The consumption of quality steaks is growing steadily in Hungary, and more and more restaurants are featuring the identifiable premium cut: the New York Strip. Customers are more and more aware, more open to quality and willing to pay a higher price for a truly enjoyable steak.
So restaurants and chefs need meat that is both stable in quality, handles well in the kitchen and delivers a real taste experience - which is exactly what the New York Strip delivers, especially when it is American grain-fed Angus beef and properly matured.
The New York Strip steak available from Matusz-Vad is one of the most sought-after cuts of meat for professional use, offering stable yields, predictable performance and an outstanding dining experience - on every plate.
History and tradition: classic New York elegance
The history of the New York Strip steak dates back to the late 19th century, when Manhattan's Delmonico's restaurant became a staple of the city's gastronomic elite - thanks in part to this cut of meat. Initially known as „Delmonico's steak”, it was later named after the city. Thus was born the New York Strip steak - a staple on steakhouse menus around the world ever since.
What gives the premium experience?
A Matusz-Vad available American Angus sirloin steak - a New York Strip - a popular choice for premium restaurants and modern bistros. This is because several key ingredients come together in this cut of meat:
- Angus beef: fine, tender, full-flavoured meat
- Grain feeding: the marbling is nice and even
- Maturing process: the meat becomes even juicier and crumblier
- Excellent texture retention: the steak does not collapse during cooking and does not dry out
It's the combination of all these that makes New York Strip steak a reliable, spectacular and outstandingly tasty dish - time and time again.
What cut exactly?
This is a long, spinal incision, located just after the rib-eye. A New York strip steaks are cut from the short loin, which is the middle part of the back. The sirloin in the American cut is now the rump and loin. In Hungary the designations are a little different, because we call these parts high and flat loin and do not, for example, link the rump to the loin, because we put it in the thigh.
- It is a muscle that is little worked, so it is softer than the thigh or shoulder blades.
- It can be cut into long, straight, thick slices, ideal for serving steak.
- A steakben The outer layer of fat (fat cap) contributes greatly to juiciness and flavour, which is why it is often left on when frying.
Why should you put it on the menu?
Of all the premium steaks, this cut is particularly versatile. It can be cut into long, straight, well-proportioned slices, with an outer fat rim that brings out the juiciness. Its characterful flavour and pleasantly supple texture make it an ideal choice for diners who are not necessarily looking for a fattier ribeye or a more restrained sirloin.
What's more, the stable texture and even baking results mean the kitchen team can work faster and more efficiently - without compromise.
Reliable source: Matusz-Vad as a supplier background
A premium quality steak is valuable in its own right, but for restaurant success a reliable and stable supplier base is also needed. Matusz-Vad Zrt. has been offering stable support to its partners in this area for years.
The assortment includes American aged Angus sirloin steak a product that offers guaranteed quality - not only in terms of meat origin and processing, but also in terms of availability. This allows for consistent quality, predictability and long-term profitability of the menu.
The steak that brings the guests back
The New York Strip steak strikes the perfect balance between character, juiciness, visual appeal and experience. It's not just a steak on a plate, it's the key to a satisfied and returning customer. The right ingredients, a solid background and professional cooking combine to give you the quality that a guest will instantly remember - and request again.
