![\"New](\"https:\/\/www.foodchamps.org\/wp-content\/uploads\/2023\/05\/New-York-Strip-And-Kansas-City-Strip-Are-They-The-Same.jpg\")
<\/figure><\/div>\n\n\nThey both come from the short loin of the cow, that is one of the better and more tender parts of a cattle, as dictated by being as far from both both hoof and horn as you can get, being the perfectly tenderized part of the cow the get this high quality strip steak from. <\/p>\n\n\n\n
There are similar cuts of meat in modern butchery that can challenge the strip steak, which we will also look at.<\/p>\n\n\n\n
In today\u2019s article we are going to explain the story behind these two cuts of beef, what they are, how they compare, why there are two, and the history of these two cuts. Keep reading to learn more about cuts of beef and how they compare, below.<\/p>\n\n\n\n
What Is Strip Steak?<\/strong><\/h2>\n\n\n\nSo fundamentally both cuts are what we refer to as strip steak, and they both come from the short loin section of the beef. Both the New York Strip and Kansas Strip come from this tender area of meat on the cattle. <\/p>\n\n\n\n
The short loin is located between the rib and sirloin cuts, almost perfectly in the middle of a cattle\u2019s back. It will contain part of the spine and includes the top loin and the tenderloin. <\/p>\n\n\n\n
In butcher\u2019s terms this cut is far from the hoof and horn, meaning it will naturally be quite tender and perfect for high quality steaks.<\/p>\n\n\n\n
While the short loin has desirable cuts, not all of the short loin is ideal for steak or is tender. It is the front end of the short loin that the tender and desirable cuts come from, called the chuck end. <\/p>\n\n\n\n
Whereas the back end of the short loin is not desirable, this is due to a nerve that runs through this part of the meat that needs cutting out and when cut out can often ruin the cut.<\/p>\n\n\n\n
History Of New York And Kansas City Strips<\/strong><\/h2>\n\n\n\nSo, let\u2019s let the cat out the bag –\u00a0 the Kansas City strip and the NewYork strip are both the same cut of meat, simply with different regional names. <\/p>\n\n\n\n
Before we get into the nitty and gritty of how they compare as butcher\u2019s cuts, the history of the strip can be helpful to elucidate on why they are the same.<\/p>\n\n\n\n
While the definitive origin of this cut of meat is debated, it\u2019s generally understood that it was originally called the Kansas City strip, before it became the now more popular \u2018New York strip\u2019. <\/p>\n\n\n\n
It seems that those in Kansas had favored the cut of meat and named it after their city, but when the cut was altered slightly for a different clientele in New York, its name was altered.<\/p>\n\n\n\n
Many suggest the New York strip was popularized and potentially originated by the Swiss born brothers Giovanni and Pietro Delmonico, who created the now famed steak restaurant of their namesake, Delmonico\u2019s, which was established in 1827. <\/p>\n\n\n\n
Their restaurant has been considered as the best steak restaurant in America, although many will debate this.<\/p>\n\n\n\n
Is A Kansas City Strip And New York Strip The Same?<\/strong><\/h2>\n\n\n\nIn terms of butchery, they are theoretically exactly the same cut, from the exact same part of the cattle. In terms of the meat that you’re eating, they are exactly the same. <\/p>\n\n\n\n
There is one mild difference between the two cuts of meat that can separate them though, yet this isn\u2019t always adhered to.\u00a0<\/p>\n\n\n\n
The original Kansas City strip which seems to have come first usually still had some of the bone on the cut, which you would eat around. <\/p>\n\n\n\n
The Delmonicos, who seemed to originate the New York strip, would begin to start serving the Kansas City strip without the bone on it, and this started to become popular in their New York city restaurant. <\/p>\n\n\n\n
Food historians believe this moment was when the change happened and the New York strip would begin to overtake the Kansas City strip.\u00a0<\/p>\n\n\n\n
This said, if you go to certain restaurants in Kansas and Kansas City many of the steakhouses here will still serve the same cut of meat but refer to it as the Kansas City strip. <\/p>\n\n\n\n
They may serve it with or without the bone, the latter being more popular within contemporary cuisine, but still call it the Kansas City cut.<\/p>\n\n\n\n
Another small difference that isn\u2019t always concurrent, is that most New York strips have the tail portion of the strip still attached, while a Kansas City strip might have this part removed. <\/p>\n\n\n\n
Even this tiny difference can be debated widely, and for the most part has little effect on the meat at all.<\/p>\n\n\n\n
