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New York strip comes from the short loin of the beef, located along the upper middle of the cow’s back between the rib and the sirloin; it’s a muscle that does relatively little work, which yields a firm texture with a fine-grained grain and a well-marbled exterior. The flavor is robust and beef-forward with a pleasant balance of tenderness and chew; it develops a caramelized crust when seared while maintaining juicy, beefy interior notes, making it a favorite for steak lovers who want both flavor and structure.
New York strip comes from the short loin of the beef, located along the upper middle of the cow’s back between the rib and the sirloin; it’s a muscle that does relatively little work, which yields a firm texture with a fine-grained grain and a well-marbled exterior. The flavor is robust and beef-forward with a pleasant balance of tenderness and chew; it develops a caramelized crust when seared while maintaining juicy, beefy interior notes, making it a favorite for steak lovers who want both flavor and structure.