Wagyu KC New York strip
$22.00
Per steak, avg 0.60 lb (about 10 oz). Actual weight varies.
A classic steakhouse strip with a firm bite, a clean fat edge and bold, beefy flavor.
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A classic steakhouse strip with a firm bite, a clean fat edge and bold, beefy flavor.
The cut
The KC (Kansas City) New York strip comes from the short loin: a single tight-grained muscle with a fat cap along one edge. Boneless.
Flavor
Bold and beefy, a little leaner than ribeye, with a satisfying chew.
How to cook
- Season well. Render the fat edge first by standing the steak on its side in the hot pan for 1 to 2 minutes.
- Sear 3 to 5 minutes per side, then rest 5 minutes.
- Common targets: medium-rare 130–135°F, medium 140–145°F.
Size & price basis
Per steak, avg 0.60 lb (about 10 oz). Actual weight varies. Weights are approximate averages.
How it ships: Frozen, in insulated packaging with dry ice. Vacuum sealed, individually wrapped.
Food safety: USDA recommends cooking whole-muscle beef to 145°F with a 3-minute rest and ground beef to 160°F. Doneness temps below are common chef targets.
| Weight | 0.6 lbs |
|---|
Wagyu KC New York strip
$22.00
| Bulk Discount |
|---|
| Add 8+ items: 10% off |
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