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
Chuck steak the proportion of meat and bone, although the fifth rib exceeds the prime rib in the amount of lean meat. The cross cut or cross rib, which is the last part of the chuck located between the brisket point and the short rib - can also be used as an alternative to the blade when cooking steaks. The chuck part cut from the shoulder clod is also used in place of sirloin since it has a very beefy taste. In the United States, chuck has the meat-cutting classification NAMP 113. Chuck steak Chuck steak is a cut of beef and