The Kansas City Strip — A Classic Steak Cut with Legendary Roots
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Time to read 8 min
If you're wondering what exactly is a Kansas City Strip, you're not alone. This classic American steak cut is one of the most flavorful and well-loved options for grilling, pan-searing, or firing up the backyard smoker. Known for its bold flavor, satisfying texture, and beautiful marbling, the Kansas City Strip is a go-to choice for steak enthusiasts who want the perfect balance of tenderness and bite.
Sometimes referred to as a KC Strip , KC Strip Steak , or even confused with the New York Strip, this cut has deep roots right here in the Midwest. In fact, the name “Kansas City Strip” pays tribute to our region’s rich meatpacking heritage—long before the term “New York Strip” ever caught on.
So, what sets the Kansas City Strip apart?
Bone-In Brilliance : A true Kansas City Strip is often bone-in, adding deeper flavor and moisture during the cook.
Cut from the Short Loin : This tender section of the cow delivers an ideal texture with every bite.
Perfect for High-Heat Cooking : It shines on the grill or in a cast iron pan.
Elevated with Wagyu : Our Wagyu KC Strip Steak takes this classic to a whole new level with rich marbling and melt-in-your-mouth texture.
Whether you're a steak purist or trying Wagyu for the first time, the Kansas City Strip is a cut you won't want to overlook.
Table of Contents
The History Behind the Kansas City Strip Where the Kansas City Strip Comes From on the Cow Wagyu KC Strip Steak What Makes a Wagyu Kansas City Strip Different? How to Cook a KC Strip Steak to Perfection Why KC Cattle Company’s KC Strip is a Cut Above Who Should Try the Kansas City Strip? A Steak with Story and Substance Products Featured In This Blog Frequently Asked Questions Related Readings
Kansas City Strip Steaks Done Right!
The History Behind the Kansas City Strip
The Kansas City Strip isn’t just a steak—it’s a nod to American steakhouse tradition and Midwest pride. Before it was ever called the “New York Strip,” this beloved cut was known across butcher blocks and menus as the KC Strip —named after the Kansas City Stockyards, once one of the largest meatpacking hubs in the country.
In the early 20th century, as steakhouses spread eastward, the same cut was rebranded in New York, where it gained fame as the “New York Strip.” But here in the heartland, we’ve always called it what it is: a Kansas City Strip Steak —a bone-in version of the strip loin that delivers bold flavor, firm texture, and rich character.
Unlike the boneless New York Strip, the KC Strip often includes part of the bone, giving it a deeper, more rustic flavor profile. It’s the kind of steak that doesn’t need frills—it lets the beef speak for itself.
So while the name may vary depending on where you order it, one thing’s for sure: the Kansas City Strip is a cut steeped in tradition, raised with pride, and made even better when it’s American Wagyu.
Where the Kansas City Strip Comes From on the Cow
The Short Loin—Flavor’s Home Turf
The Kansas City Strip is cut from the short loin , located behind the ribs and just in front of the sirloin. This primal section of the cow is home to some of the most prized steak cuts—like the T-Bone and Porterhouse—because it strikes the perfect balance between tenderness and beefy flavor. The muscle here does less work, which is why KC Strip Steaks are known for their juicy, buttery texture and consistent thickness, making them ideal for high-heat cooking methods.
Bone-In vs. Boneless—Why It Matters
The traditional KC Strip is bone-in, which not only adds rustic character but also impacts how the steak cooks. The bone acts as an insulator, slowing down heat transfer and helping retain juices for a more flavorful bite. Compared to its boneless cousin, the New York Strip, a bone-in Kansas City Strip tends to deliver a richer mouthfeel and more dramatic presentation. Whether you're grilling, broiling, or pan-searing, that extra depth from the bone makes all the difference—especially when paired with premium American Wagyu.
Wagyu Kansas City Strip Steak
What Makes a Wagyu Kansas City Strip Different?
Exceptional Marbling: Wagyu beef is world-renowned for its intense marbling—the fine veins of intramuscular fat that create unbeatable flavor and tenderness. Our Wagyu KC Strip Steak takes this marbling to a whole new level, offering a rich, buttery texture with every bite.
Flavor That Stands Out: Compared to conventional beef, a Wagyu Kansas City Strip delivers a more complex, savory flavor. The marbling melts as it cooks, infusing the steak with natural juiciness and deep umami notes that regular cuts just can’t replicate.
Unmatched Tenderness: This isn’t just a steak—it’s a melt-in-your-mouth experience. The bone-in KC Strip already brings great flavor, but Wagyu elevates it with an ultra-tender bite that feels indulgent without being heavy.
Raised with Purpose: At KC Cattle Company, our Wagyu cattle are raised with care, without hormones, and always with integrity. You can taste the difference in every cut.
Try It for Yourself: Experience the Midwest classic like never before.
Whether you're a lifelong steak lover or a first-time Wagyu customer, the Kansas City Strip delivers every time.
How to Cook a KC Strip Steak to Perfection
Start with Quality: Begin with a high-quality cut like our Wagyu Kansas City Strip. The bone-in structure and rich marbling deserve a method that enhances—not hides—its natural flavor.
