Suggested Portion Size: 12 oz
*Blake The Butcher recommends the selection of “1.0” inches thick for optimum experience!
The Kansas City Strip Steak, Dry-Aged style and straight from the short loin. This sirloin favorite is best compared to the porterhouse and T-bone without the filet.
Why choose Dry-Aged? Simply stated, thanks to 28 days straight of acid removal, the taste is sweeter and the meat is appreciably more tender. Well worth the extra dollar!
*A Quick Note about our Price Per Thickness Products: Some of the weight ranges may be a little bit higher than what’s out there, only because we are working with a larger, meatier product than most. The meatier, the better!