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Strip steak
The strip steak, also called New York strip steak, is a cut of beef steaks from the short loin. It consists of a muscle that does little work, making the meat particularly tender, though not as tender as the nearby rib eye or tenderloin. Fat content of the strip is somewhere between the two cuts. Unlike the tenderloin, the short loin is a sizable muscle, allowing it to be cut into the larger portions.
==Other names==
According to the National Cattlemen's Beef Association, the steak is marketed under various names, including Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Kansas City Steak, New York Steak, and Veiny Steak.〔(【引用サイトリンク】 title= Understanding the Cuts )〕
In New Zealand and Australia, it is known as a porterhouse steak or sirloin steak.
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.〔(goodtastebook.com )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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