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Dry Aged Steak Kansas City

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Kansas City Strip Dry

55-day dry aged Florida Wagyu Kansas City Sirloin from Okeechobee Steakhouse

This C.A.B. dry-aged bone-in strip steak, also known as the Kansas City Strip, comes from the back of the cow where the muscles dont get much of a workout. Each strip is hand-cut and dry-aged for 60 days for improved tenderness and texture. This cut blends the tenderness of the filet with the depth-of-flavor found in the juicy ribeye. The bones marrow and juices penetrate the steak during the cooking process imparting flavor-packed steak. The unique beefy dry-aged flavor has a hint of buttery popcorn. This particular b& b cut is flash-frozen after aging close to 90 days, to immediately suspend the timed aging process . These steaks will arrive to you either fully or partially thawed. You can either refreeze the cut, or bring to room temperature for cooking.

*Approximate weight

Are Kansas City Steaks Prime Or Choice

USDA Prime BeefKansas City Steak Company Offers Private Stock USDA Prime Beef. Of all the beef produced in the United States, only the top five to six percent earns the government label USDA Prime Beef. The Kansas City Steak Company works directly with ranchers to ensure a steady supply of the finest livestock.

At The Majestic Restaurant

For over 150 years Kansas City has been recognized as the cattle capital of the United States. This reputation dates back to the stockyards along the Missouri River as a destination for the cowboys driving cattle up from Texas. Today The Majestic Restaurant serves the finest dry aged steaks you can find anywhere in the country.

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Which Is Better Ribeye Or Kc Strip

The main difference between a ribeye and a NY strip is that the ribeye has more internal marbling or fat. The New York Strip has a thick band of fat running down one side that you cant really eat. The Ribeye is a great choice if you are looking for a tender steak with plenty of flavor and a buttery smooth texture.

Whats The Difference Between New York Strip And Kansas City Strip

16oz MBL Dry Aged Kansas City Strip Steak

The cut of meat that makes up a NY Strip and KC strip are essentially the same it is cut from the area of the cow that is behind the ribs and before the flank. This meat can be cut in large sections and is generally between one and two and half inches thick. What is this? KC Strip is almost smaller than a NY strip.

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What Is Better A Kansas City Strip Or A Ribeye

A ribeye will have more internal marbling and fat, giving it a ton of flavor, a smooth texture, and a lot of tenderness. For those who really want a lot of beefy taste, the ribeye is one of the best options. A Kansas City strip has a band of fat running along the side, but much less in the middle.

How Long Is Grocery Store Beef Aged

seven to ten days oldTechnically all beef is aged a little bit either through a process of wet or dry aging. All grocery store beef is at least, seven to ten days old. Meat that hasnt been aged at least this long has a distinctly bland and metallic flavor. Dry-aged steaks, when done properly, produce an indescribable flavor.

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What Steak Is Better Than Filet Mignon

A simplified rule to remember is: the ribeye is perfect for those who prefer flavor, and the filet mignon is the better choice for those who prefer texture. Ribeye has long been known to steak lovers as the epitome of steak flavor. This cut of meat comes from the ribs of the animal, between the loin and shoulder.

What Is The Most Tender Cut Of Steak

Reverse Seared Dry Aged Tomahawk Steaks

filet mignonConsidered the most tender cut of all, a filet mignon is taken from the center of the beef tenderloin. It is lean yet delivers a melt-in-your mouth, buttery succulence. Perfect for grilling, pan-searing and broiling in the oven. Available in several weights, a filet is perfect for 1 person.

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In Our Historic Speakeasy

During Prohibition the Fitzpatrick Saloon was converted to a Haberdashery. This was only for appearances as the bar was moved into the basement to create a speakeasy. Today this speakeasy is the home of our Kansas City Jazz Club featuring some of the finest musicians in town performing the music made famous in Kansas City.

