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16oz 1855 Dry Aged Center Cut Kansas City Strip

SKU: 014672087894 Weight: 1.0
$36.99

16oz 1855 Dry Aged Center Cut Kansas City Strip

SKU: 014672087894 Weight: 1.0
$36.99

Product Details

1855 Black Angus Dry Aged 16oz Center Cut Bone-In Kansas City Strip Steak. 

Thickly cut and very tender this is tops among serious strip steak lovers who savor the juiciness and intense dry-aged beef flavor of this special bone-in cut. And the marbled texture will give your steak knife an easy time of carving into utter deliciousness. These beauties are dry aged for 43 plus days for perfection. A true strip steak lovers cut

1855 - Truly Premium Black Angus Beef!

Great Beef Begins with Great Cattle
Since our beginning in year of 1855, we continually start with the very best stock. 1855 beef is exclusively Domestic Black Angus, renowned for superior marbling, tenderness and taste. Less then 10% of cattle meet our selection criteria. All 1855 cattle are grain-fed and aged a minimum of 21 days, producing flavorful beef that consumers recognize and prefer.
Consistently High Quality, Time after Time
When you choose 1855 Black Angus Beef, you’re getting product that has been carefully selected to meet uncompromising standards. It’s a tradition we’ve followed for more than 150 years. 1855 beef is USDA Certified to ensure that all of our stringent specifications are upheld. To serve your customers the best beef available, insist on 1855 Black Angus.
Our Commitment to Serving You
1855 Black Angus Beef is harvested and processed under the most exacting standards of product selection, quality and food safety.
USDA Certified Program
USDA Prime and Upper Two-Thirds Choice– hand selected for highest quality.

Angus breed marbles naturally and produces rich beef flavor.
If we don't have your 1855 favorite cuts in stock, simply let us know what you need and we will have it in less than 48 hours.

Strip Steak 101: The multiplicity of names—New York strip, club steak, Kansas City steak, shell steak—attests to the popularity of this steak. Tender (but not too tender); well-marbled (i.e., generously endowed with fat); and richly flavored—what more could you ask for in a steak? Not that you asked, but a center cut New York strip is Steven Raichlen’s favorite cut. Tip: Sometimes you’ll find supermarket strip steaks labeled “first cut.” This makes them sound more exclusive, but actually the “first cut” has a visible line of gristle running through the meat. That’s why “first cut” strips cost about half the price of the more desirable center cuts of the short loin.

1 - 16oz Black Angus Dry Aged 16oz Bone-In Kansas City Strip Steak. $36.99