A Classic Steakhouse Cut Few steaks deliver the bold, beef-forward flavor of a Kansas City Strip. Known for its balance of tenderness, texture and rich Angus flavor, the KC Strip has long been a favorite at steakhouses and backyard grills alike. Cut thick and dry-aged for at least 14 days, these steaks develop a beautiful crust when seared while staying tender and juicy inside. Choose from USDA Choice, Top 1/3 USDA Choice, or USDA Prime depending on the level of marbling and richness you're looking for. Choose Your Grade USDA PrimeOur highest grade, with abundant marbling for exceptional richness, juiciness and tenderness. The ultimate steakhouse-style KC Strip. Top 1/3 USDA ChoiceSelected from the upper third of USDA Choice for elevated marbling, tenderness and flavor. A premium middle ground between Choice and Prime. USDA ChoiceA flavorful Angus steak with lighter marbling and the bold, beef-forward character the KC Strip is known for. An excellent everyday steak. What’s Inside the Pack 2 Boneless KC Strip SteaksAverage weight: 10–12 oz Every steak is: Approximately 1 inch thick Dry-aged for at least 14 days for deeper flavor and tenderness Hand-trimmed and carefully selected Vacuum-sealed and flash-frozen for freshness Why KC Strip Is a Favorite The KC Strip sits right in that sweet spot between tenderness and bold steak flavor. It delivers: A firm yet tender bite Rich, beef-forward flavor A beautiful sear and crust Enough versatility for the grill or cast iron For steak lovers who want more bite than a filet without the richness of a ribeye, the KC Strip is hard to beat. Why Families Choose Brown Pearcy For more than 75 years, our family has focused on raising Angus cattle known for quality, flavor and consistency. That means: Angus cattle selected for superior genetics No added growth hormones or antibiotics Raised on open Missouri pastures Processed in our own USDA-inspected facility in Missouri Flash-frozen and delivered nationwide We don’t source our beef. We raise it. And we stand behind every cut. A Steak Worth Gathering Around A hot grill. A good steak. People you actually want around the table. The KC Strip doesn’t need much else. Salt it, give it some heat, let it rest and let the beef do the talking. Cooking Ideas for KC Strip Steak KC Strip steaks perform beautifully with simple cooking techniques: Grilling over high heat Cast-iron searing with butter and herbs Reverse-searing for precise doneness Classic steakhouse preparation Bold Angus flavor. Great crust. One seriously good steak. All product weights are approximate. Every cut is hand-trimmed, so natural variation in size is to be expected.
