Strip steak New Zealand and Australia, it is known as Porterhouse and Sirloin (striploin steak) and can be found in the "Handbook of Australian Meat" under codes 2140 to 2143. In the UK and Ireland it is called sirloin. In Canada, most meat purveyors refer to this cut as a strip loin; in French it is known as "contre-filet". Delmonico's Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak. Due to its association with the city, it is often referred to as a New
Hamburg steak mentioned in the 1745 cookbook "Art of Cookery" by Hannah Glasse. Migrating Germans introduced the dish worldwide and Hamburg steak became a mainstream dish in nineteenth-century America. The first printed menu in the United States listed Hamburg steak as one of the food items offered; at ten cents, it was the most expensive item on the list. After being wedged between two pieces of bread, the steak evolved into the hamburger. There is a distinction between the terms "Hamburg steak" and "hamburger": The former refers to just a beef patty made a certain way, while the hamburger is a sandwich-like