- 8 years ago
- Wedding: August 2012
I don’t think I would ever have the word butt on a food menu, even if it was called that.
I got a reply from my caterer last week, but haven’t had a chance to post an update yet. My caterer replied:
“It was completely my error – My intention was to give you the higher quality cut of beef and I must have misunderstood the chef when I typed it on the FEO. What you tasted at the tasting and what he has already purchased for your wedding is a 10oz NY Center Cut Sirloin Steak.”
This leaves me with a new question: Is “NY Center Cut Sirloin Steak” the same as “NY Strip Steak”?
PS: It would be unfair if I didn’t add that the reception went spectacularly (even the torrential rain stopped just before the wedding service ended, the sun came out for the receiving line and pictures, and the rain didn’t start again until late in the evening). Aside from the debate about steaks, everything else from the caterer was absolutely phenominal and I wouldn’t hesitate to recommend this caterer to anyone having a wedding in Rhode Island. Because of how pleased I am with their service, my motivation to fight them about the cut of steak is dramatically reduced, and my interest in this topic is more academic curiosity at this point.
NY Center Cut Sirloin Steak is the same thing as a NY Strip Steak, or if you really want to be technical it is a tiny step up, as it’s specifically being cut from the center of the larger cut of meat (if it is not called a center cut then it can be cut from the outer edges of the larger section of meat). The animal is divided into “primal” cuts which are basically large sections which will be broken down into individual steaks, and the closer to the center of the primal cut you get, generally the nicer the steak is. Better shape, more even fat cap, less vein, etc.
Generally speaking, the NY cut is going to come from the center of the primal cut, so calling it a center cut steak is a bit redundant (or just plain marketing– you see this on restaurant menus a lot when they want the offerings to sound really nice) but if they asked their purveyor specifically for center cut steaks, then by doing so, they ensured that no one gets an oddly-shaped end bit. That does help the kitchen because identically shaped steaks cook at identical rates but an oddly shaped one might end up needing a shorter or a longer cooking time.
Strip loin and NY Strip and NY Steak are basically just different names for the same cut of meat. You might also hear it called a Kansas City steak.
I am a butcher for a living and they are definitely not the same thing. There is a pretty significat difference between a top sirloin and a strip steak. There is a defference in both quality and price, and I mean a BIG price difference. Sirloin litterally costs about half of what a strip does. The major difference is in where the muscles themselves come from on the cow which leads to different tenderness. The sirloin is extremely lean, nearly no fat content which is great and all but it doesn’t make for a very tender or good steak unless marinated and prepared properly, and if you have anyone who likes their steak well done then they will be awfully sad with sirloin, it is not meant to be cooked that well and being so lean it takes out all of the moisture and ends up more like a chewy piece of beef jerkey. Strips have a higher fat content and more importantly the fat is marbled very well, meaning it does a better job of keeping the steak moist during the cooking process and makes for a much more tender end result. And yes the sirlion and the strip come out of the same quarter of the cow but not the same section. There is a difference between the top butt section and the short loin section(where a strip, tbone, porterhouse come from.) I hope this was helpful if you have any questions feel free to ask, after all it is how I make my living.
I decided to open a new thread to discuss the caterer’s reply, to avoid confusion, and so people don’t have to read through this post to find my new question at the end.
New discussion is here:
The topic ‘"Grilled New York Strip" vs. "Grilled Top Butt Sirloin"’ is closed to new replies.