What is the difference of New York and T-Bone steaks?

Answer 1

Both the Delmonico and the Rib-eye is the same cut of meat except the rib-eye is thicker, usually 7/8 to 1 inch thick, usually served at the evening (supper) meal. The Delmonico would be 1/2 to 3/4 inch thick an served for a lighter (lunch) meal.

Answer 2

T-bone steak has a bone the shape of a T in the meat. New York steak is a slab of meat with out the bone, cut from the short loin.

* Tbone Steak has the Ny strip and the tenderloin (sometimes called filet mignon) together , NY Steak is just that.

Answer 3

In general the rib eye steak is usually a little more expensive than a NY strip steak. This is because it is more fatty which makes it more tender than the NY strip. The rib eye comes from the rib area while the NY strip comes from the loin.

Answer 4

Butcher Shop 101:In real estate they say that everything is location. For a stesk location is also very Importaqnt. If you can, picture a steer facing with its head to your left the first cuts of beef behind the ears and neck is called the chuck. Butcher cuts include stew meat, blade roast, cross rib roast and pot roast. This area ends behind the shoulder which is straight up from the hoof on the ground and the highest point on the animal's backbone.

The next section is called the rib, from which you can prepare a:

• Standing Rib Roast
• Rib Steak or a
• Ribeye or Delmonico steak.
• The bottom provides short ribs and skirt for stew.

The next section is termed the Short Loin which produces:

• Club Steak
• T-Bone and the
• Porterhouse Steak. Depending on market and demand the tenderloin can be removed from these steaks prior to cutting to produce the New York Steak which is only a T-Bone without the attached tenderloin. The Tenderloin provides you with the filet steak.

The next section is sirloin until you hit the tail.

The Kansas City or New York strip steak is a T-Bone or Porterhouse without a bone and without the attached Tenderloin. In terms of tenderness the filet ranks as the best cut, Number two is the Ribeye and then the T-Bone or Porterhouse. In any case it is the USDA grade that ensures tenderness. Anything less then Choice is a probable dissapointment.

Some argue the merits between a Delmonico, a filet and a good Porterhouse. You will pay much more for USDA Prime aged meat but for special occasions it is really special.

The color of a steer's hide will not make it more or less flavorful or tender. Avoid paying a premium for Certified Angus, Certified Hereford or Certified Anything. Flavor is related to the fat content within the muscle tissue which determines the USDA grade. Fat is introduced by demand feeding of grain. Flavor is enhanced by aging. A good cook can make a good steak better. A good chef can make a great steak a Masterpiece.

Aged range fed livestock will taste better than non aged.

Grain fed beef will be carrying more fat and will grade higher than range fed, etc.

Cure the question by asking your butcher (probably not at a chain grocery but a meat market) or save up your change and go to Mortons.

Answer 5

A T-Bone has the Tenderloin and its connecting bone attached (that bone is what creates the 'T' in the T-Bone. A New York of Kansas City Strip Steak does not have the tenderloin attached creating a more uniform but less expensive and less tender cut of meat.

The flavor and tenderness of a cut of beef is determined by the amount of fat called marbling within the muscle (and not the amount of shell fat around the muscle) and the amount of time that the piece of meat has been aged before it is cut into serving size portions. USDA grading of at least Choice is essential to get a decent steak. Prime is the better grade but it is expensive because of the amount of time the animal must be kept in the feedlot prior to slaughter on a high protein diet.

Contrary to the advertising the breed of the animal provides no assurance as to grade, flavor or tenderness. It is a marketing gimmick and nothing else.

Answer 6

A New York Strip Steak is a T-Bone steak with the tenderloin and its attached bone both removed. A tenderloin steak is the best cut of beef available and the tenderloin is removed as a complete muscle and then cut into individual servings of a uniform thickness. Because this muscle is tapered the thinner part becomes the Petite Fillet or medallions of tenderloin and the larger portion becomes the Tenderloin Steak or Fillet Mignon. It requires an adept butcher to make this series of cuts and produce a uniform weight without creating a high percentage of waste on this, the most expensive of the beef servings.

Tenderness and flavor however is not fully produced by the designation of the cut but by the USDA Grade assigned coupled with the length of time the carcass was aged. Aging is more of an art than a science. At a Meat Market, the Butcher will know and the product will be priced accordingly. At a Grocery Store Meat Counter the expertise is not always available.

Hints: The breed of an animal does not guarantee either tenderness or quality and flavor. Only a premium price. Avoid buying such things as Certified Angus. Your money is going into an inedible product like hide and hair which is best used for Motorcycle jackets and upholstery padding. Range Fed means exactly that. The animal was raised on low protein grass instead of in a feedlot on a high protein diet of corn which produces the interior muscle fat called marbling which is the primary catalyst for tenderness and flavor production.

Answer 7

Sirloin is cut from the bottom of the ribs and Ribeye is taken from the middle.

Answer 8

about $3.00 a pound (same cut)