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Dry-Aged Kansas City Strip
Dry-Aged Kansas City Strip
brunson_meat_co_meat1
brunson_meat_co_meat1
Dry-Aged Kansas City Strip
Dry-Aged Kansas City Strip
brunson_meat_co_meat1

Dry-Aged Kansas City Strip

$49.99

Experience the pinnacle of steak perfection with our USDA Prime Black Angus Kansas City Cut Bone-In Steak. This extraordinary cut is dry-aged for 35 days in our state-of-the-art aging room, where our noble molds enhance the depth and complexity of its flavor. Each steak is meticulously crafted to showcase the rich, buttery tenderness and robust marbling that Black Angus is renowned for. This cut promises a symphony of savory notes with every bite. This is a steak that stands as a testament to both craftsmanship and indulgence. This steak f*king slaps!

Available in 12 oz, 16 oz, 20 oz (Center Cut), 24 oz, or 32 oz cuts. 

Customer Reviews

Based on 1 review
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L
Leigh Sullivan
Brunson Meat Co. Kansas City Strip, New York Strip & Burgers 10/10

If you’ve ever wondered what happens when a chef-driven philosophy meets uncompromising butchery, look no further than Brunson Meat Co. Founded by acclaimed Colorado chef Justin Brunson, this brand delivers exactly what it promises: bold, honest, and flavor-packed meats that don’t cut corners.

Kansas City Strip
This cut is everything you want in a steak—rich marbling, deep beefy flavor, and that signature Brunson dry-aged complexity thanks to their proprietary Noble Mold™ aging technique. Grilled medium-rare with nothing but salt and a cast iron sear, it was butter-tender with a savory crust and notes of nuttiness you usually only find in old-world steakhouses.

New York Strip
Slightly leaner than the KC Strip but still incredibly flavorful. The bite had a firmer texture with a robust depth of flavor that comes from true dry-aging. It’s the steak for people who want a balance of richness and chew, and it absolutely shines with a simple compound butter or blue cheese crust.

Burgers
The sleeper hit of the lineup. Brunson’s burgers are made from high-quality, dry-aged trimmings, which gives them that steakhouse flavor in a backyard-friendly form. They cook up juicy, perfectly fatty, and intensely savory. You don’t need much—just a toasted bun and a good slice of cheddar.

Verdict:
Brunson Meat Co. isn't just selling steaks—it's telling a story of craftsmanship, sustainability, and flavor-first food. Whether you're throwing a weekend cookout or making Tuesday night dinner feel like a celebration, this lineup brings the chef-driven experience right to your home kitchen.

Rating: 5/5 – This is meat with meaning—and serious taste.

Exceptional Craftsmanship
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Superior Flavor
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Exceptional Craftsmanship
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Superior Flavor
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Exceptional Craftsmanship
brunson_meat_co_butchers_knife_graphic
Superior Flavor
brunson_meat_co_butchers_knife_graphic
Exceptional Craftsmanship
brunson_meat_co_butchers_knife_graphic
Superior Flavor
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Exceptional Craftsmanship
brunson_meat_co_butchers_knife_graphic
Superior Flavor
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Exceptional Craftsmanship
brunson_meat_co_butchers_knife_graphic
Superior Flavor
brunson_meat_co_butchers_knife_graphic
Exceptional Craftsmanship
brunson_meat_co_butchers_knife_graphic
Superior Flavor
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Exceptional Craftsmanship
brunson_meat_co_butchers_knife_graphic
Superior Flavor
brunson_meat_co_butchers_knife_graphic
Exceptional Craftsmanship
brunson_meat_co_butchers_knife_graphic
Superior Flavor
brunson_meat_co_butchers_knife_graphic
Exceptional Craftsmanship
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Superior Flavor
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Meat Our Buddies

Join the #NobleMold Revolution

“Pardon my French, but holy sh*t!”

“We don’t always eat bacon, but when we do we CRUSH Brunson Bacon!”

“Absolutely the best steak you’ll ever try”

"The only bacon I'll buy anymore!"

Frequently Asked Questions

Dry-aged steak is beef that has been aged under controlled conditions, allowing natural enzymes to tenderize the meat and intensify its flavor. It's special because it offers a unique taste and tenderness compared to regular steak.

We age our steak for a minimum of 35 days. During this time, the meat undergoes a process of dehydration and enzymatic breakdown, resulting in a more tender texture and concentrated flavor profile.

Our dry-aged steak is infused with flavors like brown butter, nuttiness, and popcorn, thanks to our unique noble mold aging process. These flavors are distinctive and elevate the taste experience to a whole new level.

We recommend searing the steak's exterior in a pan or on the grill, then finishing it in a 225°F oven or on the cool side of the grill until it reaches an internal temperature of 117°F. Let it rest for 7 minutes before slicing and serving with a generous seasoning of salt and pepper for a mouthwatering experience.