Shell Steak (1949) ("New York Strip")
laurence.horn at YALE.EDU
Sun Feb 2 21:09:37 UTC 2003
As a consumer rather than a lexpert here, I can add that locally (in
New Haven) the supermarkets sell "boneless shell sirloin steaks",
pretty much indistinguishable in quality and price from "boneless top
sirloin". It's quite a tender cut and often available on sale; I'm
about to cook one up (au poivre) that was purchased for $2.99/lb. It
does sort of look shell-shaped, whence I assume the name.
At 3:35 PM -0500 2/2/03, Bapopik at AOL.COM wrote:
> My local supermarket is advertising "shell steak" this week. OED
>and Merriam-Webster have 1968 for "shell steak."
> 16 July 1949, NEW YORK TIMES, pg. 16:
> And then, of course, this expert reminded us, there are the less
>common shell steaks. If the round muscle known as the filet mignon
>is cut from one side of the short ribs and sirloin, the flesh on the
>other side becomes the so-called shell. The trouble is that few
>butchers deal with beef in such a way as to slice out the filet;
>it's a specialized extravagant style of meat-cutting. And no filet,
> 9 January 1991, NEW YORK 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!
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