Talk:Strip steak

Strangely, I've seen KC strips here (in KC) that have no bone attached, I'm almost certain of it. I wonder if this is a change of marketing for NY strips locally (which you don't ever see, I don't think), or just a 'sometimes it does, sometimes it doesn't' thing that we need to encompass. Either way, we obviously need more than just my anecdotal opinion before we can say anything further about it... -- nae'blis 16:19, 4 August 2006 (UTC)

I believe this is largely a regional thing. Most of the strips I've seen west of the Mississippi were sold as KC strips, and the ones east were sold as NY strips. I too have seen many KC strips without the bone attached. If there is any difference I've noticed, it's that the KC strips tend to be cut a little thicker.

Both the boneless cut and the much rarer bone-in cut are pretty universally referred to as "New York steak" or "New York strip" here in California. Same thing in Nebraska, where I also spend a lot of time. --MCB 07:11, 10 October 2006 (UTC)

When I lived in Nebraska, a no-bone strip was a New York and a bone-in was a Kansas City strip. That's how Omaha Steaks sells them. 204.69.40.13 15:16, 18 December 2006 (UTC)

Ribs

I would expect the ribs of the animal would be mentioned on the page somewhere but it's missing. It's obvious to me that the NY Strip steak or roast comes from the area where the ribs are numbered 1-5, since the ribeye comes from ribs 6-12, and the 13th rib (approaching the shoulder) is chuck. But there's no mention of rib numbers on the page. It would be more clear to the reader if they were mentioned. Mark The Droner (talk) 13:55, 13 February 2017 (UTC)

"Kansas City strip" name

I think it's probably below de minimis for footnotes, but for reference purposes see:

• Food dictionary at Epicurious.com, citing The New Food Lover's Companion
• Food Network Encyclopedia, also citing The New Food Lover's Companion
• Foodreference.com Food Facts & Trivia
• Kansas City Steak Company
• Top Cut Gournet Steaks on Amazon.com
• VisitKC.com Official Travel Source

British

This is a Sirloin steak not a porterhouse steak in Britain, a porterhouse steak resembles a T bone but is not a T Bone. —Preceding unsigned comment added by Riveira2 (talk • contribs) 19:07, 20 July 2008 (UTC)

Sorry, but this statement isn't accurate. It's in the US that a Porterhouse steak is the same as a T-bone, except cut farther back and therefore containing a larger portion of tenderloin. But a traditional UK Porterhouse is in fact a strip steak, with no bone (and, obviously, containing no tenderloin). The traditional UK sense of Porterhouse is also used in Australia and New Zealand. Dcollard (talk) 07:10, 21 July 2008 (UTC)

Dcollard is quite correct, and I'm sure that if we look we can find a citation to that effect. And sirloin steaks come from a different primal; this comes from the strip loin. --MCB (talk) 18:35, 21 July 2008 (UTC)

The primal cuts are different between the UK and the US, and are very confusing for anyone trying to distinguish between the two. But what is called a strip steak in the US is called a sirloin steak in the UK. (And some day I'm going to try to find the equivalent in the Argentine system!) Dcollard (talk) 00:23, 23 July 2008 (UTC)