Talk:Strip steak
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Strangely, I've seen KC strips here (in KC) that have no bone attached, I'm almost certain of it. I wonder if this is a change of marketing for NY strips locally (which you don't ever see, I don't think), or just a 'sometimes it does, sometimes it doesn't' thing that we need to encompass. Either way, we obviously need more than just my anecdotal opinion before we can say anything further about it... -- nae'blis 16:19, 4 August 2006 (UTC)
I believe this is largely a regional thing. Most of the strips I've seen west of the Mississippi were sold as KC strips, and the ones east were sold as NY strips. I too have seen many KC strips without the bone attached. If there is any difference I've noticed, it's that the KC strips tend to be cut a little thicker.
- Both the boneless cut and the much rarer bone-in cut are pretty universally referred to as "New York steak" or "New York strip" here in California. Same thing in Nebraska, where I also spend a lot of time. --MCB 07:11, 10 October 2006 (UTC)
- When I lived in Nebraska, a no-bone strip was a New York and a bone-in was a Kansas City strip. That's how Omaha Steaks sells them. 204.69.40.13 15:16, 18 December 2006 (UTC)
[edit] "Kansas City strip" name
I think it's probably below de minimis for footnotes, but for reference purposes see:
