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Superior Steaks from Kansas
Limited Time Special!
4 for 4
Buy four 8 oz. filets, get four 8 oz. filets for free
Dry-Aged to Perfection
Superb Quality
There's a reason why these steaks are a cut above all the rest. Superior Steaks from Kansas, brought to you by the KU Alumni Association, are made by a small group of Kansas beef producers committed to providing the most naturally tender, juicy and flavorful beef steak possible. Using the lost art of quality dry-aging, Superior Steaks use only the highest quality Black Angus beef.
Why Dry-Aging?
While some producers claim their beef is dry-aged, few products on the market are cured for more than a week. Our steaks are cured by experienced practitioners using techniques handed down through generations. Superior Steaks from Kansas are dry-aged in special lockers for up to six weeks. The length of dry-aging is important. A piece of beef that has cured only seven days does not develop the full flavor and tenderness that a six-week process provides.
Aging produces beef that is naturally tender and flavorful. Nothing the cook does in the kitchen to add flavor is a substitute for starting properly with quality aged meat. After about three weeks of dry- aging, beef reaches its peak tenderness. Beyond three weeks, the flavor continues to develop into a deep, rich taste with nuances of butter and roasted nuts.
Products—All cuts are closely trimmed and cut to a perfect-for-grilling 1 - 1-1/4" thickness
Sirloin Steak Center Cut
This robust cut of meat may benefit most from dry-aging. With less marbling than other steaks, the aging process adds a buttery, bold taste and tenderness that makes this steak one of the house favorites.
KC Strip Steak
Juicy, hearty and full-flavored describes this moderately marbled steak, cut from the center of the loin and dry-aged to perfection for your enjoyment.
Ribeye Steak
The flavorful marbling remaining after dry-aging this 'eye' of the prime rib, creates an incredibly tasty and memorable dining experience. Simply can't go wrong with this cut. WOW!
Ribeye Bone-In Cowboy Cut
Long a favorite of restaurants because of its rich flavor and intense marbling, this dry-aged ribeye is sure to please any beef eater. Yes, it's okay to chew on the bone! This is a real man's steak!
T-Bone Steak
Two dry-aged to perfection steaks in one cut! The most delicate of filets paired with the robustly flavored K.C. Strip - with the added bonus of the delectable bone to chew in the middle. Dandy!
Filet Mignon Steak
Fork-tender and subtly flavored meat from the 'short' side of the T-bone, the filet is a treat in itself. Aged to perfection this is the queen of steaks - sure to melt in your mouth. Mmmm . . . Good!
Prices range from $85.99 to $124.99
Please read our Steak F.A.Q before ordering.
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