Strip steak

Strip steak

Beef Cuts
Type Short loin cut of beef
Grilled Kansas City strip steak topped with onions and mushrooms

The strip steak, also called a New York strip, a Kansas City strip steak (US), a sirloin steak (UK/NZ/ZA), or a porterhouse (AU), 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 rib eye or tenderloin. Fat content of the strip is somewhere between the two cuts. Unlike the tenderloin, the short loin is a sizable muscle, allowing it to be cut into larger portions.

Other names

A U.S. Prime raw strip steak with a high marbling content
Raw strip steak

According to the National Cattlemen's Beef Association, the steak is marketed under various names, including Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Kansas City Steak, New York Steak, 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 Canada, most meat purveyors refer to this cut as a strip loin.[5]

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]

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 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

References

  1. ↑ Herbst, Sharon. "Kansas City Strip Steak". Epicurious. Barron's Educational Services. Retrieved 28 November 2011.
  2. ↑ "Understanding the Cuts". farmfreshbeef.org. Retrieved 2014-10-30.
  3. ↑ "Beef Cuts Chart" (PDF). australian-beef.com. Meat & Livestock Australia, Ltd. Retrieved 2016-11-13.
  4. ↑ "Australian RFP Cut Code Reference 2016 Edition" (PDF). ausmeat.com.au. Aus-Meat, Ltd. Retrieved 2016-11-13.
  5. ↑ "Beef - Meat Cuts Manual". inspection.gc.ca. Canadian Food Inspection Agency. Retrieved 2016-04-07.
  6. ↑ goodtastebook.com
  7. ↑ http://www.seriouseats.com/2011/03/the-four-high-end-steaks-you-should-know-ribeye-strip-tenderloin-t-bone.html


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