arrow_back arrow_down arrow_forward arrow_up menu-arrow-down call camera cart check close download_cloud download facebook filter flame gift-certificate-icon globe google_plus grill instagram linkedin menu minus pinterest plus search star_empty star_full star_half thumb_up trash twitter wallet xing youtube zoom_in zoom_out
android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Butchering a Strip Loin


Step 1

Buying a whole strip loin is a great way to save money on strip steaks.


Step 2

You'll need to trim away most of the thick "fat cap" on the top side.


Step 3

Next, remove the long section of scraggy meat and fat on the thinnest edge.


Step 4

Cutting the loin yourself allows you to make the steaks just the right thickness.


Step 5

After cutting the steaks, go back and trim the fat around the outer edges to about ¼ inch.


Step 6

Grill some of the steaks now and freeze the remaining ones for another day.