Kansas Steak: The Classic Striploin Cut
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Classic steakhouse energy. The Kansas steak is cut from the striploin, and it is the steak done the classic way. Here is what to know before you cook one.
What is a Kansas steak?
Cut from the striploin, the Kansas steak delivers a firm texture, rich beef flavour and a clean fat edge that melts beautifully during cooking. Our Aged Kansas Steak ++Thick is 400 grams.
What it tastes like
- Firm texture and rich beef flavour.
- A clean fat edge that melts beautifully.
- Classic steakhouse quality.
Balanced, dependable and timeless.
Who it is for
If you like your steak traditional, flavourful and straight to the point, this is your go-to cut.
Kansas or ribeye?
The Kansas is cut from the striploin and has a firm texture with a clean fat edge. The Aged Ribeye comes from the rib section and is known for its rich fat that melts during cooking.
Cooking notes
These are general steak-cooking habits, not claims about our product.
- Pat the surface dry before it goes near the heat.
- Season generously, just before cooking.
- Use a very hot pan or grill so the outside takes a good crust.
- Let the steak rest for a few minutes before you slice it.
Not sure where to start? Send us a DM on Instagram and our team will guide you step by step.
Questions
Where is the Kansas steak cut from? The striploin.
How much does one weigh? 400 grams.
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