The Bone In Strip Steak, also known as a Kansas City Strip, is cut from the short loin. A Bone In Strip is essentially a T-Bone or Porterhouse, without the connecting tenderloin. Our USDA Prime Bone In Strip Steaks are wet aged for 30 days and possess fine marbling, as well as a slight texture that results in a succulent flavor. The bone in flavor paired with the heartiness of a strip is sure to satisfy the most discriminating steak lover! We will sous vide your steaks to 130 degrees and all you need to do is ensure they are at room temp and sear them on a hot skillet or open flame like you mean business. Times to sear can be found in the FAQ section of our site in order to reach your desired temperature.