The strip is cut from the short loin, from a muscle that does little work, like the filet.
This New York Strip has a particularly beefy midwestern flavor and a good amount of marbling. This meat is a bit more rudimentary and the cut is sometimes contrary to offerings which are perfectly cut. However, it packs a punch of flavor.
The NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures.
Average size is 8 ounces. Please note that actual weights can vary by about 10%.
