Difference Between Kansas City and New York City Strip

One of the best ways to define a culture is for its food. Around the world people cling to their culinary traditions. Koreans are proud of their spicy kimchee. The Germans love their bratwurst and in America, land of cowboys and ranchers, they are proud of their steaks.

A cow, being a large animal, produces many different cuts of meat and an experienced butcher or barbequer can name all of them. Ribeye, round filet, sirloin, flank and the list goes on and on. The most select cuts of meat come from the part of the cow that does the least amount of work, just before the hindquarters. There you will find sirloin steak and filet strip. You may also visit https://differencebetweenz.com/ to learn more about similar terms and objects.


Difference between a strip of NY and a strip of KC

  • Strip of NY: comes from the city of New York. For a long time the financial and entertainment capital of North America, the rest of the country has historically worked to feed New Yorkers. The arrival of cars with refrigerators meant large chunks of beef, which New Yorkers soon came to convert into their birthright. Renaming the strip steak to NY Faja.
  • KC Girdle – also has its origins in geography. KC is short for Kansas City, one of Chicago’s largest cattle cities rival West until the city was disastrously flooded in 1951. It also adopted Tennessee’s kitchen pit barbecue style and made it its own. Nowadays, you can find KC strips in the more than ninety Steakhouses of Kansas City.

The meat cut that makes up a strip of NY and a strip of KC are essentially the same; It is cut from the area of ​​the cow that is behind the ribs and before the flank. This meat can be cut into large sections and is usually between one and two and a half inches thick.

Finer distinctions between a NY girdle and KC

belt • NY girdle: it’s usually bigger. It is not uncommon to find a 24-ounce strip of steak on menus in New York and New Jersey. The 16 oz steaks are part of the airport fee. Sometimes a bone is still attached to the side of the belt and the fat tip usually stays on the spine. NY strips are often grilled in their own juices, garnished with Worcestershire sauce.

  • KC Girdle – it is almost smaller than a NY girdle. Very rarely will it be seen with the bone connected; This presentation is reserved for t-Bone fillets. Many KC strips will feature the work of the steakhouse’s secret barbecue recipe and should not exceed that flavor.


  • NY strips and KC strips are made of the same, just after the ribs and before the flank.
  • The same cut of meat was baptized by two different cities during the 19th century.
  • NY strips are not as spicy as KC’s, which are often marinated and cooked in secret barbecue sauces.