Striploin · Porterhouse steak (AUS) · Sirloin (UK) — from the Short Loin primal.
The strip is the steak-lover’s steak: firmer bite than a ribeye, cleaner chew than a filet, with a proper fat cap and big beefy flavor. It’s also the biggest naming trap in beef — Australians call it porterhouse, Brits call it sirloin, and none of those mean what they mean in the U.S.
What It's Called
United States: New York strip, Kansas City strip (bone-in), Strip steak, Shell steak
Pan-sear: The bistro standard — crust hard, rest well.
Dry-aged program: 28–45 days concentrates flavor beautifully.
Signature Dishes
Strip steak dinners, Steak au poivre, Steak frites, Steak salads
Whole striploins are the workhorse of in-house steak cutting — specify weight range, trim, and grade. Center-cut portions available cut to exact weight for plate consistency.