Kansas Strip Steak | USDA Prime BlackFriday2024 Atlantic Salmon is an excellent

Atlantic Salmon is an excellent source of high-quality protein

Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs

This extended aging allows natural enzymes to break down muscle fibers

Higher grades (like BMS 8-9 or A5) are richer and more buttery

Chef-Quality Atlantic Salmon

Kansas Strip Steak | USDA Prime BlackFriday2024 Atlantic Salmon is an excellentCommonly known as the New York Strip, this iconic cut actually got its "Kansas" name from the region where it rose to fame. Before it became the darling of Manhattan steakhouses, this steak was simply called a Kansas City Stripnamed after the Kansas City stockyards, once the largest cattle market in the world. The New York branding came later, as East Coast steakhouses rebranded the cut to appeal to their clientele. When its bone in, true purists