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What Is A Kansas City Steak

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Oz Kansas City Strip Steaks

Kansas City Steak Co (8) 8-oz Boneless Ribeye Steaks on QVC

These were the steaks that we made in our review video above. You can see that they look fairly similar to the strip steaks youd find in your local grocery store. When it came to cooking them, we followed the instructions in the booklet they send along with the food but it ended up leading to them coming out pretty overcooked. While they still had some flavor, they were very tough to eat.

What Is The Best Steak

Best Beef: Top 10 Steak CutsPorterhouse. This particular steak is considered the king of steaks, mainly because there are actually two steaks in one. T-ben. This steak is named after its T-shaped leg. This is a relatively lean piece of steak. Tri-Type flank. New York Strip. Filet mignon. Ribbed eye.

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Are Strip Steaks Tender

Cut from the area of the cow below the backbone, NY strip steaks are tender, lean, and typically boneless. It has a good amount of marbling, which lends a ton of flavor to this evenly, but its not quite as tender as a ribeye or a tenderloin. Whats in a Name: The strip steak is called after the city it originated in.

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Kansas City Steaks Company Review

The Kansas City Steaks Company is headquartered in Kansas City, Kansas, and specializes in the production and distribution of high-quality beef which includes premium meat that is approved for sale by the USDA.

Not only beef, but the Kansas City Steaks Company includes a wide variety of poultry, seafood, and plenty of other foods that are eligible for being delivered to peoples homes and the foodservice industry.

The company was founded by Giovanni Scavuzzo in 1932 during the initial years of the Great Depression. The company was formerly in operation as S& S Meat Company where Scavuzzo worked with his sons Carlo, Edward, and Santo.

The S& S Meat Company operated as a retail store for almost 50 years after it was converted into the Kansas City Steaks Company.

In the year 1980, the owners took the initiative of converting the retail store to an exclusive meat ship where they started providing premium meat to restaurants and hotels that were located in the area of Kansas City and Missouri.

It was only in 1984 after the great-grandson of Giovanni Scavuzzo joined his family business and rebranded the entire company introducing a new mail-order catalog.

After the introduction of the catalog, he took advantage of Kansas Citys popular high-quality steaks and established the Kansas City Steaks Company as the businesss mail order section.

The company also operates as a food service delivery business and provides premier meat to restaurants, and even to your doorstep.

How To Tell If Your Strip Is Done

Boneless Ribeye Steaks // Set of 6

Everyone has a preference on how they like their steak cooked. Some like it red in the middle while others dont want to see any pink at all. For your safety, the USDA recommends that steak be cooked to at least 145 degrees Fahrenheit, which is considered medium. There will be a bit of pink in the center, but this isnt everyones favorite. Heres a breakdown of what steak is called based on the way its cooked.

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Kansas City Steaks Beef

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What To Know About Cooking

One of the big issues Emily and I ran into with Kansas City Steak Company was the cooking process. They give you a booklet that has all of the information needed to make everything from cooking your steaks to heating up the premade dishes.

When we went to cook the steak, we followed the directions outlined in the booklet since we wanted to make sure we were doing everything correctly so they would come out as delicious as possible.

Unfortunately, the was that the booklet lays out the steps, you have to jump between different pages for different steps. For example, on page 10 it tells us the partial instructions for cooking the steak on a skillet. Then you have to jump to page 12 to see how long you need to cook the steak. But on page 12, they have different cooking instructions at the top of the page.

But the most irritating part was that some of the steps dont have spacing between the words. I found it to be pretty tough to actually follow the directions properly because of this.

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How Do I Cook Omaha Steaks Filet Mignon Wrapped In Bacon

Cooking Instructions: Bacon-wrapped Filets. Preheat oven to 400°F. Season filets with salt and pepper.. In skillet, heat 2 teaspoon olive oil on medium heat until almost smoking. Sear filets 1 minute on each side. . Roast in oven 4-6 minutes each side for medium rare. Adjust cooking time for desired doneness.

