We strive to use every part of the animal so nothing goes to waste, including cuts that might just miss the weight range or be slightly miscut. So stock up your freezer with this case of individually wrapped, frozen Kansas City Strips - same great flavor, just not 100% perfect!

What's the difference between Kansas City Strip and New York Strip? We're going to fill you in on a little secret: almost nothing. It’s the bone-in version of a New York Strip. Apparently in the 1930's, restaurants in New York City decided that selling a steak named after Kansas City (where the stockyards and slaughterhouses were located) wasn't fancy enough, so they renamed it. Like all our beef, our strips are dry aged, creating an incredibly flavorful cut.