what muscles should be present in a ny strip steak?
I was delivered some NY steaks, but they don't look like what I'm used to. Usually the NY seems to have one muscle, but these seem to have another muscle (highlighted in yellow). Would these still be considered NY? Any info is greatly appreciated. Thanks!
Best Answer
Yes, it is a NY strip. The "strip loin" is like two feet+ long and at least 3/4 of it is what you're used to seeing. The last four or so steaks include an additional muscle or two at the "top." You got those last few steaks. (SOURCE: I'm a butcher ;)
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Quick Answer about "what muscles should be present in a ny strip steak?"
Also known as strip steaks, you can count on finding them in just about any grocery store or butcher shop. New Yorks are made up of three muscles - the longissimus dorsi, the multifidus dorsi, and the gluteus medius (the main muscle of the sirloin). The later is only present on the sirloin end of the strip loin.What muscle is the New York Strip?
The New York Strip steak comes from the top part of the short loin behind the ribs \u2013 the longissimus muscle of the cow. This muscle is little worked, making the steak very tender.What muscle is strip steak?
The primary muscle in the strip loin is the longissimus dorsi, which also happens to be the main muscle in a rib-eye steak. It extends from the hip bone all the way up to the shoulder blade, and it's a very tender muscle.What is special about New York strip steak?
NY Strip's Bold Flavor & Medium Texture The New York strip has intense flavor, with bold, beefy notes. It's not the most tender steak \u2013 one of the reasons people love it is for its great bite and solid chew. The rich marbling inherent in this steak creates the robust flavor and a delicious eating experience.What is a bone in New York Strip called?
Also Known As: Ambassador Steak; Club Steak; Hotel Style Steak; Kansas City Strip Steak; New York Strip Steak; Shell Steak; Strip Steak; Top Loin Steak. Tender, lean and perfect for grilling.How To Cook The BEST New York Strip Steak | Step By Step | Cooking Is Easy
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Answer 2
Those don't look like New York strips to me - normally a New York strip is either one solid muscle, or has a diagonal muscle right at the corner, even if well-marbled:
I've never seen one with a clear divide across the middle like that; IMO, someone is substituting a cheaper cut (perhaps sirloin, as another poster suggested) and palming it off as New York strip.
Answer 3
It looks like the brisket I buy to cut into steaks. I buy the brisket for about $2.50/lb. The meat is tough, but I baste the heck out of it to make it chewable.
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