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
Steak or pudding; especially a piece cut from the hind-quarters of the animal." Subsequent parts of the entry, however, refer to "steak fish", which referred to "cod of a size suitable for cutting into steaks", and also "steak-raid", which was a custom among Scottish Highlanders of giving some cattle being driven through a gentleman's land to the owner. An early written usage of the word "stekys" comes from a 15th-century cookbook, and makes reference to both beef or venison steaks. Livestock for meat to be used as steak cuts may be raised on a farm or ranch. The meat from various