Striploin (New York strip)

The striploin is the rear part of the back between the rib and the leg, behind the quartering point (between the 8th and 9th thoracic vertebrae) and along the lumbar vertebrae. It consists of the longissimus dorsi, a muscle that does little work along the back; in the Czech grading it belongs, together with the tenderloin, to first-quality meat.

Boneless steaks have a fat edge along one side. In the US they are called strip or New York strip, in Britain sirloin steak and in Germany Rumpsteak; roasted whole it is roast beef. Cut on the bone together with part of the tenderloin, this section gives the T-bone and porterhouse.

Mind the names: the British rump steak is cut from the rump next to the leg, whereas the German Rumpsteak is a slice from the back. On the Czech market the word rumpsteak is used both for striploin steaks and for the rump (květová špička), so it is worth checking which part the meat comes from.