The Kansas city strip steak is actually a sirloin steak with bone, which gives the steak a very rich taste.

We also cut this steak 2 fingers thick and is therefore suitable for the reverse sear method. This means that you first cook the meat indirectly to a few degrees below the desired core temperature and then provide the outside with a beautiful color and ‘grill marks’ directly over hot coals.

Delivered per kilo, price per kilo