(chiefly, North America) A cut of beef taken from the thick end of the short loin; it has a T-shaped bone and a large piece of tenderloin; a porterhouse steak.
(chiefly, North America) A cut of beef taken from the thick end of the short loin; it has a T-shaped bone and a large piece of tenderloin; a porterhouse steak.
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Regional slang from around the English-speaking world — British, Australian, Irish, Caribbean, Nigerian, Filipino, AAVE, and the hyphenated-English dialects that make the internet sound local.
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(UK) A cut of beef from the middle of the back (corresponding to short loin and partly rib in US English).
Striploin is the North American term for what many steakhouses call a New York strip or Kansas City strip — a cut of beef from the short loin that sits between the tenderloin and the ribs. It's well-marbled, flavorful, and considered a premium steak choice. While 'beef tenderloin' sometimes gets used interchangeably in casual speech, technically striploin and tenderloin are different cuts from adjacent parts of the loin.
(US) A cut of beef from the lower part of the back, where the last ribs are (called rump in UK English).
(US, Canada) beef tenderloin.
(chiefly, North America, now, historical) A public house where porter was sold; often also served steaks, chops etc.
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