page_title: Strip steak
section_title: Other names
hierarchical_section_title: Strip steak / Other names
caption_attribution_description: Prime beef New York strip steak from Cetak's Gourmet Meats, Lincoln, NE. Photo made on 2006-10-01 by Maggie Osterberg and released to Wikipedia under CC-BY-SA 2.5
context_page_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 meat particularly tender, 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.
context_section_description: 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, New York Steak, Top Loin, and Veiny Steak.
  In New Zealand and Australia, it is known as Porterhouse and Sirloin (striploin steak) and can be found in the Handbook of Australian Meat under codes 2140 to 2143.
  In the UK and Ireland it is called sirloin.
  In Canada, most meat purveyors refer to this cut as a strip loin; in French it is known as contre-filet.
  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.
caption: A USDA Prime raw strip steak with a high marbling content
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