Strip steak
Strip Steak
Strip steak (pronounced: /strɪp steɪk/), also known as New York strip, Kansas City strip, top sirloin, top loin, shell steak, or club steak, is a cut of beef steak from the short loin of a cow.
Etymology
The term "strip steak" is derived from the cut's long, narrow strip shape. The "New York strip" name is believed to have originated from the Delmonico's restaurant in New York City in the early 19th century, where it was a popular menu item. The "Kansas City strip" name is used in the Midwest and is named after the Kansas City, Missouri, stockyards where the cut was popularized.
Description
The strip steak 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 steak particularly tender, although not as tender as the nearby ribeye or tenderloin. Fat content of the strip is somewhere between the two cuts. Unlike the tenderloin, the longissimus is a sizable muscle, allowing it to be cut into larger portions.
Related Terms
- Beef: The meat from a cow, bull, or ox, typically consumed as food.
- Short loin: A cut of beef that comes from the back of the cattle. It contains part of the spine and includes the top loin and the tenderloin.
- Ribeye: A beef steak from the rib section. The ribeye is both flavorful and tender, coming from the lightly worked upper rib cage area.
- Tenderloin: The tenderest part of a beef, it's situated in the middle of the back between the sirloin and the rib.
External links
- Medical encyclopedia article on Strip steak
- Wikipedia's article - Strip steak
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski