striploin
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.
Definitions
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.
He threw a thick-cut striploin on the cast iron and had a restaurant-quality steak ready in under ten minutes.
Comments
(US, Canada) beef tenderloin.
“Ugh, I hate the Brazilian Wax Steakhouse. I always order the striploin, but I end up with the tenderloin. And don’t even ask me about the pulled pork.”
— Bluesky· May 2026
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Semantically related
- sirloin63%
(UK) A cut of beef from the middle of the back (corresponding to short loin and partly rib in US English).
- sirloin62%
(US) A cut of beef from the lower part of the back, where the last ribs are (called rump in UK English).
- porterhouse59%
(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.
- London broil57%
(US) A dish of marinated beef (originally flank steak), broiled or grilled, and cut into thin strips.