re: What cut of steak is this?

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What cut of steak is this?
T-bone that was cut by someone who didn't know what they were doing.

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All short Loins will have a steak that looks like that. When the first few cuts are made, the filet (tenderloin) is larger and then the steak is known as a porterhouse. As you go further down the short loin the filet tapers off and gets smaller and smaller ending up as - like another poster said, "a bone-in NY strip"

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Slima

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I know who the butcher in this thread is.


Or at least you've been around one before?

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All short Loins will have a steak that looks like that. When the first few cuts are made, the filet (tenderloin) is larger and then the steak is known as a porterhouse. As you go further down the short loin the filet tapers off and gets smaller and smaller ending up as - like another poster said, "a bone-in NY strip"

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This, but isn't that also what some refer to as a Delmoinco

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but isn't that also what some refer to as a Delmoinco

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Delmonico steak can be several different things depending on who you talk to,

from wiki

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Delmonico steak (or steak Delmonico) is a particular preparation of one of several cuts of beef (typically the ribeye) originated by Delmonico's restaurant in New York City during the mid-19th century.[1] Controversy exists about the specific cut of steak that Delmonico's originally used.[2]

Delmonico's steak may now, in the 21st century, refer to various cuts of beef steak, using preparations that vary regionally in the United States. Some of the steak cuts now commonly referred to as Delmonico steak include:

Boneless ribeye steak: A Delmonico cut ribeeye consists of two heart cuts of ribeye tied together with butcher's twine. It resembles a filet mignon in appearance, but because of the more marbled nature of a ribeye, is moister. The modern rarity of the Delmonico cut of ribeye may be because it renders the remaining pieces of ribeye unsaleable as anything but stewmeat, and the profit to be made from a pair of choice ribeyes is almost always more than that of a single Delmonico. The Delmonico Steak served by the current iteration of Delmonico's in New York is a boneless ribeye.[3]
Bone-in top loin steak: (a triangular-shaped, short loin cut, some suggesting the first cut of the top loin next to the rib end) also known as a club steak, country club steak, shell steak, and strip loin steak).
Boneless top loin strip steak: (also known as a New York strip steak, Kansas City steak, strip loin, ambassador, boneless club, hotel or veiny steak)
In addition to the steak, the original meal also included a potato dish, known as Delmonico's potatoes, prepared by making a mashed potato dish topped with grated cheese and buttered breadcrumbs, then baked until golden brown and served steaming.

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