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
Skirt steak is the tail of the porter house and T-bone steaks of the short loin found on the flank. It has similar cooking properties. In the United States, the NAMP (North American Meat Processors Association) classifies all skirts steaks NAMP 121. NAMP 121 is further subdivided into the outer (outside) skirt steak (NAMP 121C) and the inner (inside) skirt steak (NAMP 121D). The Beef Flank Steak (NAMP 193) is adjacent to the skirt nearer the animal's rear quarter. Skirt steak is the cut of choice for making fajitas, ranchera, Chinese stir-fry, churrasco, and in Cornish pasties. To minimize toughness and add