If Youre A Carnivore There Is Simply Nothing Quite Like A Perfectly Done Steak Properly Seasoned And Cooked To Perfection To Make Your Mouth Water

It comes out of the kitchen practically sizzlinga crispy char on the outside, pink and tender in the middle, and perfectly seasoned all the way through. Its a story of simplicity and complexity that has few rivals, and therefore is always a classic. Why is it that a steak from a good restaurant always seems so much better than the one that you cook at home? Of course, there are the professional techniques used to season and cook the dish that can make a difference. But in most cases, its because of how the meat was prepared before it was ever seasoned or even touched the grill.

Dry-aging is a process of hanging fresh beef in a temperature-controlled environment for anywhere from a couple of weeks to sometimes months. During this process, the meat undergoes chemical and structural changes, allowing enzymes to break it down, making it more tender and moisture loss, which concentrates the natural flavor. The result is a succulent, more flavorful steak with a savory flavor that is transcendent.

Peter Shields Inn now offers four selections of steak options: A 10-ounce Hanger Steak, a 14-ounce Ribeye, a 32-ounce boneless Strip Steak for Two, and the most popularan 18-ounce, 40-day, dry-aged, bone-in Kansas City Strip Steak, pictured here.

Its what gastronomic dreams are made of.

Cape May Magazine

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At The Majestic Restaurant We Believe That In Order To Be A Classic Kansas City Steakhouse You Must Serve Traditional Dry Aged Steaks

In the time when Kansas City was the epicenter of the United States cattle industry, dry aging was the norm. In fact, until twenty years ago all steakhouses served dry aged beef. Dry aging allows up to serve a tender and flavorful steak in an honest portion. Many restaurants now use wet aging or cry-o-vac aging. As a classic Kansas City steakhouse, we refuse to take these shortcuts and serve only quality steaks from L& C Meats that have been dry aged to attain maximum flavor.

Dry aging is not a simple process. The beef must be kept at a temperature between 33 and 36 degrees for a period of weeks. During this time, the beef is closely monitored by the professionals at L& C meats. This allows the beef to undergo two very significant transformations.

1) The beef loses a great deal of the water it retains. This causes the beef to lose up to one-third of its weight. The true flavor of the beef is made stronger when this water is lost. This is why when you taste a steak at The Majestic you taste beef, and not water.

2) The natural enzymes within the beef break down muscles and tendons. The result is a much more tender cut of steak. This aging process is why the steaks at The Majestic are far more tender than what you might find at other steakhouses.

Come join us for dinner soon and you can experience why The Majestic is truly a Kansas City tradition and KCs most authentic steakhouse.

California Reserve Dry Aged Kansas City Strip

Dry Aged Kansas City Strip Steak  Catullo Prime Meats

Simply put, the Kansas City Strip is the New York Steak with the bone left on. It will have all the flavor and tenderness of the New York Steak, with the unique appeal of a bone-in steak.

This steak is the first cousin, twice removed, on the Mothers side, of the Dry Aged New York Strip. Its simply a New York with an attitude left in. Unlike the round longer bone found in the Prime Rib and the Rib Steak, the bone in the Kansas City Strip is from the lower vertebrae, and therefore is thinner and wider than the rib. Picture a Porterhouse Steak remove the Filet Mignon and the bone at the bottom of the Filet Mignon. What remains is your Kansas City Strip.

The topic of discussion here is whether or not the presence of the bone improves the flavor of the steak, beyond that imparted by the dry aging process, in the cooking process. Id say the unwashed masses are split evenly on yes and no. I myself, not being one to take a stand, come down squarely on the no side.

Heres the reason: I believe that the only time the bone comes into play is in a braising environment. There, by virtue of the slow process and the liquid enveloping the meat you have an interaction and more importantly, a transfer medium that will draw out the essence of the bone and impart it to the meat. On the grill, the transfer medium is absent. Additionally, being vertebrae, there is finite marrow when compared to the rib bone.

See how even handed I can be!

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