I realize this is quite close to the banned “what is in my meat” question, but thought because I was asking about the structure of a muscle and typicity od a cut, it would be allowed. My sincerest apologies if this crosses the line.
I recently came across this NY strip at a local store. It’s labeled as A5 BMS10 Japanese wagyu NY Strip, but I’ve never seen a strip with what looks like to be 3 segments. There’s a section near the fat cap that seems to be completely divided by a continuous segment of… something? And there’s another segment of the meat that’s partially divided as well. Is this normal anatomy for a strip depending on the end it’s cut, type of cow, or something else?
by Imaginary-Jacket-261
13 Comments
Yes very much so unfortunately
That’s what some people call the “vein” end. It’s the cut closest to the rear of the cow, just before the sirloin section. The muscle in the top middle is the sirloin. Sometimes, the connective tissue around the sirloin muscle can be tough.
It is normal. At one end of the whole striploin youll notice another muscle develop.
If you google a picture of a raw porterhouse (t-bone) youll notice the same thing on the striploin side of the bone. Some people like it. Some dont.
Some People pick that one out….don’t be those people.
its a ny strip cut right where the strip meets the aitch bone/sirloin. not the best cut of ny strip but should still be tasty
Yes, they’re known as “vein steaks”. Personally I try to avoid them when picking out NYs.
You got the ass end of an A-5
I thought it was a wagyu steak when I first looked.
You got the end cut. Just cut off the individual muscles and cook them separately. The tendon in between is like a flatiron’s.
In the business we call it the nerve end. That meat would be used for stews, soups, enchiladas etc
Yeah. Pretty sure this is just a concentration of iron and other natural fluids of the cow based on how the meat was physically positioned after slaughter and processing.
Yep! We called them razor strips at one shop I worked at and we’d sell them for slightly less because of the connective tissue that runs into the meat. Still tastes great. You just have to do a lil more work. I prefer rib end strips instead of sirloin end myself, but I also love sirloin. Especially the cap!. Now that’s a treat of a wagyu steak. Culotte/top sirloin cap steaks…. Phenomenal. I usually prefer them over strips myself. That and a flat iron are phenomenal for intramuscular fat distribution.
In Japan, that will be cooked perfectly and sliced into small pieces. The fat pieces will be rendered and put into your side veggies. If truly Japan A5 regardless it should be mouth watering.