r/meat • u/Profile_ChecksOut • 5h ago
What cut is this steak!
We went to a highly acclaimed restaurant and had a great experience with drinks, appetizers, and entrées. However, I do not believe this steak was what I ordered. I’m not going to disclose what I ordered to keep this completely unbiased. Please let me know your thoughts on what cut of steak this is! I will say that it was ordered from the Wagyu section. Thank you!
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u/daft_millennial 28m ago
I work at a kinda upscale place where the strips and the ribeyes can be hard to tell apart, (not having the spinal can make it rough) but im leaning towards ribeye on this one based on the shape of the fat around it more clinging to it if that makes sense.
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u/Available-Water3880 1h ago
Looks like a strip - I would have expected a little more intramuscular fat from wagyu - maybe it was wagyu crossbreed… or simply bad lighting
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u/Fit_Mix_2817 1h ago
Looks like you got a N.Y Strip to the best of my knowledge.If you ordered from the Wagyu section you got ripped off.
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u/smack_dope 1h ago
Looks like a strip that was cut a little closer to where the loin meets the ribeye than most
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u/Competitive-Ant-6668 1h ago
ribeye center, some steakhouses with spinalis on the menu will serve you this if you order ribeye
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u/oneangrywaiter 1h ago
I’d say a Manhattan Steak. It’s basically a trimmed down NY Strip and my favorite cut after Hanger.
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u/JetFuelFrom9-11 1h ago
Heart of ribeye; spinalis is removed.
I don’t see the fat cap that a strip would have in the cut sections
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u/CommSecTom 1h ago
Looks like there is some cap on the far side.
I mean out looks like a strip, but without more pictures it’s hard to say for sure, and not sure what op is getting at.
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u/WineDineCpl 2h ago
Looks like the longissimus dorsi muscle of the ribeye. Some restaurants break it down because the muscles that make up the whole cut do not cook at the same rate. It may have been a choice so they can serve an even cook.
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u/nulpatience 2h ago
I dont understand just say what what you ordered? What does that have to do with bias you ordered it Looks like a strip.
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u/Pol__Treidum 2h ago
They're asking you (us) to eyeball it without comparing it to any other information that could bias your call.
It's like why the drawer can't speak during pictuonary.
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u/nulpatience 2h ago
Ok fair, NY Strip thick cut it looks perfectly cooked would like to see a second picture.
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u/nulpatience 1h ago
Also apologies I thought OP was mad he paid money for something and didnt get what he ordered so I wanted more information and went about it poorly
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u/Pol__Treidum 1h ago
No worries! I was also just trying to clarify.
"Bias" has kind of a stink on it these days. Sometimes associations can get in the way of understanding.
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u/shanthor55 2h ago
Well I guess you paid too much for wagyu? We’re not going to help you here as it seems apparent that you can’t tell the difference.
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u/Select-Bend-9932 2h ago
Ny strip, if wagyu you can cut the fat cap off because there is enough marbling in the meat. I personally like to leave that little strip of fat up top. But also depending on who I'm cooking for, clean all exterior fat, nothing wrong with that. I cook wagyu standard steaks a lot, they are great. Also cook A-5 here and there, that's when things get tricky, it's mostly fat, do i trim the top of fat that's going into fat at 167.00 a pound, the bottom mostly fat to get to mostly fatty meat?
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u/voitlander 2h ago
Far end of a ribeye. Just where the cap starts to get bigger.
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u/budsandsuds711 2h ago
If I had to guess, I'd say the knee.
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u/marduk013 2h ago
Snakes don't have parts
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u/Goroman86 2h ago edited 2h ago
It looks like the right three slices are not from the same cut as the left ones; the right three look like Strip loin and left ones look like sirloin.
Edit: might've just been a bad angle now I see the right slices are bigger than it initially looked. Probably a strip steak that got most of the fat trimmed off
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u/Ekly_Special 2h ago
heavily trimmed NY strip over a poorly cut ribeye.
If I ordered a ribeye, I would want to send it back. But probably wouldn’t. If I ordered a strip I would just toss it up as bad luck on getting the end piece
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u/LargeStrain274 2h ago
The prominent side fat strip and tight meat grain would indicate that it's a thick New York (Kansas City) Strip.
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u/ghIj_qet_jaghmeyjaj 3h ago
Looks like a striploin was cut into pieces lengthwise then sliced into rectangle bar shaped steaks.
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u/fifteenletterID 3h ago
The top right looks like it could be the cap of ribeye. If you didnt order ribeye then my second guess is ny strip.
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u/gachafoodpron 3h ago
Could be almost any of the “prime cuts” except filet. Just by the shape though likely strip.
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u/Beaver-Hunter-835 2h ago
I've seen strips shaped like ribeye, and ribeye shaped like strips. I'm guessing they ordered ribeye and the concern is they were given a strip. Denver is possible, and sirloin would be the ripoff version. Either way, I think you gave the closest thing to an explanation rather than just a guess and should be the top comment.
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u/Unhappy-Blackberry29 3h ago
Because it’s the vain end of a New York strip and they don’t want you to eat that shit
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u/ConBroMitch2247 3h ago
I’m not a doctor, but that looks like a NY strip to me. Fat cap with connective tissue on one side is a strong tell. Vein end though. That’s the sirloin end of the short loin. Not world ending.
Better question: was it good?
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u/DingusMacLeod 23m ago
Guessing it's a strip steak.