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Meat N' Bone FOOD & BEVERAGE
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.
Learn more about our dry aging process here.
Source: US MidWest
Aging: 45+ Days
Best for: Grilling, Pan Seared
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)
Grade: USDA PRIME (Black Angus Beef)
This item MIGHT be delivered frozen.
Frequently Asked Questions
What makes the Kansas Strip Steak different from a standard New York Strip?
The Kansas Strip is dry-aged for a minimum of 45 days (often up to 65), which concentrates the beef flavor and creates a signature nutty, umami-rich profile with a distinct "funk" that you won't find in standard steaks. It is also a center-cut, ensuring a consistent and perfect portion every time.
Where is this beef sourced from?
We source our USDA Prime Black Angus from select farms in the US Midwest. We specifically work with steers that have a RibEye area of 10.0 to 16.0 square inches to ensure our New Yorks are consistently thick and well-marbled.
What does "dry-aged" mean for the flavor and texture?
During the dry-aging process, natural enzymes break down the muscle fibers, resulting in exceptional tenderness. As moisture evaporates, the beef flavor becomes more concentrated, developing roasted, nutty, and sweetish notes. The longer aging period (45+ days) produces a stronger, more complex flavor profile.
How should I cook this steak for the best results?
This steak is best enjoyed medium-rare to medium to preserve its juiciness and complex flavor. It is excellent for grilling or pan-searing. Because it is a thick, center-cut steak, it handles high heat well, making it perfect for a steakhouse-style sear at home.
Will my steak arrive fresh or frozen?
Depending on your location and shipping method, this item might be delivered frozen. All orders are shipped with strict cold-chain handling to ensure the highest quality and safety upon arrival.
Is this steak suitable for someone new to dry-aged beef?
Yes! While the flavor is bold and complex, the Kansas Strip is a fantastic introduction to dry-aged beef. Its rich marbling and tenderness make it a crowd-pleaser for both dry-age beginners and seasoned steak enthusiasts.
What is the "funk" mentioned in dry-aged beef?
The "funk" is a term used to describe the unique, pungent, and earthy aroma and flavor that develops during extended dry-aging. It is a hallmark of high-quality, long-aged beef and is often compared to notes of blue cheese or truffles.
How should I store this steak when it arrives?
If your steak arrives frozen, keep it in the freezer until you are ready to thaw it. If it arrives fresh, store it in the coldest part of your refrigerator and cook it within a few days for the best quality. Always allow the steak to come to room temperature before cooking for an even sear.
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