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When it’s bone-in
strict genetic selection
Highlights:
Resting: Let the steak rest for 5-10 minutes before slicing to allow juices to redistribute
"funky" dry-aged character
Kansas Strip Steak | USDA Prime lamb When it’s bone-inCommonly 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 Stripnamed 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 its bone in, true purists
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