With the amount of discussion about steaks that has taken place here, I would not be surprised if this subject has been broached previously. If I understand correctly, the loin that provides strip steaks abuts the ribs on one end and the tenderloin on the other. At some point in this loin, there is a very dense grizzle that permeates a sizable portion of the indidual steaks when cut. It is my experience that this grizzle is like chewing on a rubber band. At times, it has rendered about a third of the steak as inedible. It’s usually not a issue of not having enough to eat, but rather a very uncomfortable dining experience. A few questions:
Where on the loin is this the most dominant?
With the price of quality beef being as high as it is, should anyone being paying full price for these cuts?
When dining out, are you preemptive in assuring that you will not be served such a steak? If not, and you are served one, do you accept or reject it?
Thanks.
It sounds like the strip loin from which your strips are cut aren’t properly trimmed. The thin edge of the strip loin (which runs from the rib end to the sirloin end and which can be an unappetizing fat/meat combo) needs to be trimmed off properly.
I’m very picky about Strips, when they’re on they’re my favorite cut.
The ones to avoid are the ones with the obvious vein that crosses the steak diagonally. It’s hard to do this in a restaurant, but I never order steak out anyway.
Edit: I was on my phone so couldn’t embed…this is how they look as you get closer to the end of the primal. It’s unfortunate when these are in a showcase at $25 a pound.
There is a nerve/fascia that runs through the muscle towards one end. It is easy to spot if you buy a “true” porterhouse, as there are only two porterhouses per side, and it resides in this part of the loin. If you get strip steaks cut from the other end of the primal, you should be happier.
