USDA Prime Beef.
Kansas 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.
What grade are Kansas City steaks?
Prime Steaks
“Prime” is the highest grade of meat you can buy. Meat of this caliber is generally what you will find in only the finest restaurants. Prime steak is rarely, if ever, available at the grocery store.
What kind of steak is Kansas City?
Kansas City Strip
Also known as the New York Strip, this juicy cut comes from the most tender section of beef: the short loin. The thick Kansas City Strip is named for the city where it originated.
Where does Kansas City Steak get their meat?
Since then, they have partnered with National Beef, who is the meat supplier for their Kansas City Steak Company online business. This means if you purchase from their online store, while the brand name is “Kansas City Steak Company”, the meat you’re getting is actually from National Beef.
What makes a Kansas City steak?
The Kansas City Steak Company Super Trimmed Filet Mignon are a cut above the rest! They’re butter-tender, cut from the center of finest aged Tenderloin. We’ve paired them with the hearty beef flavor of Kansas City Strips Steaks (also called New York Strip Steak or NY Strip).
Is grass fed beef better than prime?
They’ll tell you that their grass-fed beef is leaner and healthier than grain-fed beef, but not as marbled, so for them to get a USDA Choice or Prime grade for their grass-fed beef is impossible. And frankly, for THEIR grass-fed beef, it probably is.
Is USDA prime or choice better?
Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling. Choice beef is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking.
Which is better ribeye or KC strip?
Flavor: Due to its high fat content, a ribeye steak will retain its rich flavor and tender texture after you cook or grill it. A New York strip has less internal fat and will have a chewier texture than ribeye, with a beefier and less fatty flavor.
Whats better KC strip or ribeye?
And speaking of flavor, the fat marbling in the Ribeye makes it slightly richer and more tender than the New York Strip, which has a tighter texture. This causes the Strip to have more of the signature steak “chew,” as opposed to the Ribeye, which is smoother.
Is ribeye or Kansas City Strip better?
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.
Are Kansas City steaks dry aged?
Dry Aged for 28 to 35 days. The Kansas City Strip is known for having robust marbling and phenomenal flavor, only intensified by the aging process.
Are Kansas City steaks shipped frozen?
Most food items, including our award-winning steaks, are sealed in Cryovac® packaging, then flash frozen to seal in juices and flavor. Each package includes: Our exclusive Kansas City Steak Book with cooking tips, recipes and more. Your personalized gift message.
Who owns Kansas City steaks?
Wholly owned by National Beef Packing Co. since 2013, Kansas City Steak traces its roots to John Scavuzzo, who started S&S Meat Co. in 1932.
What’s the difference between New York strip and Kansas City Strip?
Strip Steak is a Kansas City original, although some now call it New York Strip Steak or NY Strip, there really is no difference. Whatever you call KC Strip Steak, it is world famous for rich steak flavor and is a great steak cut.
What’s the difference between Kansas City and New York strip?
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.
How do you tenderize KC strip steak?
Cover your New York strip steaks with a sheet of plastic wrap. Beat each side with a meat mallet. Use the side with the spikes on it. This step alone will tenderize the meat.
Is Kansas City steaks grass fed?
Kansas City Steaks does not use grass-fed beef. Their beef is corn-fed and comes from midwestern cattle herds.
Is Black Angus better than prime?
The USDA Prime vs Angus beef debate is essentially a nonissue. While USDA Prime refers to the quality of the cut, Angus beef is simply a breed of cattle. Because the meat from Angus cows is typically exceptional, it often falls into the Prime category, but that’s the only correlation between the two.
Why is my grass-fed beef so tough?
Tough grass-fed steaks result from over-exposure to high heat, which causes the muscle fibers to contract tightly and become chewy and dry. The biggest mistake people make when cooking grass-fed beef is over-cooking it.
Which beef grade is the highest quality?
Prime
Prime is the highest quality of beef available. They have the most marbling and are sure to provide a wonderfully juicy and extremely tasty eating experience.
What is the highest USDA grade for steaks?
prime steak
Last but certainly not least, is the prime steak. Prime is the highest USDA beef grade and is the best quality beef you can find. Prime has the most intramuscular fat which makes it tender and juicy, and gives it a rich, beefy flavor. This represents about 5% of all beef that’s sold in the United States.