What Is Beef Strip Loin?

Along with filet mignon, rib-eye, and porterhouse or T-bone steak, the strip steak, also known as a New York or Kansas City strip, is regarded as one of the more expensive cuts of beef. Starting with a short loin that has had the tenderloin removed to create a bone-in strip loin, the strip steak is made from beef short loin subprimal.

The backbone in question is the thoracic vertebrae, which are typically removed to create a boneless strip loin. But the flavor and mouthfeel of a steak are determined by the muscle in the meat.

Synonyms: New York Strip Roast, New York Roast

Striploins are a boneless short loin cut that are highly valued for their excellent flavor balance. One of the more expensive steakhouse cuts, boneless strip steaks (also known as NY Strip Steaks), are cut from this muscle.

Specs for striploins typically include numbers to indicate how much surface fat there is. These are being sold “1×1,” which indicates that they have been largely trimmed (it is customary to leave some fat on the edge of a strip steak). They can easily be cleaned and cut into steaks of the desired thickness.

NY strip steaks can be made from 1×1 striploins.

Applications: Roast Whole or as Portions or Slice into Steaks.

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