One of the hottest debates among steak lovers is the comparison between Kansas City steak and New York strip steak. In this post, I’ll break down the differences between these two popular cuts — and introduce you to a third option you probably haven’t tried yet: the Boston Strip Steak.
By the time you finish reading, you’ll know the key differences, discover a hidden gem, and maybe even feel inspired to fire up the grill tonight.
Where Does Strip Steak Come From?
Both New York and Kansas City strip steaks come from the short loin, the section between the rib and the sirloin of a steer. This same area also gives us t-bone, porterhouse, and filet mignon.
Not all strip steaks are equal, though. The front (chuck end) delivers tender, high-quality cuts, while the back (nerve end) often contains a tough nerve that makes the steak less appealing. Some butchers still charge the same price for both, while others discount the “end cut” steaks, giving savvy shoppers more value.
Meet the Boston Strip Steak
Unlike the others, the Boston Strip Steak comes from the bottom sirloin flap. Despite what you might expect, this cut isn’t tough at all. It’s marbled, tender, and perfect for high-heat grilling or a blazing hot cast iron pan.
Carlo Crocetti, owner of Crocetti’s Butcher Shop in East Bridgewater, Massachusetts, introduced and trademarked the Boston Strip in 2014. Since then, it has become a favorite in New England restaurants.
New York Strip vs Kansas City Strip
Here’s the truth: the Kansas City and New York strips are basically the same cut. The steak started in Kansas City, but New York chefs popularized it with a new name — the “New York Strip.” That’s why you’ll find both names used across the U.S.
Still, a few subtle differences set them apart:
- Bone: Kansas City strip usually includes part of the bone, while the New York strip is boneless.
- Tail section: New York strips are typically trimmed without the tail; Kansas City strips often keep it.
- Fat cap: Kansas City strips often have a thicker layer of fat; New York strips look leaner and more polished.
- Thickness: Butchers often cut New York strips thicker (over 1.5 inches) compared to Kansas City strips (under 1.5 inches).
Why Does It Matter?
These little differences can change the cooking experience. A bone-in Kansas City strip adds flavor, while the neatly trimmed New York strip gives you more meat in each bite. The Boston Strip, on the other hand, is a whole new adventure — juicy, rich, and tailor-made for grilling over scorching heat.
FAQs
1. What’s the main difference between New York and Kansas City strip?
The cut is the same, but Kansas City strips often come bone-in with more fat, while New York strips are boneless and more tightly trimmed.
2. Is the Boston Strip good for grilling?
Absolutely! Its marbling and tenderness make it perfect for quick, high-heat cooking.
3. Which steak offers the best value?
End cuts from the short loin are cheaper but less desirable. Chuck-end New York or Kansas City strips deliver the best quality.
4. Can I swap one cut for another in recipes?
Yes. All three cuts cook similarly, though you might notice subtle differences in flavor and texture.
👉 Bottom line: Whether you go for the classic New York Strip, the hearty Kansas City Strip, or the underrated Boston Strip, you’re in for a steakhouse-worthy experience.
