|Amount per 100 grams (1 steak – 214g)|
|% Daily Value*|
|Total Fat 2.7g||4%|
|Saturated fat 1g||5%|
|Polyunsaturated fat 0.1g|
|Monounsaturated fat 1g|
|Trans fat 0.1|
|Total Carbohydrate 0g||0%|
|Dietary fiber 0g||0%|
|Vitamin A||0%||Vitamin C||0%|
|Vitamin D||0%||Vitamin B-6||35%|
*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Where it’s cut from:
Also known as strip steak, this is cut from the short loin of the cow. The cut consists of the longissimus muscle, which does little work. This thus makes the cut particularly tender.
New York Strip, though not as tender as the nearby rib eye or tenderloin, is still very tender nonetheless. The fat content of strip steak is somewhere between the two cuts. As the shortloin is a sizeable muscle, it can be cut into much larger portions.