Strip steak
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| Beef Cut: | Short Loin |
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| Steak Type: | Strip Steak |
| (also known as: New York strip steak, Kansas City strip steak, strip loin, shell steak, Delmonico, boneless loin, boneless club steak) | |
The strip steak, shell steak, Kansas City or New York strip steak, is one of the highest quality beef steaks on the market. In British Commonwealth countries, this is called "porterhouse steak", which has a different meaning in American English. Cut off of the back of the cow from the strip loin, the strip steak consists of a muscle that does little work, and so it is particularly tender. Unlike the nearby filet mignon, the strip loin is a sizable muscle, allowing it to be cut into the larger portions favored by many steak eaters.
When still attached to the bone, and with a piece of the beef tenderloin also included, the strip steak becomes a T-bone steak.
Due to its proximity to the spinal column, the strip steak has been one of the steaks that attracts the most concern with regards to Bovine spongiform encephalopathy, more popularly known as mad cow disease[citation needed].
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