NY strips vs. KC Strips
What is difference between NY strips and KC Strips? One of the best ways to define a culture is by its type of food. Around the world people stick to their culinary traditions. Koreans are proud of their spicy kimchee. The Germans love their bratwurst and in America, the land of cowboys and ranchers, they take pride in their meats. Being the cow a large animal, you can have different cuts of meat and an experienced butcher can name them all. Ribe ye, round steak, sirloin, shoulder steak, and the list can continue. The best cuts of meat come from the internal part of the cow that allows the least amount of work. There you will find the softest steaks, like the sirloin and the meat strips.
Differences between NY strips and KC strips
- The NY strips come from New York City. The financial and entertainment capital of North America, the rest of the country, has historically worked to feed New Yorkers. With the arrival of refrigerated transports, I mean larger quantities of meat that New Yorkers soon began to enjoy. They changed the name of the meat strip to the meat strip NY.
- The KC strips also have their origin in geography. KC is the abbreviation of Kansas City, one of the eastern cities and meat packing center that arrived in Chicago until the city was destroyed by the floods of 1951. They also took their cooking style from Tennessee barbecues and made them his. Today, you can find KC strips in more than ninety grills in Kansas City.
The cutting of the meat makes the strips NY and KC essentially the same; they are cut from the area of the cow that is behind the ribs and before the shoulder. This meat can be cut into large sections and generally has a thickness of two to two and a half inches.
Great distinctions between NY and KC strips
The NY strip is bigger. It is common to find 24-ounce steaks on menus in New York and New Jersey. Sometimes a bone is still added to the meat on one side of the strip and is usually left on the meat. NY strips are usually roasted in their own juices to marinate in Worcestershire sauce.
The KC strip is smaller than the NY strip. Very rarely you see him with a bone in it, that presentation is reserved for T-bone steaks. Many KC strips are prepared with the secret recipe of the barbecue.
In Summary:
- The NY and KC strips are made from the same part of the cow, just after the ribs and before the shoulder.
- The same meat cut was preserved by two different cities during the 19th century and later adapted to each of those cities.
- NY strips are not as spicy as KC strips, which are marinated and cooked in secret barbecue recipes.
