NY Strip Steak
Cut from the short loin, the strip steak consists of a muscle that does little work, and so it is particularly tender, although not so tender as the nearby rib eye or tenderloin. (Fat content of the strip is somewhere between these two cuts.) Unlike the nearby tenderloin, the short loin is a sizable muscle, allowing it to be cut into the larger portions.
Cut from the short loin, the strip steak consists of a muscle that does little work, and so it is particularly tender, although not so tender as the nearby rib eye or tenderloin. (Fat content of the strip is somewhere between these two cuts.) Unlike the nearby tenderloin, the short loin is a sizable muscle, allowing it to be cut into the larger portions.
Cut from the short loin, the strip steak consists of a muscle that does little work, and so it is particularly tender, although not so tender as the nearby rib eye or tenderloin. (Fat content of the strip is somewhere between these two cuts.) Unlike the nearby tenderloin, the short loin is a sizable muscle, allowing it to be cut into the larger portions.