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 KC and New York Strip???

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leethebard

  • Total Posts: 5652
  • Joined: 8/16/2007
  • Location: brick, NJ
KC and New York Strip??? Sun, 01/20/08 10:53 AM (permalink)
I'm sure this has been covered here someplace...but is there a difference between a Kansas City Strip and a New York Strip? When I was in KC had a few...and they sure were something special. Here in Jersey I always order a New York strip,,,and sometimes I get lucky and get a great one...wish I could do a side by side comparison.
leethebatd
 
#1
    MiamiDon

    RE: KC and New York Strip??? Sun, 01/20/08 11:39 AM (permalink)
    Top loin steak = strip steak = New York steak = New York sirloin steak = Kansas City steak = contrefilet = strip loin steak = New York strip steak = Kansas City strip steak = hotel steak = hotel cut strip steak = ambassador steak = club sirloin steak = strip sirloin steak

    Think of these as Porterhouse or T-bone steaks that have been stripped of the choice tenderloin portion. A boneless top loin steak is called a shell steak, and a very thick shell steak is sometimes called a shell roast.

    The NAMP (North American Meat Processors) guide recommends:

    Beef, Loin, Strip Loin Steak (boneless/bone-in)(center-cut)
     
    #2
      southjerseymichigan

      • Total Posts: 27
      • Joined: 7/30/2009
      • Location: plymouth, MI
      RE: KC and New York Strip??? Fri, 08/21/09 1:46 PM (permalink)
      A local butcher in K.C. told me that K.C. Strip is also a smaller portion than the N.Y. Strip
       
      as far as portion size goes, the biggest N.Y. Strip that I had was 24 oz and I believe it was at the late and lamented Jama's on Sunny ISles Blvd. in northern Miami, exact community not known.  It was on one of those islands in Biscayne Bay connected by a causeway. Come to think of it, I believe the community is also called Sunny Isles.
       
      I've had 16 oz N.Y. Strip at the Airport Inn in Waterford Twp. (M-59 w. of Pontiac) and some other places that have slipped from meory.
       
      #3
        Michael Hoffman

        • Total Posts: 14192
        • Joined: 7/1/2000
        • Location: Gahanna, OH
        RE: KC and New York Strip??? Fri, 08/21/09 1:58 PM (permalink)
        It's the same cut. No difference at all. Some are big, some are small.
         
        #4
          1bbqboy

          • Total Posts: 3979
          • Joined: 11/20/2000
          • Location: Rogue Valley
          RE: KC and New York Strip??? Fri, 08/21/09 3:18 PM (permalink)
          http://www.time.com/time/magazine/article/0,9171,988770,00.html
          I have never stopped bragging about my old Missouri hometown, but there have always been boosters in Kansas City who thought I bragged about the wrong things--barbecue and the cow on the top of the American Hereford Association headquarters, for instance, instead of Continental restaurants and similarly sophisticated cultural attractions. I liked the motto Kansas City had when I was a boy: "The Heart of America." The boosters liked the motto "More Boulevards Than Paris, More Fountains Than Rome."





          In the 1970s some of the boosters hired a New York City public relations firm to persuade people that Kansas City was not a cow town. They said I should quit harping on that American Hereford Association cow and that, contrary to what I kept claiming, its heart and liver do not light up at night.
          Eventually they abandoned the campaign, but I suspect that they continued to avert their eyes when they passed the American Hereford Association building. Nobody thought the campaign had done any lasting damage; it's not easy, after all, to hurt the feelings of a cow. Then last week I read in the Wall Street Journal that the boneless sirloin known for decades as the Kansas City strip, a cut of meat invented in the Heart of America, is now on most steak-house menus as the New York strip--although in Kansas City outraged customers forced Ruth's Chris Steak House to correct the misnomer. In other words, once Kansas City had become accustomed to avoiding the subject of beef, New York snatched our steak.
          Ironically, the news came just as I thought I'd reached a detente with the boosters on the subject of meat. Several years ago, I suggested dismantling one of the fountains and using the material to erect a monument to Henry Perry, who brought barbecue to Kansas City. Since I had just suggested that the airport, which they called Kansas City International, be named after Arthur Bryant, perhaps the most distinguished of Perry's spiritual descendants, and that a major Missouri River bridge be named for Chicken Betty Lucas, the legendary pan-fryer, some people thought my suggestion about the fountain was the last straw.
          But last winter I went to the Chamber of Commerce banquet and explained that I had been misunderstood. It all depended on how many fountains there were, I said. I didn't want to dismantle a fountain if we had only one more fountain than Rome. I didn't want to lose the edge. I didn't want to arrive in Rome some day and find a sign saying, "Piu fontane di Kansas City."
          Then came the bombshell from the Journal. One quote was particularly galling: a spokesman for the parent company of one steak-house chain--a company based in Wichita--said that his company's restaurants call a Kansas City strip a New York strip because "it's a more cosmopolitan name." Condescended to by someone from Wichita! That's what comes from turning against your own cattle. As we used to say in Kansas City--this was before they asked us to cut down on agricultural images--sooner or later the chickens all come home to roost.
           
          #5
            mayor al

            • Total Posts: 13821
            • Joined: 8/20/2002
            • Location: Louisville area, Southern Indiana
            • Roadfood Insider
            RE: KC and New York Strip??? Fri, 08/21/09 5:45 PM (permalink)
            My simplistic definition of the two location-named- cuts (yes, they are ONE cut- to start with)

               The NY version was the strip side of a Porterhouse/T-bone steak, with the vertical bone from the T-bone still attached to the steak. I have also heard this called a 'Bone-in NY Strip Steak".

            The KC version has that bone removed and in some cases the fatty 'narrow-end' of the strip removed as well. Obviously this has been called the "Boneless Strip Steak" as well. 

            I have no great original source for these definitions other than hand-me-down use within my family over the years.

            My local market ,once again, has Porterhouse on sale for $4.99 a lb this week. Tomorrow I will pick up 15 steaks, cut an inch-and-a-half thick. We really prefer the combination of flavor and texture we get with the Porterhouses!! (and the dogs love the massive T-Bones!
             
            #6
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