The strip steak (sirloin in Britain, Australia, and South Africa) is a cut of beef steaks from the short loin of 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 psoas major or tenderloin. Unlike the tenderloin, the longissimus is a sizable muscle, allowing it to be cut into larger portions.
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Type | Short loin cut of beef |
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According to the National Cattlemen's Beef Association, the steak is marketed in the United States under various names, including Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Kansas City Steak, Top Loin, Veiny Steak, and New York Steak.[2] 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.[3]
In New Zealand and Australia, it is known as porterhouse and sirloin (striploin steak)[4] and is in the Handbook of Australian Meat under codes 2140 to 2143.[5] 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;[6] in French it is known as contre-filet.
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.[7]
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