A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from August 09, 2004
New York Cut Sirloin Steak
It appears that "New York Cut" comes from San Francisco, about 1900. The full-text Chicago Tribune doesn't have it much at all, nor does the New York Times. However, New York Cut Steaks are frequently mentioned in the Los Angeles Times. Digitized San Francisco newspapers are not yet available.

Wikipedia: Strip steak
The strip steak is a type of cut of beef steaks. Internationally it is called a club steak. In the United States and Canada it is also known as New York strip, strip loin, shell steak, or Kansas City strip steak. In Australia it is known as a porterhouse steak or boneless sirloin. Cut from the short loin, the strip steak consists of a muscle that does little work, and so it is particularly tender, although not so tender as the nearby rib eye or tenderloin (fat content of the strip is somewhere between these two cuts). Unlike the nearby tenderloin, the short loin is a sizable muscle, allowing it to be cut into the larger portions.

When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T-bone steak or a Porterhouse steak, the difference being that the Porterhouse has a larger portion of tenderloin included. The strip steak may be sold with or without the bone.

New York Cut Sirloin Steak: Popular name in Northern California for de-boned and rolled roast cut from top half of sirloin.
Alias New York Top Sirloin.
New York Steak: Strip Loin Steak. Popular name in retail markets and restaurants
New York Strip: Roast See Strip Loin Roast.
New York Strip Steak: See Strip Loin Steak.
New York Tips: See Sirloin Tips.
New York Tip Steak: SIRLOIN Small muscle from top of section near backbone. New York Top Sirloin Steak: See New York Cut Sirloin Steak.

A New York cut on the contrary has nothing to do with the quality of the meat but with the location of the meat on the carcass. A New York cut is a slice of meat from above the ribs without the bone but with an edge of fat. In French, such cuts are called entrecote, and in England and Germany they are named rump steak. If the New York cut comes rather from the back section of the animal, and if it is prepared with the rib bone, it's called a sirloin steak.

Steaks (Loin & Regular cut)
Cut from H&G halibut, width-wise from head to tail, steaks typically include a small layer of skin and section of bone. Loin steaks are considered the "New York"-cut; offering a better yield and presentation than regular steaks, which are a mix of "half moons", full moons and "squares".

Merriam-Webster Dictionary
New York cut adjective
Definition of NEW YORK CUT
of beef sirloin
: cut with the hipbone included

23 April 1903, Washington (DC) Post, pg. 2:
Engel Brothers Co.
Ninth Street Win,
Center Market
Will sell you best quality
New York Rib Roast...12c to 18c
New York Sirloin Steak...15c

November 1905 box, New York Public Library Menu Collection:
Techau Tavern, San Francisco--"Club House Sandwich,""Manhattan Sandwich," "Westphalia Ham Sandwich," "Chicken, a la Marengo,""Hi-Balls," "New York Cut." (

18 November 1914, Los Angeles (CA) Times, pg. II12:
Grilled New York Cut Sirloin Steak.

The Hotel Butcher, Garde Manger and Carver
by Frank Rivers
Chicago, IL: The Hotel Monthly Press
Pg. 29:
In length, ribs are of two standard cuts. One is the Western or seven-rib cut; the other the New York or eight-rib cut. The Western cut is made one rib from the loin and seven ribs from the chuck. Leaving one rib to the loin is convenient for handling and hanging; but it is really a "money" cut. The loin sells for about twice as much as the rib, and by leaving one rib to the loin, the money cut is made. The New York cut of eight ribs does not leave any rib to the loin when properly made; but it is not always properly made, as the money cut can be, and is at times made at the chuck end of the rib.

12 November 1938, Cue magazine, pg. 10, col. 1:
"New York Cut" is a phrase to conjure with on Western menus, and you can be sure that the word "cut" doesn't refer to the price.

27 August 1948, New York (NY) Times, pg. 1:
...New York cut steak, also with biscuits and honey, for $2.50.
(Ott's Drive-In of San Francisco menu -- ed.)

10 December 1957, New York (NY) Times, pg. 5:
(Ad for Delta Air Lines "Royal Texan" non-stop to Houston -- ed.)
New York Strip Sirloin. charcoal-broiled to order!

2 January 1991, New York (NY) Times, pg. C8:
In Search of New York Steak? Ask Anywhere but New York_
In the menu collection at the New-York Historical Society, the first mention of a steak with the New York nomenclature was in 1957, surprisingly recent, and was for "New York Cut Steak," which would seem to mean that it was more significant that the steak was cut in New York than from a particular vicinity of the steer.

9 January 1991, New York (NY) Times, pg. C4 (letters):
Name That Steak
To the Living Section:
Regarding Molly O'Neill's De Gustibus column "In Search of New York Steak?" Ask Anywhere but New York" (Jan. 2), a New York steak may be a shell steak, and it may be a sirloin steak, but it is not a strip steak, because a strip steak is a Kansas City steak. Bon appetit!
Clifton, N.J.
Posted by Barry Popik
New York CityFood/Drink • Monday, August 09, 2004 • Permalink

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