Kobe Steaks: The Best Strip Steak New York City Has To Offer

There are different beef cuts in the market that give different flavors and percentages of fat against pure meat. The different cuts can be classified into three sections of the cow: the sirloin, the short loin and the rib.

Under the sirloin are cuts such as strip, flank, round and chuck. Under the short loin are porterhouse, tenderloin, top loin and the T-bone. The least tender section of the three, the rib, provides cuts such as back ribs, rib eye and rib.

If you search New York strip steak online it soon becomes obvious that in that part of the world, no steak is more popular. New York strip steaks are cut from the t-bone portion of the cow. This cut of meat is also referred to as Kansas City strip steak, shell steak, strip loin or simply strip steak. In Australia it is known as boneless sirloin or porterhouse steak. Strip steaks are known for their extra tenderness because the meat comes from the muscle parts that are subjected to little work and movement. Strip steaks can be cut with or without a bone. Characteristically, such meat is well-marbled and may have some fat on the sides.

Kobe steaks which come from the most prized beef in the world can also be cut in this way. Kobe steak is more expensive than more some rare delicacies such as caviar and comes from Kobe beef, also called Wagyu beef. They are cuts of meat from Tajima-ushi type Wagyu cattle locally raised in Japan's Hyogo Prefecture. There are four breeds of Wagyu: the Japanese Shorthorn, Japanese Polled, Japanese Brown and the Japanese Black under which the Tajima-ushi cattle are classified.

Kobe beef is well marbled, fatty, flavorful and tender. It's a delicacy in Japan and the cattle are subjected to a very strict but very traditional method of farming, feeding and slaughter. Cattle are fed on an organic diet that includes the regular consumption of beer in order to induce a large appetite. They are even given regular massages to distribute fats evenly throughout their bodies. There are only few authorized slaughterhouses in Japan where Wagyus are permitted to be brought for the production of meat. These abattoirs are all located within Hyogo Prefecture. Once the meat has passed rigorous quality standards, it is then exported and served as a specialty dish in restaurants worldwide.