Striploin
Striploin is a cut of beef taken from the short loin or rear portion of the loin along the animal’s back.
Striploin is a boneless beef cut from the short loin along the back of the animal, prized for its balance of tenderness and flavour. It is commonly sold as New York strip or strip steak in North America, including Canada.
What it is
Striploin comes from the rear portion of the loin, near the spine, and is typically a long, rectangular cut with a fat cap on one edge. It is usually boneless and known for a firm, lean to moderately marbled texture.
Why it matters
This cut is a go-to for quick, high-heat cooking methods like grilling and pan-searing, making it a versatile choice for steaks and roasts. It offers more flavour than tenderloin while remaining tender, and is related to T-bone and porterhouse steaks from the same section.
Key details
In Canada, striploin is a common retail and restaurant cut, often called New York strip or strip steak. Regional terminology can overlap with sirloin in some butchery systems, so it's worth checking labels when shopping.
In short
- Striploin is a boneless cut from the short loin, prized for tenderness and flavour.
- Common names include New York strip and strip steak in North America.
- Best cooked quickly over high heat, such as grilling or pan-searing.
- Related to T-bone and porterhouse steaks from the same area.
In Canada, striploin is a common retail and restaurant beef cut, and the term is used alongside North American names such as New York strip and strip steak.
Quick questions
What is striploin?
Is striploin the same as sirloin?
How is striploin usually cooked?
Sources
- Gourmet One — https://www.gourmet-one.com/meatcuts/striploinSupports: Defines striploin as a dorsal/loin beef cut and describes its shape, location, related cuts, and cooking uses.
- Carver Steak — https://carversteak.com/insights/what-is-a-striploin/Supports: States that striploin is also known as New York strip, top loin, or sirloin strip and places it in the short loin section.
- Wikipedia — https://en.wikipedia.org/wiki/Strip_loinSupports: Summarizes regional butchery terminology showing that striploin/strip loin relates to short loin and sirloin naming differences.
- Aussie Beef and Lamb — https://www.aussiebeefandlamb.me/meat-cuts/cuts-by-protein/beef/striploinSupports: Describes striploin along the spine in the hindquarter, its tenderness, and its suitability for high-temperature cooking.