Wagyu Cut Guide
Striploin (New York Strip)
Striploin (New York strip) is a premium beef cut from the short loin, known for a firmer structure and a clear, beef-forward flavor. In Wagyu, its marbling adds richness while keeping a defined bite, making it a popular choice for buyers who want balance.
What Striploin Is
Striploin is a cut taken from the short loin, centered on the longissimus dorsi muscle. It is valued for its balanced tenderness and structure, with marbling that adds richness without the softness of ribeye.
Buyers often choose striploin when they want Wagyu flavor and marbling with a cleaner chew and a more defined steak profile.
Where It Comes From
Striploin comes from the short loin, positioned behind the rib section and ahead of the sirloin. This area is relatively low-worked, which keeps the muscle tender while preserving its structure.
The striploin is typically portioned into New York strip steaks, and depending on trimming, a fat cap may remain along one edge.
Marbling and Texture
Striploin tends to show marbling in finer lines through a tighter grain, so the bite stays firm even at higher BMS levels. As marbling increases, richness builds while the overall texture remains more structured than ribeye.
Sear over high heat and finish to medium-rare or medium, then rest to preserve the cut’s defined structure.
Common Striploin Terms
- New York strip: boneless striploin steak, often cut thick.
- Kansas City strip: bone-in striploin with the short loin bone attached.
- Shell steak: another name for bone-in striploin.
- Striploin roast: a whole striploin for slicing into steaks.
Striploin vs ribeye
- Firmer texture, cleaner beef flavor, and a more defined bite.
- Richer marbling, softer texture, and a more pronounced buttery mouthfeel.