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Steak Cuts |
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Super Trimmed Filet Mignon:
Our most popular cut, the filet mignon is a thick, boneless and extremely tender cut of beef from the tenderloin. They are Super Trimmed, leaving only a perfectly aged, melt-in-your-mouth steak. Shop Now... |
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Kansas City Strip Steak:
Also referred to as the New York Strip this cut of meat comes from the most tender section of beef, the short loin. Bone-in or boneless the Kansas City Strip steak was named for the city where it originated and is our pride and joy. Shop Now... |
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Ribeye:
With a bone or without, our ribeye steaks are sliced from aged prime rib. This cut is the perfect combination of tenderness and a rich, hearty flavor. The trademark of our Ribeye is the ribbon of marbling that runs through the steak. Shop Now... |
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T-Bone:
The T-bone is two steaks in one and consists of a T-shaped bone with meat on each side. This cut has a larger strip side and a bite of filet mignon. Shop Now... |
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Porterhouse:
Like the T-bone, a Porterhouse is 2 steaks in one. The Porterhouse offers more filet mignon than the T-bone, but is similar with a larger strip portion. Perfect for the hearty appetite.Shop Now... |
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Top Sirloin:
The Top Sirloin is cut from the center of the Sirloin and is lean, firm and flavorful. Top Sirloin has a hearty beef flavor and is perfect for grilling. Shop Now... |
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Prime Rib:
The Prime Rib is a large cut of beef that is perfect for roasting. The "Prime" in its name does not refer to the grading; rather it refers to the cut. Prime Rib is the tenderest of all roasts and is at its tender and juicy best when cooked to medium rare. Shop Now... |
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Beef Tenderloin:
Also known as "the Chateaubriand", this is uncut filet mignon in roast form and is decadently juicy and delicious. Shop Now... |
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USDA Prime:
Only the top 1-2% of all beef can be labeled USDA Prime. Our Prime selections, we call "Private Stock", are wet aged for the most tender results. Shop Now... | |
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...grilled all 6 Filets, and there was not one crumb left...and the flavor was outstanding. ... did not even use steak knives...just had to let you know that Kansas City Steaks ... -- Kathy
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Edward Scavuzzo, President