They are uniformly shaped and sized. This is great for me because I don't have to do anything special. Even when I am buying them, I can easily spot the bad eggs and just not buy those. It's difficult with other cuts. It is for me.
They're usually very different and it's hard to compare. The marbling, for example, is way better on new york strip. Yes, you get much more marbling (sometimes) on ribeye, but it's not always marbling is the problem.
Marbling is good on a steak, but the trouble with ribeye is it's not always marbling. Sometimes you will get a huge chunk of fat right in the middle of the steak. That's /not/ marbling.
Of course, you can choose to just not buy this, but what if they're all like that because steaks are grouped and maybe a huge section of them came from the same cow? You're out of luck. Not with new york strip.
With New York strip, the chunks of fat are on the outside, so even if you get a fatty steak, you can easily trim it and still get really nice marbling. Someone that eats steak can disagree with me
This is just the perspective of a preparer. New york strip is just so easy to buy and prepare. New york strip also come from the butcher nicely and evenly sliced. Always the same thickness and color.
With New York strip, the chunks of fat are on the outside, so even if you get a fatty steak, you can easily trim it and still get really nice marbling.
They are uniformly shaped and sized. This is great for me because I don't have to do anything special. Even when I am buying them, I can easily spot the bad eggs and just not buy those. It's difficult with other cuts. It is for me.
They're usually very different and it's hard to compare. The marbling, for example, is way better on new york strip. Yes, you get much more marbling (sometimes) on ribeye, but it's not always marbling is the problem.
Marbling is good on a steak, but the trouble with ribeye is it's not always marbling. Sometimes you will get a huge chunk of fat right in the middle of the steak. That's /not/ marbling.
Of course, you can choose to just not buy this, but what if they're all like that because steaks are grouped and maybe a huge section of them came from the same cow? You're out of luck. Not with new york strip.
With New York strip, the chunks of fat are on the outside, so even if you get a fatty steak, you can easily trim it and still get really nice marbling. Someone that eats steak can disagree with me
This is just the perspective of a preparer. New york strip is just so easy to buy and prepare. New york strip also come from the butcher nicely and evenly sliced. Always the same thickness and color.
This is great because it means that when you brine it, it will sweat the evenly across all your steaks. Anyway, I'm switching to new york strip.
With New York strip, the chunks of fat are on the outside, so even if you get a fatty steak, you can easily trim it and still get really nice marbling.