Bring to Room Temperature: Take the steak out of the fridge at least 30–45 minutes before cooking . This helps it cook more evenly and prevents the center from staying cold.
Season Lightly: With Wagyu, less is more . A sprinkle of kosher salt and freshly cracked pepper is all you need to let the beef shine.
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Choose Your Cooking Method:
Grill: Sear over high heat, then move to indirect heat until your desired doneness.
Cast Iron: Heat until smoking, then sear each side for 2–3 minutes. Finish in a 400°F oven if needed.
Sous Vide: Cook to temp, then sear quickly on a ripping hot skillet or grill for a perfect crust.
Let it Rest: After cooking, let the steak rest for 5–10 minutes . This locks in juices and keeps every bite tender.
Flavor from the Bone: The bone-in KC Strip adds depth and insulation during cooking, delivering a richer, more robust flavor from edge to edge.
Why KC Cattle Company’s KC Strip is a Cut Above
At KC Cattle Company, our Kansas City Strip is more than just a steak—it’s a reflection of our mission. Raised by veterans, our American Wagyu cattle are hormone-free and raised with care, integrity, and respect for the land.
This is our take on a Midwest classic , created through modern ranching and rooted in tradition.
From pasture to plate, our KC Strip Steak honors the legacy of the heartland—and the people who serve it.
Who Should Try the Kansas City Strip?
The Kansas City Strip is the perfect cut for anyone who loves a bold, flavorful steak with a touch of tradition. If you're torn between a Ribeye and a New York Strip, the KC Strip Steak gives you the best of both worlds—rich marbling with a firmer texture and that signature bone-in finish.
It’s an ideal choice for:
Steak enthusiasts who want a classic, no-nonsense cut that delivers every time
Grillmasters looking for a centerpiece that makes an impression
Gift-givers who want to send a premium experience, not just a meal
New Wagyu customers who want to start with a familiar, approachable steak—just with a serious flavor upgrade
Whether you're firing up the grill or hosting a special dinner, the Kansas City Strip is a surefire way to impress and satisfy.
The Kansas City Strip: A Steak with Story and Substance
The Kansas City Strip is more than a steak—it’s a tribute to American tradition, Midwest roots, and bold, satisfying flavor. Born from the legendary stockyards of Kansas City and known for its bone-in depth and classic profile, the KC Strip Steak has stood the test of time.
When you upgrade that legacy with American Wagyu , you get a whole new level of excellence. Rich marbling, buttery tenderness, and that unmistakable bone-in flavor come together to deliver a steakhouse experience right at home.
Here’s why it deserves a spot in your next cookout or dinner plan:
Classic bone-in steak with bold, beefy flavor
Made Rich by premium American Wagyu marbling
Perfect for grilling, searing, or gifting
Raised with integrity by veterans at KC Cattle Company
Ready to taste the difference for yourself?
Or explore more premium cuts in our American Wagyu Collection .
When you serve KC Cattle Company beef, you're not just serving steak—you're serving purpose.
Kansas City Strip is a bone-in or boneless cut from the short loin, known for bold flavor and firm texture.
Named after Kansas City’s historic stockyards—predating the New York Strip in steakhouse culture.
Comes from the short loin, delivering a tender, flavorful bite with great marbling.
Traditional bone-in style enhances flavor during grilling or searing.
American Wagyu Kansas City Strip Steak offers elevated richness, tenderness, and melt-in-your-mouth texture.
Ideal for high-heat cooking methods: grill, cast iron, or sous vide.
Perfect for steak lovers, gifting, or those new to Wagyu who want a familiar cut with premium quality.
The Author: Kaleigh Montgomery
Contributing author to the KC Cattle Company Journal and the wife of founder Patrick Montgomery. She helps raise their family on the ranch—living the ranching values of faith, hard work, and stewardship that shape everything we do.
With over five years leading marketing at KC Cattle Company, Kaleigh brings her expertise in storytelling, brand growth, and consumer engagement to every piece she writes. Her strategic insight ensures our content not only informs, but connects deeply with those passionate about quality beef and ranch life.
Products Featured In This Blog
Frequently Asked Questions
Is the Kansas City Strip the same as the New York Strip?
Almost! Both cuts come from the short loin, but the Kansas City Strip is typically bone-in, while the New York Strip is boneless. The bone adds flavor and a more rustic, traditional presentation.
What’s better: KC Strip or Ribeye?
It depends on what you love. Ribeye has more fat and richness, while the KC Strip Steak offers a firmer bite with bold, beefy flavor—especially when it’s Wagyu.
Can I grill a KC Strip steak?
Absolutely. The KC Strip is made for the grill. Its thickness, marbling, and bone-in structure make it ideal for high-heat searing and smoky flavor.
What wine pairs best with a Kansas City Strip?
Try a Cabernet Sauvignon , Malbec , or Syrah —bold reds that complement the richness and savory depth of the steak.
Why choose American Wagyu?
American Wagyu Beef combines Japanese marbling with American ranching values. The result? A tender, flavorful steak—raised with purpose, free of hormones, and full of pride.
