Strip steak
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Type | Short loin cut of beef |
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![](http://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/NY_Strip_Steak.jpg/220px-NY_Strip_Steak.jpg)
The strip steak is a cut of beef steaks from the short loin from a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender,[1] although not as tender as the nearby psoas major or tenderloin. Unlike the tenderloin, the longissimus is a sizable muscle, allowing it to be cut into larger portions.
Other names[]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Strip-steak-MCB-MaggieO.jpg/220px-Strip-steak-MCB-MaggieO.jpg)
![](http://upload.wikimedia.org/wikipedia/commons/thumb/2/24/StripSteak.jpg/220px-StripSteak.jpg)
According to the National Cattlemen's Beef Association, the steak is marketed in the United States under various names, including Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Kansas City Steak, New York Steak, Top Loin, and Veiny Steak.[2]
In New Zealand and Australia, it is known as Porterhouse and Sirloin (striploin steak)[3] and can be found in the Handbook of Australian Meat under codes 2140 to 2143.[4]
In the UK it is called sirloin, and in Ireland it is called striploin
In Canada, most meat purveyors refer to this cut as a strip loin;[5] in French it is known as contre-filet.
Delmonico's Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak. Due to its association with the city, it is often referred to as a New York strip steak.[6]
Related cuts[]
When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T-bone steak or a porterhouse steak, the difference being that the porterhouse is cut from further rear and thus has a larger portion of tenderloin included. The strip steak may be sold with or without the bone. Strip steaks may be substituted for most recipes calling for T-bone and porterhouse steaks, and sometimes for fillet and rib eye steaks.
A bone-in strip steak with no tenderloin attached is sometimes referred to as a shell steak.[7]
See also[]
Food portal
- British and American cuts of beef
- Entrecôte
References[]
- ^ Herbst, Sharon. "Kansas City Strip Steak". Epicurious. Barron's Educational Services. Retrieved 28 November 2011.
- ^ "Understanding the Cuts". farmfreshbeef.org. Retrieved 2014-10-30.
- ^ "Beef Cuts Chart" (PDF). australian-beef.com. Meat & Livestock Australia, Ltd. Retrieved 2016-11-13.
- ^ "Australian RFP Cut Code Reference 2016 Edition" (PDF). ausmeat.com.au. Aus-Meat, Ltd. Retrieved 2016-11-13.
- ^ "Beef - Meat Cuts Manual". inspection.gc.ca. Canadian Food Inspection Agency. Retrieved 2016-04-07.
- ^ "How did the New York Strip Steak get its Name?".
- ^ Eats, Serious. "Four Expensive Steak Cuts to Know". www.seriouseats.com.
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