Strip steak
Strip steak is called Contrafilé in Brazil; Bife de chorizo in Argentina; and New York in Mexico.
Top loin muscle. Tighter grain than a ribeye with a fat strip on one side. The most tender section. The strip sits on top of the bone, the tenderloin underneath.
Some names on this page are still being checked against published sources.
Strip steak around the world
| Where | What butchers call it |
|---|---|
| United States | New York stripAlso Kansas City strip, top loin or shell steak. |
| Mexico | New YorkUS name used at the counter; 'lomo' in older charts |
| Central America | No common local name recorded |
| Colombia | Lomo ancho |
| Venezuela | Solomo de cueritoSold with the fat cap ('cuerito') on |
| Brazil | ContrafiléAlso 'bife de chorizo' in steakhouses |
| Argentina | Bife de chorizo |
| Uruguay | Bife angosto |
| Chile | Lomo liso |
Compare it on the cow in the Cow Translator →