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Beef: Hindquarter, Short Loin Section, New York Strip
Appears in
By Ryan Farr
Published 2011
Remove the 13th rib: Begin by cutting around it, and then come back with the saw to finish the removal.
With your knife, cut between the meat and bone to peel back the New York strip from the loin bones.
Continue cutting all the way around the loin bones, keeping one side of the knife on the bone at all times.
The New York strip released from the loin bones.
Trim a little fat (but not much!) from the cap of the New York strip.
Trim off the chine meat, which is really tasty but a little tough and chewy. This is great for tacos.