Bison New York Strip
The strip steak is a firm-textured, well-marbled cut, tender, juicy and and flavorful, that is a favorite among steak-eaters (it’s the second most popular cut). It comes from the most tender section of beef, the short loin—it is the boneless top loin muscle, a porterhouse minus the tenderloin and the bone. However, some people leave the bone in on a strip steak, believing that it optimizes the flavor. The strip steak is also known as the strip loin, Delmonico, boneless loin, boneless club steak, or sirloin strip (which is confusing because it’s not really part of the sirloin). Ideally, the steak should be cut 1-1/2 to 2 inches thick. Connoisseurs say that keeping the bone in optimizes the flavor.