Delmonico Steak

Definition: Delmonico steak is a steak cut from the beef short loin and named for Delmonico's, a steak house in New York where it is said to originate.

Delmonico steak is a triangular steak with an L-shaped bone. The Delmonico steak somewhat resembles a T-bone steak, but it comes from the front part of the short loin, the part nearest the rib. In contrast to the Delmonico steak, the T-bone steak comes from the center section of the short loin.

The Delmonico steak is also different from the T-bone in that the Delmonico steak doesn't have any of the tenderloin muscle.

Because it is a tender cut of meat, the Delmonico steak is good for dry-heat cooking methods such as grilling and broiling.

Also Known As:

• Club steak
• Country club steak
• Shell steak
• Top loin steak
• Strip loin steak

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Blade Steak

Definition: Blade steak is a cut of meat from the shoulder section of either beef or pork.

Beef blade steak is a steak cut from the beef chuck. Beef blade steak is a relatively tough cut of meat, with a seam of connective tissue running through the center. Beef blade steak is best prepared by braising.

See also: Flat Iron Steak

Pork blade steak is cut from the Boston butt pork primal. Pork blade steak is slightly more tender than beef blade steak, so it can be grilled. But braising is probably a preferred cooking technique for the pork blade steak as well.

Whether beef or pork, blade steak is a relatively inexpensive cut of meat.

Also Known As: Beef blade steaks are also known as:

• Chuck steak
• Bottom chuck steak
• Under blade steak
• Book steak
• Lifter steak
• Petite steak

Pork blade steaks are sometimes called pork steaks or pork shoulder steaks.

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