The strip steak is a type of cut of beef steaks. Internationally it is called a club steak. In the United States and Canada it is also known as striploin, shell steak, Kansas City strip or New York strip steak. Cut from the short loin, the strip steak consists of a muscle that does little work, and so it is particularly tender, though not as tender as the nearby ribeye or tenderloin (fat content of the strip is somewhere between these two cuts). Unlike the nearby tenderloin, the short loin is a sizable muscle, allowing it to be cut into the larger portions.

When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T-bone steak or a Porterhouse steak, the difference being that the Porterhouse has a larger portion of tenderloin included.

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