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Cooking & Baking

sir pball

(4,741 posts)

8. Strip is sirloin.

Reply to Kali (Reply #5)

Sat Oct 5, 2019, 06:42 PM

Oct 2019

"NY strip" SHOULD be the upper sirloin, or "top sirloin", a little fattier and less-worked (more tender) than the tail - but ultimately it's all the same bit of cow. Cook it right and it's the same thing, you can just charge more for "NY strip". I've gotten full "NY strips" in at work and they're just the entire sirloin with more fat and less meat at the tail.

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19 replies

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Highlight:

4 Levels of Steak: Amateur to Food Scientist Epicurious [View all] IronLionZion Oct 2019 OP

Anyone who likes their steak well done with ketchup should be and removed from power mitch96 Oct 2019 #1

Then they'll give him the worst cut of steak from the back of the freezer IronLionZion Oct 2019 #2

He would not know the difference!!! Not a great palette as you can tell............ nt mitch96 Oct 2019 #4

Searing is vitally important, nay, essential, to a steak. sir pball Oct 2019 #3

real fire Kali Oct 2019 #6

Real charcoal is best, IMO sir pball Oct 2019 #7

got to see a charcoal camp in Sonora last weekend Kali Oct 2019 #9

Interesting way of making it sir pball Oct 2019 #12

um, close to OK was Kali Oct 2019 #5

Strip is sirloin. sir pball Oct 2019 #8

I know NY strip as the "main" piece of a T-bone Kali Oct 2019 #10

A t-bone is sirloin+tenderloin sir pball Oct 2019 #11

I should be better versed in primal cuts Kali Oct 2019 #13

Those aren't primal cuts! sir pball Oct 2019 #14

aren't like the big 8 or so chunks called primals? Kali Oct 2019 #15

No, a primal is specifically cut off the bone sir pball Oct 2019 #16

I don't think those are all off the bone. Kali Oct 2019 #17

The beef ones all are, the pork ones are a bit odd sir pball Oct 2019 #18

same here Kali Oct 2019 #19