[quote]InCorporeSano wrote:
BarneyFife wrote:
Are “new york” strips the same thing as
Kansas City strips?
Yes. And they can be very tasty, last weekend I had a delicious NY strip au poivre.[/quote]
They are the same, but you can get them in varying thicknesses. Also go for the Top Sirloin if you want a more tender piece. Sirloin (NY Strip, KC Strip, Top Loin) are usually more flavorful, but tend to be a little less tender than some other cuts.
[quote]BarneyFife wrote:
Are “new york” strips the same thing as
Kansas City strips?
If so, they suck. They are just too thin, and are not tender at all.[/quote]
They taste better when they are called NY Strips.
[quote]Zap Branigan wrote:
BarneyFife wrote:
Are “new york” strips the same thing as
Kansas City strips?
If so, they suck. They are just too thin, and are not tender at all.
They taste better when they are called NY Strips.[/quote]
Because New York is famous for all things beef related, and was one of the first states to have a railhead to transfer cattle, at Abilene, New York, I beleive?
Just playing with you zap.
[quote]BarneyFife wrote:
Zap Branigan wrote:
BarneyFife wrote:
Are “new york” strips the same thing as
Kansas City strips?
If so, they suck. They are just too thin, and are not tender at all.
They taste better when they are called NY Strips.
Because New York is famous for all things beef related, and was one of the first states to have a railhead to transfer cattle, at Abilene, New York, I beleive?
Just playing with you zap.[/quote]
I grew up in upstate NY. Lots of cows but mostly for dairy.
[quote]BarneyFife wrote:
Because New York is famous for all things beef related, and was one of the first states to have a railhead to transfer cattle, at Abilene, New York, I beleive?
Just playing with you zap.[/quote]
I thought it was spelled Albany (just kidding).
CUBE STEAK
Not the most delicious of the steaks, but the amount of (still pretty tasty) cube steak you get for the price of a top sirloin can’t be beat.
I’m a sirloin man myself, never really enjoyed fillet steak. Found it more expensive and less flavorsome.
Does anybody have different preferences about different types of cow? I like Irish Angus and have heard very good things about Colby.
[quote]Modi wrote:
They are the same, but you can get them in varying thicknesses. Also go for the Top Sirloin if you want a more tender piece. Sirloin (NY Strip, KC Strip, Top Loin) are usually more flavorful, but tend to be a little less tender than some other cuts.[/quote]
Please clarify something for me:
Does Sirloin (NY Strip, KC Strip, Top Loin) = NY STEAK?
Does STRIPLOIN = Sirloin (NY Strip, KC Strip, Top Loin)? I see the term STRIPLOIN being used at the supermarket.
thanks
this should answer all questions about cuts:
if you have freezer space, consider buying some grass fed in bulk, you will save lots of cash monies and have beef the way nature intended.
[quote]hit the gym wrote:
Modi wrote:
They are the same, but you can get them in varying thicknesses. Also go for the Top Sirloin if you want a more tender piece. Sirloin (NY Strip, KC Strip, Top Loin) are usually more flavorful, but tend to be a little less tender than some other cuts.
Please clarify something for me:
Does Sirloin (NY Strip, KC Strip, Top Loin) = NY STEAK?
Does STRIPLOIN = Sirloin (NY Strip, KC Strip, Top Loin)? I see the term STRIPLOIN being used at the supermarket.
thanks[/quote]
[quote]C Dizzle wrote:
I’m a sirloin man myself, never really enjoyed fillet steak. Found it more expensive and less flavorsome.
Does anybody have different preferences about different types of cow? I like Irish Angus and have heard very good things about Colby.
[/quote]
Are you talking about Kobe steak from Japan? If so, this is supposed to be the King of steaks.
From Wikipedia:
"Kobe beef refers to beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyogo Prefecture, Japan. Kobe is the capital of Hyogo Prefecture. Wagyu (“Japanese Cattle”) are renowned for flavor, tenderness, and fatty well-marbled texture, qualities enhanced by the traditional (and well guarded) methods of raising Kobe beef. Tajima-ushi cattle reportedly receive regular massages with Japanese rice wine and are fed hops.
Japan claims Kobe beef as a geographical indication- it may only be called that if raised and slaughtered in Hyogo Prefecture, Japan. Outside of Japan, the meat is usually sold as “Kobe style beef” or “Wagyu”."
rib eye rubbed with lowry’s seasoned salt and grilled medium rare.
[quote]Modi wrote:
BarneyFife wrote:
Because New York is famous for all things beef related, and was one of the first states to have a railhead to transfer cattle, at Abilene, New York, I beleive?
Just playing with you zap.
I thought it was spelled Albany (just kidding).[/quote]
The best kinda steak is a ubber good steak that you got yourself from hunting.
[quote]InCorporeSano wrote:
BarneyFife wrote:
Are “new york” strips the same thing as
Kansas City strips?
Yes. And they can be very tasty, last weekend I had a delicious NY strip au poivre.[/quote]
au poivre = with pepper.
Grilled New York steaks. Yum.
I recently started buying a cut called a Flat Iron Steak.
Very tender but priced like a sirlion.
Here’s what wikipedia has to say about it:
“second most tender behind tenderion”