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
Short ribs area near the spine (the dorsal area) are better known as "back ribs" or "dinosaur ribs". They consist of what remains of the rib in this area after the rib chop is removed. Due to the thinness of the "serratus ventralis" here, the meat on these ribs is generally intercostal muscle (e.g., the muscle between each rib). Short ribs, by definition, are not the entire length of rib. When the rib bone is cut into a length, left as a section of meat (a "plate") containing three or four ribs or cut into individual ribs with meat attached, the short