Since 1932, the Scavuzzo family has been providing the finest, most flavorful steak money can buy. Located in Kansas City, Missouri, a city known for its beef, President Edward Scavuzzo says his family prides itself on providing a fantastic value with the highest quality meats and other delicious fine foods. Based firmly on family values of integrity, quality and hard work, Kansas City Steaks will be celebrating their 75th anniversary this year.
I know this from personal experience. I was able to try the Triple-Trimmed Filets with Bacon in my own home. The Kansas City Steak Company has managed to improve on a masterpiece, with butter-tender filet mignon cut from the center of the finest aged tenderloin, then wrapped in bacon smoked over hickory to seal in the steak’s own juices and flavor.
The secret is in the aging. They use a process referred to as "wet aging". This process allows the meat to naturally age, in a sealed Cryovac package in a climate controlled environment for up to 28 days. This allows the meat to marinate in its own juices, and become very tender.
If you’re ever feeling lost as to what cut to buy or how to cook it, look no further than The Kansas City Steaks website. It’s a wealth of information on everything steaks. With recipes, cooking tips and even instructions on handling the meat, info on different cuts, and a how-to on grilling the perfect steak, it’s a one-stop shop to learn everything you need to know about how to get the most out of their products.
All it takes is one bite and you’ll know why Kansas City Steaks are the steaks that made Kansas City famous.
Kansascitysteaks.com