There are other minor differences as well that you might notice. For instance the Kansas City strip is often considered to have a thicker portion of fat on the edge, while the New York strip might be trimmed tighter to the meat. <\/p>\n\n\n\n
Even this can be confusing and hard to spot and it is also true that a New York cut, while not having a thick fat cap, will instead just be a thicker cut of meat than the Kansas alternative.<\/p>\n\n\n\n
So, put simply while there is a small historic difference between the two cuts, they are fundamentally the same. <\/p>\n\n\n\n
The main difference is regional terms, expect to see the Kansas City strip in Kansas, whether it is bone in<\/a> or not, and in New York expect a New York strip. <\/p>\n\n\n\nIf you order one or the other at a restaurant you won\u2019t be getting something crazy different to what you were expecting.<\/p>\n\n\n\n
The bone and thickness differences have somewhat been lost in the time and this variable can be completely dependent on the butcher or steakhouse in modern times, rather than a regional thing, it\u2019s more historic these days.<\/p>\n\n\n\n
What About The Boston Strip?<\/strong><\/h2>\n\n\n\n![\"New](\"https:\/\/www.foodchamps.org\/wp-content\/uploads\/2023\/05\/New-York-Strip-And-Kansas-City-Strip-Are-They-The-Same-1.jpg\")
<\/figure><\/div>\n\n\nAnother cut you may have heard of, that can seem quite similar to these two cuts, is the Boston strip. The Boston strip is its own unique cut of steak that comes from an entirely different part of the cow. <\/p>\n\n\n\n
The Boston Steak does have noticeable differences when compared to the New York or Kansas City strip.<\/p>\n\n\n\n
The Boston Strip is a cut that comes from the sirloin subprimal, or more specifically a cross cut from the bottom sirloin flap. This is a much more modern cut of meat that was created to be superior to the New York and Kansas City strips. <\/p>\n\n\n\n
As a cut from the sirloin you may expect a lack of marbling and tenderness to the cut, but this is far from true. The Boston strip steak is very well marblended and surprisingly tender, considering where it is cut from.<\/p>\n\n\n\n
The origin of the Boston Strip is much less argued, as it was clearly created by Carlo Crocetti in 2014. Crocetti owns Crocetti\u2019s Butcher Shop in East Bridgewater, MA. <\/p>\n\n\n\n
Here he created the cut and it became a crowd favorite at his restaurant, trademarked as \u2018The Boston Strip Steak\u2019.<\/p>\n\n\n\n
As a result of the nature of the cut, it does particularly well with strong and direct heat. At Crocetti\u2019s restaurant the chosen cooking method was \u2018caveman style\u2019 which describes the method of cooking a steak directly on hot coals. <\/p>\n\n\n\n
This creates a charred effect but the tender cut remains juicy and tender on the inside. <\/p>\n\n\n\n
Thanks to marbling that can be similar to Kobe or Wagyu steak cuts, it is very tasty as a result of the fat content and worth trying if you do want something noticeably different to the New York or Kansas City steaks.<\/p>\n\n\n\n
How To Best Cook Strip Steak<\/strong><\/h2>\n\n\n\nFor home cooking, and also in certain restaurants, a cast iron skillet is the best option to cook steak. A cast iron pan can hold heat really well and is best for achieving that kind of char that is desirable on this cut of meat.<\/p>\n\n\n\n
You want your pan to be ripping hot in order to charr the outside of the steak while the interior is less cooked, to your own preference. <\/p>\n\n\n\n
One useful note for home cooks is to turn on your extraction fan or open the door or window, as the pan is on such high heat there will be a lot of smoke when the water in the beef comes into contact with the pan.<\/p>\n\n\n\n
Sear all sides and cook to your liking and preferred doneness. A rare steak can take mere minutes, whereas if you want something more cooked on the interior this can take a little longer. <\/p>\n\n\n\n
It\u2019s always a good idea, no matter how you have cooked your steak, to let it rest for a little bit so the juices can be contained. Moreover, remember that the steak will continue cooking while it rests, so always remove just before you think it\u2019s done.<\/p>\n\n\n\n
Best Side Dishes For New York And Kansas City Strip<\/strong><\/h2>\n\n\n\nOf course, the side dishes you have with your steak can really make or break your dish, whether you make them at home or order them at the restaurant, here\u2019s a rundown of the side dishes that work well with this cut of meat.<\/p>\n\n\n\n
Garlic Mashed Potatoes<\/strong><\/a><\/h3>\n\n\n
So, let\u2019s let the cat out the bag –\u00a0 the Kansas City strip and the NewYork strip are both the same cut of meat, simply with different regional names. <\/p>\n\n\n\n
