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There are hundreds of different names for steaks sold at restaurants and supermarkets in the US. Many steaks have multple names which are used for the same cut (NY, New York, Strip Loin, Kansas City are all names for the same steak). And some steak names refer to completely different cuts depending upon the butcher and the region (for instance, a Delmonico Steak is cut from at least 8 different cuts spanning from the Chuck to the Sirloin!)
The intent of this chart below is to make it easier for chefs and foodies to determine both the steak name and the primal it was cut from, as well as make it easier to order a specific cut of steak. The steaks which are bold are the actual names taken from the IMPS meat cutters guide which is used by the NAMP meat buyer's guide. The UPC numbers are used by the meat retailers to establish standard cuts for supermarkets and retailer shops. I have however found that there are two different sources for the UPC numbers which sometimes list different numbers for the same cut. I don't know yet which source is more standardized, but they are listed at the bottom of the page. If you are a professional butcher please leave comments to verify or suggest changes to the content listed here.
Round Sirloin Tip
Loin Top Sirloin,Boneless
Loin Bottom Sirloin,Tri Tip
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