Strip steak
 US Beef cuts | |
| Type | Short loin cut of beef |
|---|---|
| Part of a series on |
| Steak |
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The strip steak (also known as sirloin steak in Britain, Canada, South Africa, Australia and New Zealand, also porterhouse steak in Australia and New Zealand) is a cut of beef steaks from the short loin of cattle. 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
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According to the National Cattlemen's Beef Association, the steak is marketed in the United States under various names, including the New York strip, ambassador steak, boneless club steak, hotel-style steak, Kansas City steak, New York steak, and veiny steak.[2] Delmonico's Restaurant, which 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 most often referred to in the United States as a New York strip steak.[3][4][5]
In New Zealand and Australia, it is known as porterhouse and sirloin (striploin steak)[6] and is in the Handbook of Australian Meat under codes 2140 to 2143.[7] 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;[8] in French it is known as contre-filet. In Brazil, it is called contra-filé.
Related cuts
[edit | edit source]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.[9]
See also
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- British and American cuts of beef
- Entrecôte
References
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External links
[edit | edit source]- Error creating thumbnail: File missing Media related to Lua error in Module:Commons_link at line 62: attempt to index field 'wikibase' (a nil value). at Wikimedia Commons