Before we get into the nitty and gritty of how they compare as butcher\u2019s cuts, the history of the strip can be helpful to elucidate on why they are the same.<\/p>\n\n\n\n
While the definitive origin of this cut of meat is debated, it\u2019s generally understood that it was originally called the Kansas City strip, before it became the now more popular \u2018New York strip\u2019. <\/p>\n\n\n\n
It seems that those in Kansas had favored the cut of meat and named it after their city, but when the cut was altered slightly for a different clientele in New York, its name was altered.<\/p>\n\n\n\n
Many suggest the New York strip was popularized and potentially originated by the Swiss born brothers Giovanni and Pietro Delmonico, who created the now famed steak restaurant of their namesake, Delmonico\u2019s, which was established in 1827. <\/p>\n\n\n\n
Their restaurant has been considered as the best steak restaurant in America, although many will debate this.<\/p>\n\n\n\n
Is A Kansas City Strip And New York Strip The Same?<\/strong><\/h2>\n\n\n\nIn terms of butchery, they are theoretically exactly the same cut, from the exact same part of the cattle. In terms of the meat that you’re eating, they are exactly the same. <\/p>\n\n\n\n
There is one mild difference between the two cuts of meat that can separate them though, yet this isn\u2019t always adhered to.\u00a0<\/p>\n\n\n\n
The original Kansas City strip which seems to have come first usually still had some of the bone on the cut, which you would eat around. <\/p>\n\n\n\n
The Delmonicos, who seemed to originate the New York strip, would begin to start serving the Kansas City strip without the bone on it, and this started to become popular in their New York city restaurant. <\/p>\n\n\n\n
Food historians believe this moment was when the change happened and the New York strip would begin to overtake the Kansas City strip.\u00a0<\/p>\n\n\n\n
This said, if you go to certain restaurants in Kansas and Kansas City many of the steakhouses here will still serve the same cut of meat but refer to it as the Kansas City strip. <\/p>\n\n\n\n
They may serve it with or without the bone, the latter being more popular within contemporary cuisine, but still call it the Kansas City cut.<\/p>\n\n\n\n
Another small difference that isn\u2019t always concurrent, is that most New York strips have the tail portion of the strip still attached, while a Kansas City strip might have this part removed. <\/p>\n\n\n\n
Even this tiny difference can be debated widely, and for the most part has little effect on the meat at all.<\/p>\n\n\n\n
There are other minor differences as well that you might notice. For instance the Kansas City strip is often considered to have a thicker portion of fat on the edge, while the New York strip might be trimmed tighter to the meat. <\/p>\n\n\n\n
Even this can be confusing and hard to spot and it is also true that a New York cut, while not having a thick fat cap, will instead just be a thicker cut of meat than the Kansas alternative.<\/p>\n\n\n\n
So, put simply while there is a small historic difference between the two cuts, they are fundamentally the same. <\/p>\n\n\n\n
The main difference is regional terms, expect to see the Kansas City strip in Kansas, whether it is bone in<\/a> or not, and in New York expect a New York strip. <\/p>\n\n\n\nIf you order one or the other at a restaurant you won\u2019t be getting something crazy different to what you were expecting.<\/p>\n\n\n\n
The bone and thickness differences have somewhat been lost in the time and this variable can be completely dependent on the butcher or steakhouse in modern times, rather than a regional thing, it\u2019s more historic these days.<\/p>\n\n\n\n
What About The Boston Strip?<\/strong><\/h2>\n\n\n\n<\/figure><\/div>\n\n\nAnother cut you may have heard of, that can seem quite similar to these two cuts, is the Boston strip. The Boston strip is its own unique cut of steak that comes from an entirely different part of the cow. <\/p>\n\n\n\n
The Boston Steak does have noticeable differences when compared to the New York or Kansas City strip.<\/p>\n\n\n\n
The Boston Strip is a cut that comes from the sirloin subprimal, or more specifically a cross cut from the bottom sirloin flap. This is a much more modern cut of meat that was created to be superior to the New York and Kansas City strips. <\/p>\n\n\n\n
As a cut from the sirloin you may expect a lack of marbling and tenderness to the cut, but this is far from true. The Boston strip steak is very well marblended and surprisingly tender, considering where it is cut from.<\/p>\n\n\n\n
The origin of the Boston Strip is much less argued, as it was clearly created by Carlo Crocetti in 2014. Crocetti owns Crocetti\u2019s Butcher Shop in East Bridgewater, MA. <\/p>\n\n\n\n
