 3 Steps (Via thekitchn)

Pan-Seared Strip Steak (Via MyRecipes)

The strip is cut from the short loin, from a muscle that does little work, like the filet.

Grade: USDA Prime | Angus Beef - Top 3%

This product has been aged for 30+ Days to improve tenderness and flavor