CommonShort loin
NY strip
Also striploin, top loin, Kansas City strip, contre-filet
The other half of a T-bone. Tight grain, a fat strip along one edge, less marbling than ribeye, more chew in a good way.
- Per animal
- 2 strip loins · about 20–28 steaks at 1 inch
- Per half-cow
- 10–14 strips — or T-bones instead, not in addition
- How to cook it
- Two-zone grill or reverse-sear. Salt early. Pull 128–132°F.
- Rarity
- A steakhouse standard. Always there if the loin is not cut into T-bones.
- What to buy
- 1½ inch, a real fat strip on the edge. Kansas City if you want the bone.
- Money
- Steakhouse standard. You get more of these on a half-cow than ribeyes.
- Trim
- Leave the fat strip. It bastes.
- Leftovers
- Sandwiches.
~3% of hanging weight as boneless strip.
How many
Buy 4 lb · ~3.2 lb to the table · 6 plates at 8 oz
How to cut
Serve whole.
5 cooks in the library for ny strip.
The whole animal
Every retail cut we track, how many you generally get, and how often it actually shows up in a case. Tap a line to pin it on the chart.
Cook through a half-cow — the order that keeps scarce cuts from becoming grind.
Chuck
26%
Rib
9%
Short loin
8%
Sirloin
9%
Round
22%
Brisket
5%
Plate
6%
Flank
3%
Shank
4%
half-cow counts are typical, not a promise from the plant.