Here he created the cut and it became a crowd favorite at his restaurant, trademarked as \u2018The Boston Strip Steak\u2019.<\/p>\n\n\n\n
As a result of the nature of the cut, it does particularly well with strong and direct heat. At Crocetti\u2019s restaurant the chosen cooking method was \u2018caveman style\u2019 which describes the method of cooking a steak directly on hot coals. <\/p>\n\n\n\n
This creates a charred effect but the tender cut remains juicy and tender on the inside. <\/p>\n\n\n\n
Thanks to marbling that can be similar to Kobe or Wagyu steak cuts, it is very tasty as a result of the fat content and worth trying if you do want something noticeably different to the New York or Kansas City steaks.<\/p>\n\n\n\n
How To Best Cook Strip Steak<\/strong><\/h2>\n\n\n\nFor home cooking, and also in certain restaurants, a cast iron skillet is the best option to cook steak. A cast iron pan can hold heat really well and is best for achieving that kind of char that is desirable on this cut of meat.<\/p>\n\n\n\n
You want your pan to be ripping hot in order to charr the outside of the steak while the interior is less cooked, to your own preference. <\/p>\n\n\n\n
One useful note for home cooks is to turn on your extraction fan or open the door or window, as the pan is on such high heat there will be a lot of smoke when the water in the beef comes into contact with the pan.<\/p>\n\n\n\n
Sear all sides and cook to your liking and preferred doneness. A rare steak can take mere minutes, whereas if you want something more cooked on the interior this can take a little longer. <\/p>\n\n\n\n
It\u2019s always a good idea, no matter how you have cooked your steak, to let it rest for a little bit so the juices can be contained. Moreover, remember that the steak will continue cooking while it rests, so always remove just before you think it\u2019s done.<\/p>\n\n\n\n
Best Side Dishes For New York And Kansas City Strip<\/strong><\/h2>\n\n\n\nOf course, the side dishes you have with your steak can really make or break your dish, whether you make them at home or order them at the restaurant, here\u2019s a rundown of the side dishes that work well with this cut of meat.<\/p>\n\n\n\n
Garlic Mashed Potatoes<\/strong><\/a><\/h3>\n\n\n
If you order one or the other at a restaurant you won\u2019t be getting something crazy different to what you were expecting.<\/p>\n\n\n\n
The bone and thickness differences have somewhat been lost in the time and this variable can be completely dependent on the butcher or steakhouse in modern times, rather than a regional thing, it\u2019s more historic these days.<\/p>\n\n\n\n
What About The Boston Strip?<\/strong><\/h2>\n\n\n\n<\/figure><\/div>\n\n\nAnother cut you may have heard of, that can seem quite similar to these two cuts, is the Boston strip. The Boston strip is its own unique cut of steak that comes from an entirely different part of the cow. <\/p>\n\n\n\n
The Boston Steak does have noticeable differences when compared to the New York or Kansas City strip.<\/p>\n\n\n\n
The Boston Strip is a cut that comes from the sirloin subprimal, or more specifically a cross cut from the bottom sirloin flap. This is a much more modern cut of meat that was created to be superior to the New York and Kansas City strips. <\/p>\n\n\n\n
As a cut from the sirloin you may expect a lack of marbling and tenderness to the cut, but this is far from true. The Boston strip steak is very well marblended and surprisingly tender, considering where it is cut from.<\/p>\n\n\n\n
The origin of the Boston Strip is much less argued, as it was clearly created by Carlo Crocetti in 2014. Crocetti owns Crocetti\u2019s Butcher Shop in East Bridgewater, MA. <\/p>\n\n\n\n
Here he created the cut and it became a crowd favorite at his restaurant, trademarked as \u2018The Boston Strip Steak\u2019.<\/p>\n\n\n\n
As a result of the nature of the cut, it does particularly well with strong and direct heat. At Crocetti\u2019s restaurant the chosen cooking method was \u2018caveman style\u2019 which describes the method of cooking a steak directly on hot coals. <\/p>\n\n\n\n
This creates a charred effect but the tender cut remains juicy and tender on the inside. <\/p>\n\n\n\n
Thanks to marbling that can be similar to Kobe or Wagyu steak cuts, it is very tasty as a result of the fat content and worth trying if you do want something noticeably different to the New York or Kansas City steaks.<\/p>\n\n\n\n
How To Best Cook Strip Steak<\/strong><\/h2>\n\n\n\nFor home cooking, and also in certain restaurants, a cast iron skillet is the best option to cook steak. A cast iron pan can hold heat really well and is best for achieving that kind of char that is desirable on this cut of meat.<\/p>\n\n\n\n
