The Strip is a tender cut of meat from the Short Loin section of the cow. Once the Tenderloin is removed, you are left with the Bone-In Strip Loin. This single muscle does not have much connective tissue, but it does have a nice amount of marbling, giving it great flavor and tenderness. You might hear this popular cut referred to as a New York or Kansas City Strip. 

Our Signature Cuts

  • Center Cut
  • Center Cut Cross Over
  • Cross Over
  • Vein 
  • Long Island

Become A Customer

Explore Linz Heritage Angus

Savor the rich flavor, and elevate your culinary creations today!

Learn more