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Step 1: Buying a whole strip loin is a great way to save money on strip steaks. Step 2: You'll need to trim away most of the thick "fat cap" on the top side.

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The New York Strip Steak is known by many names around the world. Internationally it is known as a club steak but here in a the greatest country in the world we call it a New York Strip Steak or sometimes (depending on where you live) a Kansas City Strip Steak.


Nov 28, · New York strip steak is a cut of beef which is known by a variety of other names, including shell steak, Kansas city steak, top loin steak, hotel cut steak, and ambassador steak. This cut of meat is particularly prized for its flavor and tenderness, and it tends to fetch a high price on the market. The New York Strip Steak is located in the beef s short loin section and is one of the most popular steaks at high end steakhouses. When attached to the bone, the strip steak is often called a Kansas City Strip. Find a diagram showing the location of the strip steak.
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Bone-in New York strip steak (aka club steak or shell steak). David McGlynn / Getty Images. If buying strip steaks from a butcher, the ones you want are from the rib end or the center of the strip loin. And it's easy to tell the difference by looking at the shape of the steak.

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Buying a whole strip loin is not only a great way to save money on expensive steaks, it also gives you more control over your final product. All you need is a sharp knife and some very basic butchering skills to get it done. Here's how to do it, step-by-step. DeBragga and Spitler was founded in the early s by men who knew more about quality meat than perhaps anyone in the country. Keeping in line with that original legacy as New York's Butcher, we’re the premier online butcher to buy the highest quality meats online.

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Apr 13, · Butchering A New York Strip Loin. 2 years ago 18 views. Big Blend Magazines. Follow. Chef Bodhi Werber from Diane's Restaurant and Parlor in Silver City, NM shows how to butcher a New York Strip Loin, make it into beautiful stakes and grill them. You can get the recipe in the Eat, Drink & Be Merry recipe section at http. What it tastes like: The strip section tastes like strip, and the tenderloin tastes like, well, tenderloin. The best way to cook it: Grilling, broiling. Because of the irregularly shaped bone, pan-searing is extremely difficult with a T-bone.

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Watch video · Chef Bodhi Werber from Diane's Restaurant and Parlor in Silver City, NM shows how to butcher a New York Strip Loin, make it into beautiful stakes and grill. Joe’s Reserve Whole New York Strip Loin 13lbs to 16lbs pre-trim, 20% lost to unusable trim or fat cap, yields 10 to 12 one and one quarter inch New York Strip Steaks, up to 15ea 12oz New York Strip .
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