The best way to think about this is probably the following: The bone lends a rich, subtly sweet marrow flavor to the lean meat. With respect to the content of your answer: KC is a NY with partial bone and small strip of fat for flavor. Most of our beef comes from Mid West sources anyway. This is much more consistently the case at an actual butcher counter.
Kansas City Boneless Rib Roast
Both the Kansas City strip and New York strip are literally the same thing as a "strip steak"; The particular cut of meat used is the short loin , and does not have any tenderloin. This is my favorite cut for pan-searing. According to the USDA , these names are branding only. They are exactly the same cut of meat. With respect to the content of your answer: There's an easy way to fix this problem. Please enter your before submitting.
Kansas City Boneless Rib Roast Recipe - Genius Kitchen