NY vs KC strip

KC is bone-in, NY is boneless. Food Network was wrong. My understanding is that it was named a KC strip when it was originally served, bone-in, in KC steakhouses. NY chefs took the strip off the bone to please their more finicky patrons and called it a NY. Leaving the bone on during grilling adds flavor. Always ask for a KC strip!

Hi, I'm from Kansas City. I cannot vouch for a NY Strip, but a KC strip does NOT have a bone attached to it.

Quote:

Originally Posted by Patrick Roberts 

Hi, I'm from Kansas City. I cannot vouch for a NY Strip, but a KC strip does NOT have a bone attached to it.

Me too and KC Strip has NO Bone... The real difference is nothing... A chef at a top restaurant in NY decided he could not call his favorite cut of meat after a cow town that was riddled with filthy stockyards so he renamed the cut NY Strip.

Delmonico's are rib eyes. Strips can be cut with or without bone in. .. In Kansas its a NY strip and in NY its a Kansas strip  Both are the exact same thing. It  has no meanings re bones or quality . Most of our beef comes from Mid West sources anyway. Although beware a lot is now being imported.

Well as far as steaks go which I have cooked Thousands... KC's and NY'S refer to the cut of beef being the strip... and how much fat has been removed... the amount of fat being removed is the actual difference between a KC Cut Strip and a NY Cut strip... same damn steak yet one has more fat than the other..

Ribeyes.... A Cowboy steak is a Ribeye with the BONE STILL Attached... A ribeye is a ribeye.. cut right off the loin with part of the fat cap still in-tact along with the lip... The Del Monico refers to the center cut of the ribloin, which means the lip and fat are removed...

This is how it is in my area... My biggest point is that KC's and NY's here have to do with the amount of fat left on the strip... KC's are trimmed more here NY's are not and it has nothing to do with the steak being bone-in or not... Maybe if you called it a Cowboy KC/NY Strip Steak perhaps? lol I just know anytime ive heard a steak referred to as cowboy it was bone-in but what do I know im just a chef..

IMO a Delmonico comes from just one end of the rib loin.

Down here in Florida I have heard it as Cowboy , Longhorn  with bone in  . In fact there is one place down here that serves a 24 ounce cowboy, and if you finish it they give you a medal to wear.

A cowboy steak, aka "tomahawk" is a particular trim of bone in rib steak.  It (or they, if you prefer) is/are cut "chop" style, almost but not always "full bone width" (which makes them very thick), with the bone extending well beyond the meat; the end of the bone is frenched.

Many meat terms are legitimate but regional.  That is they have different accepted meanings in different parts of the country or perhaps have an accepted meaning only in one.  Many meat terms are fanciful and have only whatever meaning the seller gives them.  "Delmonico" is a bit of both.  In one sense it refers to the particular cut of steak served at Delmonico's in New York City in the Gilded Age.  In another, "Delmonico" is a Gilded Age term for quality.  Delmonico steaks can be "strip" or rib, depending.

What really sets the standard for naming are the national IMSA codes.  However, since you're not going to order your steak in a restaurant by its IMSA number, it's of limited utility for most non-professional CT readers.  Still, the more you know about the codes, the more you know about cutting in general.   

Two good online resources for meat wisdom are "Ask The Meatman," and if you're already starting with some background, "Bovine Myology."  Good but not comprehensive in the sense that they don't cover all of the regional and idiosyncratic names. 

The best rule of thumb:  If you don't know, ask.

BDL