NY vs KC strip

[Wambly]

I was just watching the food network, story aobut steakhouses.
The difference between a NY strip and a KC strip came up. I had learned that a KC strip was bone on, while a NY was bone off.
The show stated the opposite...
Which is it?
(Anyone got a copy of "the meat buyers guide" they can check?

Any idea where the 2 names came from?
I could see a discussion going on 50 years from now about a cowboy ribeye vs a club steak ...

Hello!

The New York Strip and the Kansas City Strip steaks are also known as "shell steaks". When the tenderloin strip has been removed from the short loin, the remaining meat is known as a shell steak. Shell steaks are called by a variety of names, such as strip, New York strip and Kansas City strip. These steaks can be cut in any thickness you wish, usually from 1 to 2 1/2 inches. Removing the bone is optional. Chefs/butchers often remove the bone for their customers so the steak can be easily sliced on the diagonal.

[chefjohnpaul]

Are these staeks also known as "Club Steaks" and/or "Delmonico Steaks"? That was the impression I received from Jack Ubaldi's Meat Book.

[holydiver]

Delmonicos are also ribeyes they are different than N.Y. strips.

[Greg]

Oops! A double post

[This message has been edited by Greg (edited September 04, 2000).]

[Greg]

As far as I know, a delmonico is a rib-eye with the tail ( or most of it) removed.