Wagyu KC New York strip

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.