26-04-2021, 10:48 AM
2
Re: F.A.O. Bakerman
New York strip steak is a cut of beef which is known by a variety of other names, including shell steak, Kansas city steak, top loin steak, hotel cut steak, and ambassador steak. This cut of meat is particularly prized for its flavour and tenderness, and it tends to fetch a high price on the market. Many butchers carry New York strip steak, and it is a common offering on restaurant menus. Many people like this cut of meat rare (not me), showcasing the delicate flavour and naturally tender texture. Have you tried Wagyu (Chinese Cow) Beef by any chance? That to me has to be the best meat ever and then some :thumbup:26-04-2021, 11:10 AM
3
Re: F.A.O. Bakerman
Originally Posted by LongDriver
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New York strip steak is a cut of beef which is known by a variety of other names, including shell steak, Kansas city steak, top loin steak, hotel cut steak, and ambassador steak. This cut of meat is particularly prized for its flavour and tenderness, and it tends to fetch a high price on the market. Many butchers carry New York strip steak, and it is a common offering on restaurant menus. Many people like this cut of meat rare (not me), showcasing the delicate flavour and naturally tender texture.
27-04-2021, 11:58 PM
6
Re: F.A.O. Bakerman
Originally Posted by Silver Tabby
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First - let me apologize for calling you 'dongles' when you are nothing like that rascally reprobate!Second - thank you for the information. I have never thought of Japan as a beef producing country.
As said above, a New York strip steak is merely the name of a cut of beef. Almost always it is char-broiled, but could be braised if you desire to make a dish that uses slices/chunks of beef.
Japan may not be much of a beef producing nation but it does produce the absolute finest beef in the world. The beeves are fed beer mash and are hand massaged daily. That is called Kobe beef. If I remember correctly, I saw it for sale in Hong Kong at a high end butcher shop and it was for sale at $120 USD/ 1/2 kilo.
The N.Y. strip comes from the end of the short loin.
Notice the marbling in the raw steak. That is were the flavor comes from. TIP: personally, when I broil a steak I rarely trim the fat before broiling it. Let the guest cut away the fat at the table.
YUMMY
28-04-2021, 12:04 AM
7
Re: F.A.O. Bakerman
Originally Posted by LongDriver
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New York strip steak is a cut of beef which is known by a variety of other names, including shell steak, Kansas city steak, top loin steak, hotel cut steak, and ambassador steak. This cut of meat is particularly prized for its flavour and tenderness, and it tends to fetch a high price on the market. Many butchers carry New York strip steak, and it is a common offering on restaurant menus. Many people like this cut of meat rare (not me), showcasing the delicate flavour and naturally tender texture. Have you tried Wagyu (Chinese Cow) Beef by any chance? That to me has to be the best meat ever and then some :thumbup:
28-04-2021, 05:51 AM
8
Re: F.A.O. Bakerman
Originally Posted by LongDriver
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Have you tried Wagyu (Chinese Cow) Beef by any chance? That to me has to be the best meat ever and then some :thumbup:
Maccas introduced a Wagyu burger - described as "too expensive and tasting like cardboard" but that's Maccas for you.
https://www.news.com.au/lifestyle/fo...6ea4ea0f6ebc9a
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