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New York and Kansas City don't compete over much, but as the respective cities' teams battle it out for baseball supremacy starting on Tuesday, it's time to milk the other raging conflict between the two cities. Since the s, butchers have called the short end of a cow's loin a "New York Strip" — a tribute to Delmonico's, the legendary downtown steakhouse that created the cut when John Quincy Adams was President. Then, around the Civil War, another name for this cut started moo-ving around the country — the very same piece of meat was called, by some, the Kansas City Strip. Royals World Series matchup was set. Of course, residents of the American League championship town are comfortable with their decision to give the New York Strip a funny Midwestern name. She says the cut "helped this part of the country become famous for this steak.
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Kansas City strip steak - definition of Kansas City strip steak by The Free Dictionary

By using our site, you acknowledge that you have read and understand our Cookie Policy , Privacy Policy , and our Terms of Service. Wikipedia gives the impression that Kansas City strip refers to the same cut as New York strip. Are they really the same cuts? If so, which name is more "authentic"? And if not, what's the difference between them?
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What Is Strip Steak?

The strip steak, also called a New York or a Kansas City strip, is considered among the higher-end cuts of beef, along with the filet mignon, the rib-eye, and the porterhouse or T-bone steak. The strip steak comes from the beef short loin subprimal , and it starts off with a short loin that has had the tenderloin removed, to produce a bone-in strip loin. The bone in question is the backbone specifically the thoracic vertebrae , which is usually removed to produce a boneless strip loin. But it's the muscle in the meat that determines how flavorful and palatable a steak will be.
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One of the best ways to define a culture is by its food. Across the world people cling to their culinary traditions. Koreans are proud of their spicy kimchee. The Germans love their bratwurst, and in America, land of cowboys and cattle ranchers, they are proud of their steaks. A cow, being a large animal, yields many different cuts of meat, and an experience butcher or barbequer can name all of them.
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