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
Salisbury steak Salisbury steak Salisbury steak is a dish made from a blend of ground beef and other ingredients and is usually served with gravy or brown sauce. Hamburg steak is a similar product but differs in ingredients. The term "Salisbury steak" has been in use in the United States since 1897. The dish is named after an American physician, James H. Salisbury (1823–1905). The dish is popular in the United States, where it is traditionally served with gravy and mashed potatoes or pasta. The USDA standards for processed, packaged "Salisbury steak" require a minimum content of 65% meat, of which up