Strip Loin, Boneless – Subprimal Cut

The boneless strip loin is a beef cut from the short loin subprimal of the loin primal, located behind the ribs, just in front of the sirloin primal, and next to the tenderloin subprimal. Strip loin is a tender, nicely marbled cut with a nice beefy flavor – one of the best cuts you can get from a cow.

Butchers usually cut the strip loin into strip steaks (also known as new york strip), which is considered one of the best beef steaks. It’s an excellent choice if you’re looking for an alternative to the rich, fatty ribeye. Strip steak has less marbling than ribeye, so it’s not as rich, but it delivers a stronger, beefier taste. That’s one of the main reasons butchers rarely cut it into roasts; instead, most butchers cut it into strip steaks or smaller strip filets.

The strip loin subprimal is a premium cut – it’s not cheap, but it’s worth the price. A good way to save some money is to buy the whole strip loin and cut it into steaks yourself. This tip is for people who prefer strip steaks over roasts and just want to save some money. It’s simpler to do than it sounds, and there are plenty of videos online that will help walk you through the process.