Strip steak
The strip steak is a type of meat cut from the short loin. It is a bit tender since it doesn't do that much work.[1]
 Beef Cuts | |
| Type | Short loin cut of beef |
|---|---|
Other names
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The steak is sold in the United States under a lot of names 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 and Ireland it is called sirloin.
In Canada, most meat sellers 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, sold 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 called a New York strip steak.[6]
Preparation
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Like most steaks, the Strip steak can be cooked with different methods.
References
change- ↑ Herbst, Sharon. "Kansas City Strip Steak". Epicurious. Barron's Educational Services. Archived from the original on 9 October 2014. Retrieved 28 November 2011.
- ↑ "Understanding the Cuts". farmfreshbeef.org. Archived from the original on 2015-03-03. 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. Archived from the original (PDF) on 2017-02-15. 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?". Archived from the original on 2020-02-20. Retrieved 2021-05-18.