You want your pan to be ripping hot in order to charr the outside of the steak while the interior is less cooked, to your own preference. <\/p>\n\n\n\n
One useful note for home cooks is to turn on your extraction fan or open the door or window, as the pan is on such high heat there will be a lot of smoke when the water in the beef comes into contact with the pan.<\/p>\n\n\n\n
Sear all sides and cook to your liking and preferred doneness. A rare steak can take mere minutes, whereas if you want something more cooked on the interior this can take a little longer. <\/p>\n\n\n\n
It\u2019s always a good idea, no matter how you have cooked your steak, to let it rest for a little bit so the juices can be contained. Moreover, remember that the steak will continue cooking while it rests, so always remove just before you think it\u2019s done.<\/p>\n\n\n\n
Best Side Dishes For New York And Kansas City Strip<\/strong><\/h2>\n\n\n\nOf course, the side dishes you have with your steak can really make or break your dish, whether you make them at home or order them at the restaurant, here\u2019s a rundown of the side dishes that work well with this cut of meat.<\/p>\n\n\n\n
Garlic Mashed Potatoes<\/strong><\/a><\/h3>\n\n\n
<\/figure><\/div>\n\n\nAnother cut you may have heard of, that can seem quite similar to these two cuts, is the Boston strip. The Boston strip is its own unique cut of steak that comes from an entirely different part of the cow. <\/p>\n\n\n\n
The Boston Steak does have noticeable differences when compared to the New York or Kansas City strip.<\/p>\n\n\n\n
The Boston Strip is a cut that comes from the sirloin subprimal, or more specifically a cross cut from the bottom sirloin flap. This is a much more modern cut of meat that was created to be superior to the New York and Kansas City strips. <\/p>\n\n\n\n
As a cut from the sirloin you may expect a lack of marbling and tenderness to the cut, but this is far from true. The Boston strip steak is very well marblended and surprisingly tender, considering where it is cut from.<\/p>\n\n\n\n
The origin of the Boston Strip is much less argued, as it was clearly created by Carlo Crocetti in 2014. Crocetti owns Crocetti\u2019s Butcher Shop in East Bridgewater, MA. <\/p>\n\n\n\n
Here he created the cut and it became a crowd favorite at his restaurant, trademarked as \u2018The Boston Strip Steak\u2019.<\/p>\n\n\n\n
As a result of the nature of the cut, it does particularly well with strong and direct heat. At Crocetti\u2019s restaurant the chosen cooking method was \u2018caveman style\u2019 which describes the method of cooking a steak directly on hot coals. <\/p>\n\n\n\n
This creates a charred effect but the tender cut remains juicy and tender on the inside. <\/p>\n\n\n\n
Thanks to marbling that can be similar to Kobe or Wagyu steak cuts, it is very tasty as a result of the fat content and worth trying if you do want something noticeably different to the New York or Kansas City steaks.<\/p>\n\n\n\n
How To Best Cook Strip Steak<\/strong><\/h2>\n\n\n\nFor home cooking, and also in certain restaurants, a cast iron skillet is the best option to cook steak. A cast iron pan can hold heat really well and is best for achieving that kind of char that is desirable on this cut of meat.<\/p>\n\n\n\n
You want your pan to be ripping hot in order to charr the outside of the steak while the interior is less cooked, to your own preference. <\/p>\n\n\n\n
One useful note for home cooks is to turn on your extraction fan or open the door or window, as the pan is on such high heat there will be a lot of smoke when the water in the beef comes into contact with the pan.<\/p>\n\n\n\n
Sear all sides and cook to your liking and preferred doneness. A rare steak can take mere minutes, whereas if you want something more cooked on the interior this can take a little longer. <\/p>\n\n\n\n
It\u2019s always a good idea, no matter how you have cooked your steak, to let it rest for a little bit so the juices can be contained. Moreover, remember that the steak will continue cooking while it rests, so always remove just before you think it\u2019s done.<\/p>\n\n\n\n
Best Side Dishes For New York And Kansas City Strip<\/strong><\/h2>\n\n\n\nOf course, the side dishes you have with your steak can really make or break your dish, whether you make them at home or order them at the restaurant, here\u2019s a rundown of the side dishes that work well with this cut of meat.<\/p>\n\n\n\n
Garlic Mashed Potatoes<\/strong><\/a><\/h3>\n\n\n
Of course, the side dishes you have with your steak can really make or break your dish, whether you make them at home or order them at the restaurant, here\u2019s a rundown of the side dishes that work well with this cut of meat.<\/p>\n\n\n\n