Strip Loin / Sirloin

Strip loin is a beef cut taken from the short loin, primarily associated with the longissimus muscle. It is valued for its firm texture, beefy flavour and relatively tender meat. In North America, steaks from this cut are commonly sold as New York strip or strip loin steaks. The term sirloin is used differently in some countries, so the exact cut should be confirmed with the butcher.

Names and butchery terminology

• North America: strip loin, striploin steak, New York strip or Kansas City strip, depending on the cut and whether the bone is retained.
• France: commonly associated with contre-filet or faux-filet, depending on the butchery breakdown.
• United Kingdom: sirloin steak is a related retail cut from the loin region, but British and North American sirloin specifications do not always correspond exactly.

Cooking methods

Strip loin is commonly grilled, broiled or pan-seared as steaks, and it can also be roasted whole. A fat cap may be trimmed to the desired specification or rendered during cooking. Resting after cooking helps the juices redistribute before slicing.

Buying and portioning

When purchasing, confirm whether the product is bone-in or boneless, the amount of external fat, grade, trim specification and steak thickness. These details affect usable yield, portion cost and cooking time.

Chef’s tip: Score a thick fat cap shallowly if needed to help it render, taking care not to cut deeply into the meat. Render the fat edge when pan-searing and avoid overcooking the lean centre.

Key distinction: Strip loin is a specific loin cut. “Sirloin” can refer to different sections depending on the country’s butchery system; use the supplier’s cut specification when costing or writing a menu.