Dry Aged Kansas City Strip- 16oz

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KC Strip is essentially the same cut as a New York strip; it is still cut from the short loin of a cow, and it's a tender cut that has a bit of marbling throughout the meat. The main difference between these two types of steak is that a Kansas City strip has a bone along the side. Dry aged 35 – 45 days. Dry Aging is the process by which large cuts of beef are aged for anywhere from several weeks or several months before being cut into steaks. This process helps the steak develop superior flavor and tenderness.