Types of Short Loin Steak
Sirloin Strip Steak Boneless
Sometimes called a New York Strip or Boneless Shell Steak – The Perfect Balance of Exterior Fat and Internal Marbling makes this Satifiying to All Steak Lovers.
Optimum Wet Aging 28-35 Days
Filet of Tenderloin
The Leanest of All Steaks Yet Enough Internal Marbling for Great Flavor and Tenderness. This Cut is the Most Tender of All the Cuts.
Optimum Wet Aging 21-28 Days
B/I Tenderloin Filet
A Favorite of All Steak Lovers. This Filet is Surrounded by Bone and External Fat Which Enhances the Buttery Flavor and Delicate Texture
Optimum Wet Aging 28-35 Days
Manhattan Strip Steak Boneless
Also known as the Filet of Strip Loin. Cut out of the Center of the Loin, Extra Thick, Shaped like a Filet and Offered in a smaller portion.. Robust in flavor from the Interal Marbling and yet Lean of Exterior Trim
Optimum Wet Aging 28-35 Days
B/I Strip Steak
Also Known as the Kansas City or Shell Steak. This Cut Surrounded by the External Fat and Bones of the Shortloin is Full of Intense Flavor. This is a Favorite amongst the Serious Meat Eaters.
Optimum Wet Age 28-35 Days
Porterhouse Steak
This Steak is Considered the Best of Both Worlds. Includes the Largest Size of the Tenderloin and the most Marbled of the Strip Loin, All on the Bone. Full of Flavor and Juiciness.
Optimum Wet Aging 28-35 Days
T-Bone Steak
This Steak has the same Great Offerings as the Porterhouse. The Robust Flavor of the Strip Loin and the Tenderness of the Tenderloin. The Diameter of the Filet is Smaller.
Optimum Wet Aging 28-35 Days
Thanks to Linz for help in creating these informational pages on Steak.
<%# end% >