NY Strip vs KC Strip

One of the best ways to define a culture is by its food. Across 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 cattle ranchers, they are proud of their steaks. A cow, being a large animal, yields many different cuts of meat, and an experience butcher or barbequer can name all of them. Ribeye, round steak, sirloin, flank, and the list goes on and on. The choicest 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 tenderloin, sirloin, and strip steaks.

Difference between a NY Strip and a KC Strip
NY Strip – comes from New York City. Long the financial and entertainment capital of North America, the rest of the country has historically worked to feed New Yorkers. With the advent of refrigerator cars, this also meant large chunks of beef, which New Yorkers soon took to be their birthright. They rechristened the strip steak the NY Strip.
KC Strip – also has its origins in geography. KC is short for Kansas City, one of the great cattle towns of the west and a meat packing center to rival Chicago until the town was disastrously flooded in 1951. It also adopted the pit barbeque style of cooking from Tennesseans and made it their own. Today, you can find KC Strips in more than ninety steakhouses in Kansas City.

The cut of meat that makes up a NY Strip and KC strip 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 in large sections and is generally between one and two and half inches thick.

Finer Distinctions between a NY Strip and KC Strip
NY Strip – is generally bigger. It isn’t uncommon to find a 24 ounce strip steak on New York and New Jersey menus. 16 ounces steaks are so blasé as to be part of airport fare. Sometimes one bone is still attached to the side of the strip and the fatty tip is generally left on the steak. NY Strips are often grilled in their own juices are garnished with Worcestershire sauce.
KC Strip – is almost smaller than a NY strip. Very rarely will you see it with the bone attached; that presentation is reserved for T-bone steaks. Many KC Strips will feature the work of the steakhouse’s secret barbeque recipe and should not be further flavored.

Summary:
1.NY Strips and KC Strips are made from the same tender cut of beet, just after the ribs and before the flank.
2.The same cut of meat was christened by two different cities during the early nineteenth century and made their own.
3.NY Strips are not as heavily spiced as KC Strips, which are often marinated and cooked in secret barbeque sauces.