Strip
The Strip is a tender cut of meat from the Short Loin section of the cow. Once the Tenderloin is removed, you are left with the Bone-In Strip Loin. This single muscle does not have much connective tissue, but it does have a nice amount of marbling, giving it great flavor and tenderness. You might hear this popular cut referred to as a New York or Kansas City Strip.
Our Signature Cuts
- Center Cut
- Center Cut Cross Over
- Cross Over
- Vein
- Long Island
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