Dry-Aged Beef Steak Series
Strip Steak
( New York strip, T-Bone, Kansas City steak, Strip loin steak, club steak)
Following the rib section, the loin section is a continuation of the dorsi muscles that follow the back of the cow. These muscles taper and change, eventually crossing into the to sirloin. On the other side of the bones rests the beef tenderloin, which has been removed on this steak section.
The strip section is a popular choice because it tends to be leaner than the subsequent ribeye section and has fewer bands of fat. It gets its name from the strip of fat that is typically left on the side of the muscle.They make for great boneless steaks, smaller than a ribeye and easier to cook multiple of in one cast-iron pan.
When the steak is cross-cut every strip section reveals a unique pattern of muscle and fat that creates beautiful surfaces for photographing. The recognizable T-shaped bone hugs the meat close, and the thick later of tallow protects the other side until cut to order. As the freshly cut face is exposed to oxygen to becomes a bright red.
Up close, macro shots present closer views and textures of the strip steak from different angles.The waxy opaque-ness contrasts with the translucence of the connective tissue and gem-like muscle strands. The dry-aged beef is an active site for fungi and good mold, which can be seen on the exterior side of the bones. It is interesting to see the vitality and life found even in the dead and decaying.
References: Danforth, Adam. Butchering Beef. North Adams, MA: Storey Publishing, 2014. p 268.