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Started By
Message
Choice NY Strip 4.99lb Albertsons
Posted on 8/24/17 at 6:43 pm
Posted on 8/24/17 at 6:43 pm
I'm the Lafayette and LC area.
I picked up 15 lbs worth to fill my freezer. The sale starts today and lasts 4 days.
I picked up 15 lbs worth to fill my freezer. The sale starts today and lasts 4 days.
This post was edited on 8/24/17 at 6:45 pm
6
Posted on 8/24/17 at 6:46 pm to CoachChappy
Those are KC Strips... and they look nice!
Posted on 8/24/17 at 7:05 pm to CoachChappy
Bone in
Nice
Nice
Posted on 8/24/17 at 7:06 pm to CoachChappy
I only eat select strips.
Posted on 8/24/17 at 7:59 pm to BigDropper
quote:
Those are KC Strips... and they look nice!
What's the difference?
Posted on 8/24/17 at 8:00 pm to CoachChappy
Did you fire some up coach?
Posted on 8/24/17 at 8:05 pm to CoachChappy
quote:ones kansas city and one is new york.
What's the difference?
Posted on 8/24/17 at 8:31 pm to t00f
quote:
Did you fire some up coach?
I had to. My wife and I split one and a salad. The rest are getting seasoned and vacuum sealed.
Posted on 8/24/17 at 8:33 pm to Ryan3232
There is no difference
Posted on 8/24/17 at 8:44 pm to CoachChappy
Did they have any with any marbling?
Posted on 8/24/17 at 8:46 pm to CoachChappy
Old school butchers I trained under often refered to the bone-in version of this cut of meat as a KC Strip and the boneless cut as a NY Strip. They are virtually the same and it all depends on who you ask. Technically, both boneless and bone-in version are KC and NY Strips. We always marketed our bone-in as KC strips and de-boned, trimmed the tail, and removed the connective tissue from our NY Strips. The NY Strip was meant to appeal to a more cosmopolitan clientele and the KC Strip was for those working near the stockyards.
Posted on 8/24/17 at 8:47 pm to CoachChappy
Posted on 8/24/17 at 8:47 pm to BigDropper
Good info on NY vs KC 
Posted on 8/24/17 at 8:53 pm to Tigerpaw123
quote:
Did they have any with any marbling?
I've dealt with that butcher a lot. He cut me a bunch, and I picked what I wanted. So yes
Posted on 8/24/17 at 9:07 pm to BigDropper
Cool I never knew there was a difference.
Posted on 8/24/17 at 9:12 pm to Tigerpaw123
quote:
Did they have any with any marbling?
For choice at that price point that is as marbled as you will get but in a strip it is fine as long as you cook it high, hot and fast.
It is my favorite cut but it is a fine line and you better know how to cook it. A minute too long and it's a boot. But man done right and it's phenomenal.that flavor is true beef.
You want an alternative that doesn't get the love, kind of like the "trash fish" of steaks a good sirloin cooked just medium rare is nice.
Posted on 8/24/17 at 9:38 pm to BigDropper
quote:
The NY Strip was meant to appeal to a more cosmopolitan clientele and the KC Strip was for those working near the stockyards.
AKA, MOTB
Posted on 8/24/17 at 10:10 pm to CoachChappy
quote:Season without salt!! Salt will pull moisture from the meat and you will notice a lot of liquid when defrosting and/or cooking. It gives it a cured like texture.
The rest are getting seasoned and vacuum sealed
Posted on 8/24/17 at 10:29 pm to Martini
quote:
It is my favorite cut but it is a fine line
All the strips I've had lately had major gristle running through them. I've stopped buying them.
Posted on 8/24/17 at 10:36 pm to Spock's Eyebrow
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