Kansas City Steak vs. New York Steak vs. Boston Strip Steak: A Beef Comparison

You are likely familiar with the New York Strip Steak and the Kansas City Strip Steak; otherwise, you wouldn’t be here seeking clarification on their differences. However, I bet you may not have heard of the Boston Strip Steak, which is truly unfortunate.

By the time you finish reading this blog, you will be well-acquainted with all three cuts and probably eager to fire up the grill to cook the perfect strip steak.

Where Does Strip Steak Come From?

Both the New York and Kansas City strip steaks originate from the short loin section (also known as the subprimal) of an animal, located between the rib and sirloin sections of a steer.

The short loin is also the source for t-bone, porterhouse, and filet mignon steaks. It’s worth noting that strip steaks can differ significantly from one end of the short loin to the other. The front end (chuck end) typically yields a more desirable cut, like the steak on the left below.

In contrast, steaks from the back end (nerve end) of the short loin tend to be less desirable due to the large, tough nerve running through them, as shown in the steak on the right below.

Be aware that some meat purveyors charge the same price per pound for all steaks cut from the short loin. It’s almost a crime to pay the price of quality chuck end steaks for nerve end steaks. Some vendors will discount nerve end steaks, labeling them as “End Cut,” providing better value for customers.

Boston Strip Steak

The Boston strip steak, on the other hand, is cut from the sirloin subprimal, specifically a cross-cut from the bottom sirloin flap. One might assume that being cut from the sirloin means it is tough or lacks marbling, which is not the case. This well-marbled and surprisingly tender cut is ideal for grilling or using in a cast iron skillet.

Introduced and trademarked as “The Boston Strip Steak” in 2014 by Carlo Crocetti, the owner of Crocetti’s Butcher Shop in East Bridgewater, Massachusetts, this steak has gained popularity in the New England restaurant scene.  Amazon

Due to the way this steak is cut, it shines when cooked quickly over very high direct heat. Although I don’t often cook “caveman style,” this cut excels in such a setting.

What’s The Difference Between the New York Strip Steak and The Kansas City Strip Steak?

Now that you have insight into the Boston Strip steak’s uniqueness, let’s clarify the difference between New York and Kansas City strip steaks. This should be straightforward…

In the Kansas City steak vs New York strip steak discussion, there is very little to no difference between the two; both are the same cut of meat. The cut originated in Kansas City and gained fame as chefs in New York began referring to it as the New York strip. Thus, they are indeed the same cut.

Much like the popularity of the Boston Strip steak in New England, the New York Strip steak is especially favored in New York and its surrounding areas due to its long-standing history and effective marketing. In contrast, the Kansas City strip tends to be the term used predominantly in the Western US.

Having established this, some individuals over time have claimed to notice differences between the New York and Kansas City strips.

Are There Any Differences Between the New York Strip and the Kansas City Strip?

Over time, subtle differences have emerged. For instance, the Kansas City strip often retains a portion of its bone, as seen in examples from my friend Evan Lobel at Lobel’s Butcher Shop in Manhattan.

Sometimes this portion of bone is minimal, located near one end, like the steak on the left. Other times, it’s more extensive and “L” shaped, like the steak on the right.

The bone’s presence is the main distinguishing feature, although a few additional minor details also affect identification.

For instance, some assert that the Kansas City strip is generally cut thinner than the New York strip. While this is not always true, it’s a common observation.

Another minor nuance involves the presence of the tail section on the steak. There are arguments on whether the presence of the tail indicates a New York strip or a Kansas City strip. Generally, cuts recognized as New York Strip lack the tail section.

Additionally, the strip of fat that is a signature of strip steak is often thicker on the Kansas City strip compared to the more tightly trimmed New York strip.

Kansas City Steak vs New York Steak

Let’s summarize the primary (and often debated) differences between the Kansas City strip and the New York Strip:

• The Kansas City strip includes a bone, while the New York does not.
• The New York strip typically has the tail section removed, whereas the Kansas City does not.
• The Kansas City strip usually has a thicker edge of fat, while the New York strip is trimmed more closely to the meat.
• The New York strip is often cut thicker (over 1.5 inches) compared to the Kansas City strip (less than 1.5 inches).

Summary of Strip Steak Differences

The Boston strip steak stands out with its unique qualities and is incredibly delicious. If you haven’t tried it yet, I highly recommend giving it a chance.

In contrast, determining the differences between New York and Kansas City strip steaks can become subjective and sometimes complicated. What if you encounter a strip steak with a bone but no tail? What if it has a tail but lacks a fat cap?

As you can see, the rules that purists set for categorizing steaks vary, leading to a lot of gray areas. It’s rare to find a steak that fits perfectly into one category or the other.

Ultimately, all three types of steak are delicious and deserve to be front and center on your dinner plate, or alongside a mound of savory garlic mashed potatoes.