Kansas City Strips, T-Bones, and Porterhouses

These three bone in cuts all come off the Shortloin of the Animal. While most people may be familiar with the boneless strip, these cuts sequentially follow the Primal cutting unique steaks along with the bone, the perfect way to cook them ….. and age them.

Almost all these cuts have been dry aged; our Hand Select CAB, USDA Grade Prime, Naturally Raised Hand Select CAB and USDA Grade Prime as well as American Wagyu Kobe style Beef.

Dry Aged to perfection, steaks cut on the bone provide distinctive flavor that connoisseurs crave! Kansas City Steaks are Bone In Strips , the first cut off the Shortloin. Same meat as a boneless strip but left on the bone, better to age and perfect for cooking.

T-Bones are Bone In Strips but with a small section of tenderloin filet attached.

Porterhouses are the final steaks cut off the shorltoin, with the strip on one side and a goodly amount of tenderloin filet on the other.