Ok I know its a steak but what cut is it - dont have em in the UK - well not by that name anyway - is it a sirloin steak
What is a ';Newyork Strip';culinarycafe.com/Meat_Dishes/Steak_Glossary.…
Shell Steak, or Strip Steak: When the tenderloin strip has been removed from the short loin, the remaining meat is known as a shell steak. Shell steaks are called by a variety of names, such as strip, New York strip and Kansas City strip. Ideal for one person, these steaks can be cut in any thickness you wish, usually from 1 to 2 1/2 inches. Lobel%26#39;s Prime Meats often remove the bone for their customers so the steak can be easily sliced on the diagonal.
What is a ';Newyork Strip';NY Strip is the large section of the T-Bone or Porterhouse steak. It is not a Sirloin, which in my opinion is a more tender and flavorful cut of beef, especially if the NY Strip isn%26#39;t Prime Grade.
http://en.wikipedia.org/wiki/Strip_steak
Who cares, order a Ribeye. It%26#39;s the best cut in my opinion.
Hook%26#39;em
Ditto, Horns!
Another Rib Eye fan here too.
In the USA there are basically 5 cuts of steaks from 3 portions of the backbone.
Starting from the head is the rib cuts. Naturally this is where the Rib Eye comes from. Its combination of marbling and location on the animal make it the juiciest and best tasting cut of steak. It is extremely tender second only to the tenderloin.
The Short Loin is right behind the rib cuts, and divided into two main muscle groups of the loin and tenderloin divided by the ache bone (aka t-bone). From this section we get the Portehouse and T-Bone. The difference between a Porterhouse and T-Bone is the size of the tenderloin left on the cut. The Porterhouse cut has the full or largest section of the tenderloin, while the T-Bone has a smaller portion of the Tenderloin.
The Short Loin can also be divided into 2 other cuts. The loin muscle is cut into the NY Strip which is also called other names like KC Strip or Shell Steak. Then the Tenderloin is generally cut into either a Fillet or Fillet Mignon. The Tenderloin is the tenderest steak but is the least flavorful cut.
Right behind that is the Sirloin near the rump so the meat is the least tender cut and can sometimes be dry and monolithic in flavor.
venison is far superior to any cow meat.
I prefer GOAT, especially mesquite smoked from Cooper%26#39;s BBQ in Llano, TX.
Well, I can%26#39;t agree on the GOAT, but I will actually agree with Robert Greene on something (amazing, I know)...Coopers BBQ is about the best barbeque anywhere!
Robert Greene...were you once an English teacher in TX? Strange question, I know, but something just made me wonder.
No, I am the CEO and Founder of Fraiser Foods, a regional grocery store chain in California.
I also am an expert on Texas BBQ.
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