Our Kansas City Steak Reviews

Kansas City Steak Co (8) 8-oz Boneless Ribeye Steaks on QVC

USDA Choice Ribeye 10 oz. $20 ea.Each boneless Ribeye Steak is carved from the aged Prime Rib Roast, an unbelievably tender and tasty cut.Ribeye served with MushroomsUSDA Ungraded Prime Rib Roast 3.5 lbs $80 3 Steaks 19 oz. for $27Filet Mignon served with Potatoes and SpinachUSDA Choice Super Trimmed Filet Mignon 8 oz. $27.50 ea.cut from the center of the finest aged tenderloinSteak MatchmakerKansas City Strip Steak served with Potatoes and SpinachUngraded Kansas City Strip Steak 12 oz. $24 ea.Our Conclusion

Submitted Customer Experiences

We tried the Sirloin and the Porterhouse steaks. The flavor was excellent on both but they we so very thin. It was extremely difficult to barbeque them a true medium rare to rare. We did notify them of this issue. We are extremely pleased with their response. They explained why the steaks were cut that way. Also, they stated the the filets are the only cut of meat that are much thicker. They also suggested that they send us Custom Filets or a 50% discount on our order. We chose the filets. They are truly awesome. Thank you so much for your incredible customer service.Kansas City Steaks was horrible. Even after I complained customer service suggested I should have ordered a more premium cut. spent over $300 for gristle porterhouse and 1/2 thick ribeyes. in my opinion it was like ordering minute steaks in the 60s.I purchased a 5 to 5.5 lb prime rib roast. WI purchased a Porterhouse steak.

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Overview Of Kansas City Steaks

Steak is simple food, but there are a few things that go into its production that make it exquisite. First, you need to care about what youre doing.

Kansas City Steaks started in 1932 as S& S Meat Company, a small, family-run butcher shop with a mission to offer only the finest meats and other foods at a fantastic value. Giovanni Scavuzzo opened the shop with his three sons, Santo, Edward, and Carlo, and stayed in operation for over 50 years.

Theres a reason family-run businesses are the ones you can count on for quality. The people involved are often hard-working, and put their heart and soul into making their business succeed.

Small businesses know that quality is what counts, and though the brand was acquired by National Beef in the 80s, it has stuck with its promise of high quality in each and every product it offers.

What started as a humble Kansas City-based meat shop has transformed into one that ships nationwide and offers more than steak. Its product selection includes all kinds of meats, seafood, and even sides to enhance your perfect meal.

Now that you know a little more about the brands roots, this Kansas City Steaks review will fill you in on its pros and cons.

How To Cook Grass Finished Beef

Some people think grass fed steaks taste terrible and have the consistency of a chew toy. Theres a place in Kansas City that only serves grass fed steaks and they have won the top steak restaurant in Kansas City three of the last six years. Our grass fed/grass finished beef is definitely healthier due to how lean it is. Less fat is good for our heart but fat is what makes the juicy steaks that everyone loves. If you try to cook your grass fed steak like you do your fatty steak you will be disappointed.

If you prepare our grass finished steak according to our instructions you will get the best tasting grass fed steak you can get. If done correctly, you will get a juicy steak with great flavor thats healthy for you.

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Using Up Strip Steak Leftovers

Sometimes, I make just enough steaks for everyone to have one, but other times, I will make enough for everyone to enjoy two steaks for dinner. Unfortunately, when I make two steaks for everyone to enjoy, not everyone has the appetite to eat both of them, so I am always left with leftovers that I need to figure out how to use. One of my favorite ways to use up leftover strip steak is to make a steak and vegetable soup.

Why Is My Steak Tough And Chewy

Kansas City Steak Company 10 Oz. Kc Strip Steaks 4 Pk ...

One of the most common reasons a steak ends up being chewy is that its overcooked or cooked too long. Cooking a steak too long breaks down all the tissue and fat, and while this can help make a steak tender, if all the fat and tissue are dissolved, it will cause the steak to seize up and could make it chewy.

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Are Omaha Steaks Precooked

The beef experts at Omaha Steaks select tenderloins for exceptional quality, and then theyre aged at least 21 days to maximize the tenderness of the meat. Thanks to being pre-cooked, all you need to do for the perfect beef tenderloin roast is thaw and heat, or you can also enjoy it at room temperature.

Why Are Ribeyes So Expensive

If youve ever wondered why that rib-eye steak or beef tenderloin was so expensive, you probably assumed it was because the most desirable cuts of meat naturally cost more. Its just an accident of bovine evolution and anatomy that the part of a steer that provides those tender cuts is relatively small.

