Texas Grassfed Bone-In Kansas City Strip Steak

Our bone-in Kansas City strip steak delivers exceptional quality from cattle raised the right way on Texas pastures. This American Grassfed Association Certified cut comes from animals that spent their entire lives grazing on open land, eating a 100% grass-fed diet with no grain finishing. Bold beefy flavor enhanced by bone, firm texture, excellent marbling—the way beef used to taste before industrial agriculture changed everything.

Why Our Beef Is Different

This bone-in strip steak is American Grassfed Association Certified, meeting the highest standards for grass-fed beef in the country. Our cattle eat a 100% grass-fed diet and spend their lives on open pasture—no feedlots, no grain finishing, no confinement. They receive no antibiotics or growth hormones, ever. All our animals are born and raised in the USA, and specifically, our beef is born in Texas, raised in Texas, and processed in Texas. We partner with a collective of regenerative ranchers who are committed to restoring the land while raising exceptional beef. By grazing cattle the way nature intended, we're healing soil, sequestering carbon, and producing beef that's better for you and the planet. Every order ships frozen for freshness, vacuum-sealed and delivered directly to your door.

About This Cut

The bone-in strip steak comes from the short loin primal with bone attached (kansas city strip). Bold beefy flavor enhanced by bone, firm texture, excellent marbling. Grass-fed beef from pasture-raised cattle develops a cleaner, more robust flavor profile compared to grain-finished alternatives—you're tasting beef the way it was meant to be, before feedlots became the norm.

How to Prepare

For best results, grill, pan sear, broil. Grass-fed beef runs leaner than conventional beef and cooks approximately 30% faster, so watch your temperatures carefully. Bring the meat to room temperature before cooking. For steaks and roasts, pull at 5-10°F below your target temperature—carryover cooking will finish the job. Rest your beef for at least 5 minutes to let juices redistribute. Season simply with salt and pepper to let the natural grass-fed flavor shine through.