We called a bone-in strip a Kansas City Strip. I like a piece of meat with a bone in it.
We also sold sides of beef to individuals. When we would ask them how they wanted it cut. most would say as many porterhouses, T-bones, NY strips, filet mignons as possible. Then we had to break out the chart that showed them that all of those steaks come from the same section and that you can't have a whole tenderloin pulled and still have porterhouse steaks because part of the porterhouse steak contains filet mignon.
Same thing with the rib section.... I want rib steaks, Delmonicos, rib eyes, and a big prime rib roast for Christmas. Nope. All of those cuts come from the same piece of meat - it just depends on how you cut it.
Many people were very surprised to find out that most of a steer was chuck, round, and hamburger. They would start to question it just for a second and then I would ask them, "If I could cut my entire steer up into filet mignon and sell it for $15.00 per pound, why would grind it up and sell it as hamburger meat for $2.00 per pound?
