BRUNSON DRY AGED BONE-IN KANSAS CITY STRIP

Question 1

What is the weight and grade of the Brunson Dry Aged Bone-In Kansas City Strip?

Answer 1

20oz PRIME

Question 2

What type of diet did the cattle for the Brunson Dry Aged Bone-In Kansas City Strip follow?

Answer 2

Grass fed and grain finished

Question 3

How much does the bone account for in the weight of the Brunson Dry Aged Bone-In Kansas City Strip?

Answer 3

Bone accounts for 3-4oz

Question 4

How long is the Brunson Dry Aged Bone-In Kansas City Strip dry aged?

Answer 4

Dry aged 35 days

Question 5

What seasonings are used on the Brunson Dry Aged Bone-In Kansas City Strip?

Answer 5

Seasoned with Salt and black pepper

Question 6

At what temperature is the Brunson Dry Aged Bone-In Kansas City Strip broiled?

Answer 6

Broiled at 1500 degrees

Question 7

At what temperature are the plates served for the Brunson Dry Aged Bone-In Kansas City Strip?

Answer 7

Served on 400° sizzling hot plates

Question 8

What are the finishing touches on the Brunson Dry Aged Bone-In Kansas City Strip?

Answer 8

Finished with Clarified butter and chopped parsley