New York strip and Kansas City strip: two names for one cut

New York strip and Kansas City strip can be two names for the same steak. An American beef-cut guide lists both as names for a boneless strip steak from the loin. Kansas City’s stockyards have a story of their own: in 1893, The Advocate reported that the number of animals handled had grown almost thirtyfold over nineteen years.

The guide treats the names as alternatives for the same cut. The newspaper article concerns livestock trading; it does not establish where or when either steak name originated. Its growth comparison covers livestock, rather than beef alone.