Wholesale Bone-In Strip Loin in Chicago
The bone-in strip loin is the backbone of the New York strip steak — the cut that balances a firm, meaty chew with enough marbling to stand up to high heat. It is a steakhouse staple and a workhorse center-of-the-plate item for restaurants that need consistency plate after plate.
About this
cut
The strip loin sits in the short loin primal, ahead of the tenderloin. Bone-in strip steaks — sometimes called shell steaks or KC strips — carry the backbone for flavor and presentation. The meat is firmer than ribeye but still tender, with a clean beef flavor and a tight, even grain that portions beautifully.
We age strip loins properly before cutting, then portion them to your exact thickness and weight. Bone-in or boneless, center-cut or full loin — your spec is held consistent order to order so your line never has to guess.
Available specs & cuts
Why buy
from IMC
A strip steak lives or dies on consistency — same thickness, same weight, same trim, every week. Our Master Butchers cut every strip loin by hand and weigh each steak to assure portion control. We have been doing it on West Grand since 1952, and our standing routes mean your strip loins arrive when your kitchen needs them, not when it is convenient for us.
Chicagoland
delivery
Standing routes across Chicago and the near suburbs — the city, Oak Park, River Forest, Franklin Park, Melrose Park, and more. Will-call pickup at the West Grand dock. Most new accounts are ordering within days of first contact.
Frequently asked questions
What is the difference between bone-in and boneless strip steak?
Bone-in strip steak (shell steak) retains the backbone, which adds flavor and presentation appeal. Boneless strip is easier to portion and plate. Both come from the same strip loin primal — the difference is whether the bone is left on or removed before cutting.
Can you cut strip steaks to a specific ounce weight?
Yes. Portion control is a core program for us. Give us your target weight and thickness, and we will cut every steak to match — so your food cost and plate presentation stay consistent week after week.
Do you offer dry-aged strip loin?
Yes. We dry-age strip loins in our dedicated aging room from 28 to 50+ days. Dry-aged NY strip has a concentrated, nutty flavor and a firmer, more tender chew than wet-aged.
Add Bone-In Strip Loin to your quote list.
We will price it and call you back.
