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July 27, 2026Sources cited
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Striploin

Striploin is a cut of beef taken from the short loin or rear portion of the loin along the animal’s back.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

Striploin is a cut of beef taken from the short loin or rear portion of the loin along the animal’s back. It is known for a balance of tenderness and flavour, and is commonly sold as boneless steaks or roasts under names such as New York strip or strip steak in some markets.

Cut and anatomy

Striploin is taken from the rear portion of the loin along the spine, near the short loin. It is typically a long, rectangular, boneless cut with some fat along one edge.

Culinary use

Because striploin is tender and flavourful, it is commonly used for steaks and roasting. It is especially suited to high-heat methods such as grilling and pan-searing.

Names and regional terminology

The cut is known by different names depending on the country and butchery tradition, including New York strip, strip steak, and sirloin strip. In some regions, sirloin and striploin terminology overlaps or differs from North American usage.

Striploin comes from the same general section as T-bone and porterhouse steaks, which include bone and may also contain tenderloin. It is often compared with tenderloin because both are valued steak cuts, though striploin is generally firmer and more flavourful.

Key facts

  • Striploin comes from the short loin area along the back of the cow.
  • It is generally a boneless cut prized for a balance of tenderness and flavour.
  • Common alternative names include New York strip and strip steak.
  • It is often cooked quickly over high heat, such as by grilling or pan-searing.
  • The cut is related to T-bone and porterhouse steaks, which come from the same general section.
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Canadian context

In Canada, striploin is a common retail and restaurant beef cut, and the term is used alongside North American names such as New York strip and strip steak.

Frequently asked questions

What is striploin?
Striploin is a cut of beef from the short loin or rear loin along the back of the animal, commonly used for steaks and roasts.
What is striploin called in North America?
It is commonly called New York strip or strip steak in North America.
Is striploin boneless?
It is usually sold boneless, although butchery styles can vary by market.
How is striploin usually cooked?
It is often grilled, pan-seared, or roasted because it cooks well over high heat.
How does striploin differ from tenderloin?
Striploin is generally firmer and more flavourful, while tenderloin is more tender but milder in taste.
Is striploin the same as sirloin?
Not always. Some regions use the terms differently, and in some markets striploin may overlap with sirloin terminology.

References

  1. Gourmet One — https://www.gourmet-one.com/meatcuts/striploin
    Supports: Defines striploin as a dorsal/loin beef cut and describes its shape, location, related cuts, and cooking uses.
  2. Carver Steak — https://carversteak.com/insights/what-is-a-striploin/
    Supports: States that striploin is also known as New York strip, top loin, or sirloin strip and places it in the short loin section.
  3. Wikipedia — https://en.wikipedia.org/wiki/Strip_loin
    Supports: Summarizes regional butchery terminology showing that striploin/strip loin relates to short loin and sirloin naming differences.
  4. Aussie Beef and Lamb — https://www.aussiebeefandlamb.me/meat-cuts/cuts-by-protein/beef/striploin
    Supports: Describes striploin along the spine in the hindquarter, its tenderness, and its suitability for high-temperature cooking.