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Steak & Beef Cuts

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.
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Kansas City Strip

Kansas City Strip:
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.
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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.
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Named for the T-shaped bone that separates a center-cut strip steak and a smaller portion of a center-cut Filet Mignon, this steak cut give you two great tastes in one. And a real bonus...the bone adds flavor too! 
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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.
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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.
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Skirt Steak:
Skirt Steaks are prized for their rich beefy flavor, these steaks are easy to prepare and a must-have for fajitas & stir fry.
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Flat iron

Flat Iron Steak:
Flat Iron steak, known for its rich distinctive flavor is also known as a top blade steak. They are tender and delicious. Perfect to grill, broil or panfry.
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Flank Steak:
Flank Steak is a relatively long and flat cut that can used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, or braised for increased tenderness.
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Prime Rib:
Our Prime Rib is an exquisite roast cut with the bone and fat removed. Super-trimmed, netted and ready for your personal touch.  Perfect for a crowd.  This tender, juicy roast is as it's best when cooked to medium rare.
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Beef Tenderloin (Chateaubriand):
Also known as "the Chateaubriand", this is uncut filet mignon in roast form and is decadently juicy and delicious.
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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.
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Kobe Beef

American-Style Kobe Beef (Wagyu):
Bred for incredible marbling and flavor, our Wagyu American-Style Kobe beef comes from the line of Wagyu cattle in Japan famous for its exquisite quality. Shop Now...

Grass Fed Beef

Grass Fed Beef:
Our 100% Grass Fed Black Angus beef is high in healthy Omega-3 fatty acids and raised without hormones, antibiotics or artificial ingredients. It's a leaner cut of meat that has the perfect balance of marbling for incredible steak flavor and tenderness. Shop Now...

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