Wagyu KC Strip End Cut Steak

The "end cut" of the Wagyu KC strip comes from where the striploin connects with the sirloin. As a result, there is usually a seam running through the cut. By simply eating around it, you are rewarded with a steak that is bursting with flavor, and at a more affordable price than the traditional strip. Average weight: 10-12 oz. Ships frozen Locally raised and processed  Ships in eco-friendly insulation BC20: Hints of buttery flavor to go with exceptional tenderness. Intramuscular fat percentage of 20-29%. BC30: Maximum richness, tenderness, and buttery flavor create a world-class steak experience. Intramuscular fat percentage of 30-39%. BC40: An elusive class of truly extraordinary beef, consistent with the quality found in Japan and rarely found in America. Intramuscular fat percentage of 40%+. Learn more about our marbling grade here.