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
Matambre and cheese at the end of the cooking period. It is called "matambre a la leche" (matambre in milk). Another method of serving matambre is "matambre a la pizza" which is prepared in a similar way but instead of being rolled it is topped with pizza ingredients like tomato sauce and mozzarella. Matambre Matambre is the name of a very thin cut of beef in Argentina, Paraguay and Uruguay, taken from between the skin and the ribs, a sort of flank steak. It is not the cut known normally in the U.S. as flank steak. It is a rose colored