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Is There a Difference Between Kansas City Strip and New York Strip?

Is There a Difference Between Kansas City Strip and New York Strip?

Many foods have more than one name. Often the food items are identical, and at other times, they only have similarities.

What is the difference Between Kansas City Strip and New York Strip?

However, that is not so when considering the likeness of a Kansas City strip to a New York strip.

They both come from the same cut of meat, the “primal loin,” and are juicy and succulent when cooked properly.

However, the two strips do have one slight difference, but overall, they are the same cut of meat.

Butchers who prepare Kansas City strips cut them thinner than New York strips are served, and the butcher leaves a wider strip of

fat. This is not a difference in the cut of meat being prepared. However, it is more of a butchering technique.

Read on to learn the difference between the Kansas City and the New York strip.

Is there a difference between Kansas City strip and New York strip?

The difference between the Kansas City strip and New York strip is mostly their names. In addition, a Kansas strip has a small sliver of bone remaining, may be cut thinner and has a larger rim of fat. Branded during the early 1800s in New York City, the New York strip was a creation from the kitchens of the Delmonico Steak House. So, when the cattle owners and butchers of Kansas got wind of New York naming a steak after their state, Kansas followed suit by calling the same cut of meat the Kansas City strip.

By any other name, the same cut is still the New York Strip.

There are only so many cuts from a steer, and the Kansas City strip and the New York strip come from the same cut.

The primal loin is below the tenderloin, which runs along the steer’s spine and behind the ribs.

When a chef from Delmonico’s named the first New York strip, the Kansas City butcher who learned of its appearance on east coast menus prepared the same cut.

So, calling it the Kansas City strip, it began being served in Kansas and around the Midwest.

The butcher who named the Kansas City strip did one thing differently and left one piece of bone on the edge of the st

eak. That sliver of bone is the signature difference between the two strip steaks.

How the New York strip came to be

The early 1800s in the United States was an incredibly busy time.

New business creators competed for every customer they could get through their doors.

Restaurants were no different, and Delmonico’s became a household name in New York that was synonymous with excellent food.

Chefs are as competitive as any sports enthusiast and often name the dishes they create. Especially those that have become popular, as the New York strip has.

The customers of Delmonico’s had a desire for a boneless steak, and from this desire, the New York strip was born.

Kansas City Beef

The only cuts of beef more tender than strip steak are tenderloin and rib eyes, which are the most tender and flavorful cuts of meat from a steer.

In addition, it has a high-fat content, which gives it better marbling and makes both the Kansas City strip and the New York strip perfect for grilling and broiling.

In the 1800s, Kansas City was the hub of the cattle industry in the mid-west, and there was fierce competition, with Chicago as the largest.

As one of the largest stockyards in the nation, they drew settlers and new businesses, and where you have beef, you have butchers.

The butchers came to feed many people who visited this busy hub. As a result, the need for their services and that of other tradespeople in this area of the nation grew.

As with many things people do, competition between chefs, butchers, and other tradespeople led to a great deal of innovation.

That innovation included the development of recipes and food techniques that we still use today.

Kansas City strip vs New York strip

More alike than different, the New York strip and Kansas City strip’s most significant difference is the small sliver of bone left attached.

As for the thickness of the steak, that is a matter of preference. How far a chef or butcher needs to stretch a piece of meat is up to them, and they may cut them thinner to get a higher yield.

The cut from which the New York strip is carved is two to two and a half inches thick and has a sizeable fat rim.

The fat rim on a New York strip is almost removed, while a large section of fat remains on a Kansas City strip.

Does the New York strip have any other names?

The New York strip has acquired numerous names since the first one was served at Delmonico’s.

Like many foods, the New York strip has taken on regional names and titles given by various chefs and butchers over the years.

In some areas of the country, a New York strip may be called a club steak, or an Omaha strip, strip loin steak, or Ambassador Steak.

But, no matter where it is served or called, a New York strip comes from the primal loin.

Frequently Asked Questions About Is There a Difference Between Kansas City Strip and New York Strip

Does a New York strip have a bone?

The original New York strip was intended to be served as a boneless steak, and it did not have a bone.

Does a Kansas City strip have a bone?

It does, but it is but a sliver of bone and is the only thing that makes a Kansas City different from a New York strip.

Do the New York strip and Kansas City strip come from the same part of the cow?

Both steaks come from the primal loin of a steer.

The Kansas City strip and New York strip are regional names

Although they are the same, many foods take on different names depending on where they are being cooked.

The New York strip and Kansas City strip are two of these foods, and even though they are primarily the same, there are slight differences.

The way the meat is cut and the small sliver of bone on the Kansas City steak are slight distinctions that set the two strips apart.

But, whether you are grilling a New York strip or a Kansas City strip, you will enjoy the flavor of these prime cuts of meat.

Daniel Iseli (Head Chef)

Hi, my name is Daniel and I am passionate about cooking and have made it my mission to answer as many open questions related to cooking and food as possible. I am by no means a professional cook. But cooking is a hobby that I have loved for the past 20 years and I am getting better by the day.