Source: RR Ranch Signature, Pacific Northwest
Grading: Upper 1/3 of USDA Choice or Higher
Breed: Black Angus crossed with English breeds (Hereford, Simmental)
Cut Profile: A New York Strip, of the 'Bone-In' variety, providing an additional depth of beefy flavor. The dry-aging process achieves a more concentrated, earthy beef flavor and also sets the stage for natural enzymes to break down connective tissue within the muscle, producing a more tender steak.
Weight: Day Dry Aged Kansa City Strip steak cuts weigh approximately 16 oz.
