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 ensure a consistent cut for each and every Strip we sell, so that they all get the same exact preparation and cooking times.