Club steak
The club steak (also strip steak) is a steak of striploin (short loin) and section of the hindquarter between the rib and the hip of beef .
It is cut from the longissimus and, although not quite as tender as the beef fillet cut from the psoas major , is considered tender meat .
other names
In the United States , according to the National Cattlemen's Beef Association , the club steak is also marketed under the names Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Kansas City Steak, New York Steak, Top Loin, and Veiny Steak .
In all English-speaking countries such as Great Britain , Ireland , New Zealand and Australia , the club steak is associated with the T-bone steak and porterhouse steak and sirloin steak .
This is due to the fact that if the meat from the longissimus is still connected to the bone fillet, the transitions to the T-bone steak and porterhouse steak are fluid. The difference is that the porterhouse and T-bone steak have a larger portion of fillet cut than the club steak, which is also sold boneless. The club steak in English-speaking countries is called a shell steak if it does not contain any fillet.
See also
Individual evidence
- ↑ Sharon Herbst: Kansas City Strip Steak . In: Epicurious . Barron's Educational Services. Retrieved November 28, 2011.
- ↑ Understanding the Cuts . In: farmfreshbeef.org . Archived from the original on March 3, 2015. Info: The archive link was automatically inserted and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. Retrieved October 30, 2014.
- ↑ Beef Cuts Chart . In: australian-beef.com . Meat & Livestock Australia, Ltd .. Retrieved November 13, 2016.
- ↑ Australian RFP Cut Code Reference 2016 Edition . In: ausmeat.com.au . Aus-Meat, Ltd .. Retrieved November 13, 2016.
- ↑ Serious Eats: Four Expensive Steak Cuts to Know .
