Strip Steak | Lean

Also Known As: Ambassador Steak; Beef Loin, Strip Loin Steak, Bone In, Center-Cut; Club Steak; Country Club Steak; Delmonico Steak; Hotel Cut Steak; Kansas City Steak; Kansas City Strip Steak; New York Strip Steak; NY Strip Steak; Shell Steak; Strip Loin Steak; Top Loin Steak; Top Loin Steak, Bone-In

Tender, lean and perfect for grilling.

Butcher's Note

“Strip” is a traditional name that originated from Delmonico’s restaurant in New York City in the 18th century.

Industry Ids ?

IMPS/NAMP - 1180

UPC - 1404

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

Download High-Res Image Download Low-Res Image

Where This Cut Comes From:

Loin Primal | Primal Cut

The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.

Explore This Primal

Cooking Methods:

Nutrition Information

Nutrition:

160 CALORIES

0 % *

2.3g SAT FAT

0 % DV **

25g PROTEIN

0 % DV

1.6 mg IRON

0 % DV

4.5 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23606): 160 Calories; 50 Calories from fat; 6g Total Fat (2.3 g Saturated Fat; 0 g Trans Fat; 0.2 g Polyunsaturated Fat; 2.4 g Monounsaturated Fat; 0 g CLA Fat;) 70 mg Cholesterol; 50 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 25 g Protein; 1.55 mg Iron; 310 mg Potassium; 0.12 mg Riboflavin; 7.04 mg Niacin; 0.52 mg Vitamin B₆; 1.41 mcg Vitamin B₁₂; 194.04 mg Phosphorus; 4.54 mg Zinc; 28.47 mcg Selenium; 93.74 mg Choline.

This ingredient is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Iron, Potassium, and Choline.

Supply Chain Information

Recipes That Use This Cut:

Beef Strip Steak gets the Greek treatment paired with lemon, feta and mushrooms.

Try this classic French recipe for dinner tonight. Peppered beef Strip Steaks are served with a Cognac and cream sauce.

Looking for a classic steakhouse dinner? Steak Diane is the answer. Served with a creamy pan sauce made with mushrooms, shallots, Dijon-style mustard, and brandy, this recipe will have you skipping reservations more often.

Slices of cucumber are topped with beef Strip Steak, herbed cream cheese and a spicy Asian Sauce. This Beef. It's What's For Dinner. recipe is certified by the American Heart Association®.

Other Cuts You Might Like:

Strip Filet

Thick cut but smaller diameter than Strip Steak with a robust taste. Season simply with salt and pepper or your favorite rub and grill.

25g PROTEIN
160 CALORIES
Grill
Pan-Broil/Skillet
Stir-Fry
Skillet to Oven
Broil

View

Ribeye Steak

This steak is rich, juicy and full-flavored with generous marbling throughout. Sold bone-in. Due to the exceptional taste and tenderness Beef Rib Steaks deliver for operators and diners alike. Bone In Rib Steaks offer great plate coverage and impressive presentations.

23g PROTEIN
190 CALORIES
Grill
Pan-Broil/Skillet
Smoke

View

T-Bone Steak

Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.

23g PROTEIN
180 CALORIES
Grill
Pan-Broil/Skillet
Broil
Smoke

View

Top Sirloin Steak

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

26g PROTEIN
150 CALORIES
Grill
Pan-Broil/Skillet
Stir-Fry
Broil
Smoke
Sous Vide

View

Supply Chain Information:

Strip Steak

IMPS/NAMP - 1180

UPC - 1404

Wholesale Price Update

Ordering Tips:

Steak that is derived from the Top Loin subprimal of the Loin
“Strip” is a traditional name that originated from Delmonico’s restaurant in New York City in the 19th century
Strip refers to the group of muscles that extends the length of the Top Loin adjacent to the Spine bone and on top of the Finger bone

Cut Variations:

Strip Steak, Bone In, Center-Cut
Strip Steak, Bone-In
Strip Steak, Boneless, Center-Cut
Split Strip Loin Steak, Boneless

Strip Steak | Lean

Industry Ids ?

IMPS/NAMP - 1180

UPC - 1404

Where This Cut Comes From:

Cooking Methods:

Nutrition:

Strip Steak

Ordering Tips:

Cut Variations:

Strip Filet

Strip Filet

Ribeye Steak

Ribeye Steak

T-Bone Steak

T-Bone Steak

Top Sirloin Steak

Top Sirloin Steak

Supply Chain Information:

Strip Steak

Ordering Tips:

Cut Variations:

beef faq's

rethink the ranch

cooking lessons

rancher recipes

Strip Steak | Lean

Industry Ids ?

IMPS/NAMP - 1180

UPC - 1404

Where This Cut Comes From:

Cooking Methods:

Nutrition:

Strip Steak

Ordering Tips:

Cut Variations:

Recipes That Use This Cut:

Grecian Beef Strip Steaks & Mushroom Kabobs | 30 min

Steak Au Poivre | 35 min

Classic Steak Diane | 30 min

Spicy Korean Beef & Cucumber Appetizer | 25 min

|

Other Cuts You Might Like:

Strip Filet

Ribeye Steak

T-Bone Steak

Top Sirloin Steak

Supply Chain Information:

Strip Steak

Ordering Tips:

Cut Variations:

Keep Exploring: