Strip Steak
A New York Strip steak (also known as shell steak, Kansas City Strip, etc.) is the same cut of meat (short loin) that is the larger, top part of a T-Bone steak. The big difference, of course, is the "strip" is boneless.
boneless beef top sirloin
Kansas City Steak Company was created in 1932.
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whole wheat biscuits, Chicken fried steak, Leavenworh Corn bread sticks. Kansas is known for their native sunflowers and wheat.
1. Beef chuck arm pot roast 2. Beef chuck arm steak 3. Beef chuck shoulder pot roast boneless 4. Beef chuck shoulder steak boneless 5. Beef chuck cross rib pot roast 6. Beef check cross short ribs 7. Beef chuck flanken-style ribs 8. Beef for stew 9. Beef chuck blade roast 10. Beef chuck blade steak 11. Beef chuck 7-bone pot roast 12. Beef Chuck 7-bone steak 13. Beef chuck top blade pot roast 14. beef chuck under blade pot roast 15. Beef chuck under blade steak 16. Beef chuck under blade pot roast boneless 17. Beef chuck under blade steak boneless 18. Beef chuck mock tender 19. Beef chuck top blade roast boneless 20. Beef chuck top blade steaks boneless 21. Beef chuck eye roast boneless 22. Beef chuck eye steak boneless 23. Beef shank cross cuts 24. Beef brisket point half boneless 25. Beef brisket flat half boneless 26. Beef plate skirt steak boneless 27. Beef plate skirt rolls boneless 28. Beef flank steak 29. Beef flank steak rolls 30. Beef rib roast large end
No sir. No sir.
New York steak is from the loin of beef. On Porterhouse and T-bone steaks, it is the larger piece of meat (the smaller piece being the tenderloin). It is sold both bone-in and boneless. New York steak is also known as shell steak or strip steak, depending on what part of the US you live in. It is considered a premium cut of beef, and is suitable for cooking quickly over high heat.
i have not the foggiest idea sir.
The lean portion of steak is muscle, but there is also fat and connective tissue. They are all types of "tissue", which is a more generic term.
Steak
Cuts of meat and their names can vary from region to region, and the shell steak is a prime example. It can be either a boneless club steak or a New York steak. Both come from the short loin of the beef, and therefore are tender, and both are flavorful. Neither is a low-grade steak, however. They should be grilled, broiled, or pan fried.