New York strip is the traditional name in United States. Outside that tradition, butchers carry comparable beef cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.
The same strip loin muscle — bife de chorizo is the Argentine name for what Americans call the New York strip, typically cut thicker and served with the fat cap on.
Both come from the short loin but are very different eating experiences — tenderloin is butter-soft and lean while strip is firmer with more flavour and fat.
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