Quote:
Originally Posted by Psyko Tek
K wtf is a KC strip?
I love me a good slow grilled rib eye
I grew up in Nebraska, my dad was a butcher
I have never seen a KC strip anywhere in a meat case or on a cutting diagram
so please tell me what a KC strip is...
is it just a new york strip renamed regionally?
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The stock yards were here, not there. The egotistical ****s didn't think they could market a steak named after some dot on their map in their fancy restaurants. Eventually the bone was removed, steak quality be damned, because it was cheaper to ship it around the country without it. After a period of time their customers became sensitive to seeing a bone on their plate and even the best of the grill guys were forced to remove it.
I've never met a butcher, especially one from the Midwest, who didn't know what a KC Strip is.
Current markets are all over the place and customers really have no clue what they're looking at anyways so they call several cuts by various names, and even make some up as they go.