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Kansas City Steak Company Meat Grading

Thankfully, Kansas City Steak Company shares their USDA grading more than Omaha Steaks does.

The beef they sell is primarily USDA choice and USDA prime.

If youre unfamiliar, heres a brief look at the main USDA grades of beef:

  • Prime beef is from young, well-fed cattle. It generally has a lot of fat or marbling.
  • Choice beef is high quality but has less fat than prime beef.
  • Select beef is the leanest beef.
  • Standard and Commercial grades of beef are usually sold as ungraded or as store brand meat.

These grades are important to see since they allow you to know the type and quality of the meat. In my experience, they allow you to cut through all the marketing lingo that a lot of meat delivery companies use.

Which Is Better Ribeye Or Kc Strip

Kansas City Steak Co (8) 8-oz Sirloin Steaks on QVC

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.

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How Long Do You Cook Steaks On Each Side

SIRLOIN STRIP STEAKS, RIBEYE STEAKS & PORTERHOUSE STEAKS. Thickness Rare 110 to 120 F Medium 130 to 140 F. 1.25 4.5 minutes EACH SIDE 6.5 minutes EACH SIDE. 1.5 5 minutes EACH SIDE 7 minutes EACH SIDE. 1.75 5.5 minutes EACH SIDE 7.5 minutes EACH SIDE. 2 6 minutes EACH SIDE 8 minutes EACH SIDE. 1 more row

How Do I Cook A Kansas City Bacon Wrapped Filet

Place steaks on rack in broiler pan.. . Remove metal pin from bacon before serving.. Season steaks as desired we recommend Kansas City Steak Original Steak Seasoning.. To cook on a charcoal grill, place steaks over the hottest part of the grill, and sear both sides for 1-2 minutes. . To cook on a gas grill, preheat on high.

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Is Steak Seasoning Bad

Steak seasoning can typically be kept at its best quality for about two to three years once its stored properly. It wont spoil commercially packaged steak seasoning, but the flavor wont be as it was intended over time, and the potency will decrease. Storage time shown represents only the best quality product.

Differences In Shipping & Delivery

Kansas City Steak (8) 16 Oz T

Omaha Steaks offers a larger delivery area since they ship to all 50 states, Canada, and Puerto Rico. For the other service provider, the delivery place only includes the US.

When we got our gift card order from the website for delivery, both product providers use a styrofoam cooler packaging and frozen dry ice. The dry ice wasnt melted upon delivery, just like how we wanted the dry ice to be while on travel.

We thought they both had fairly similar shipping costs, but Kansas City Steak Company offers a few dollars less.

You can get more information about your steak when you buy it online than you may have gotten if you bought it in person,

– Marc Forgione, Iron Chef

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What Temperature Do You Cook A Steak On A Cast

You need the burner to heat the skillet and start the steak cooking and the grill or oven to complete the process. Either way, the grill or oven needs to be preheated to a high temperature, around 500 F/260 C, but any temperature of 400 F/205 C or higher will do. This process creates a good deal of smoke.

Comparison: Kansas City Steaks Vs Omaha Steaks

These days, the list of products you can get online is growing. And things that you may have never dreamed of being shipped to your door, are now offered by a plethora of online brands and sent to customers across the country on a daily basis. And this is the case with not only steak but seafood and poultry as well.

The concept may sound a bit out-of-the-ordinary but these brands put the utmost care in ensuring your order arrives frozen and on time. In this section of our Kansas City Steaks review, well be doing a side-by-sidecomparison of our featured brand and Omaha Steaks, a company that has a similar product lineup.

In terms of products, the two seem to be on par. They both offer similar meats, seafood, and sides, and their steak selections include the same cutsbut to be honest, any quality steak company will. So the difference wont be in the selection, instead, well find most of our difference in the price and quality.

How do we assess the quality? We look at what the cow is fed and how its aged. It appears that most of Kansas City Steaks cows are fed a diet of corn, although they do say that some do eat grass.

Omaha Steaks feed its cows a grass-only diet, and that will result in an earthy flavor, whereas a corn-fed diet will produce sweeter meat and a buttery texture. Why does grass-fed tend to be higher in cost? Because it takes longer for the cows to reach their slaughter weight so theyre using up more resources like water and grass.

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