The New York strip steak, cut from the cow's short loin, is popular for its tenderness and marbling, known regionally as the Kansas City strip steak.
The differences between Kansas City and New York strip steaks are debated, with distinctions often attributed to bone presence, cut length, and fat content.
The New York strip steak's repute is rooted in its introduction by Delmonico's Restaurant, which popularized fine dining and made this cut synonymous with elegance.
Though both names refer to the same cut of beef, their origins reflect regional histories tied to the cattle industry's evolution and culinary advances.
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