Prime (Primal- from the primal cut) Rib Steak Vs. a TOP LOIN (New York???) Strip-( ped) Steak- "What Are You Talking About?" Do You Really Have Any Idea? At all?

“According to the United States Department of Agriculture, each person in the US consumes an average of 67 lbs. of beef each year. There are many cuts of beef that come from various parts of the cow??? (What kind or cow, dairy, beef, bovine, old young; and since when does beef only come from a cow?), each with its own flavour profile and degree of tenderness.”

Naming

“The TOP LOIN (strip-stripped loin) steak or ROASTING CUT goes by many names depending on where you live in the United States of the Americas: New York strip, shell steak, strip steak, Kansas City strip or Delmonico (debatable). TThe PRIMAL-Standing Rib also sometimes-incorrectly and of course, mostly in the United States of the Americas as a PRIME-corruption of primal rib cut.”So called, New York Strip (strep-ped loin) is just a TOP LOIN- short loin with the more profitable-also the tenderest of ALL cuts, the TENDERLOIN; stripped away.

Bone-in vs Boneless

"New York strip (stripped loin) steaks, unlike the Kansas City strip (Kansas City  Strip and Bone In New York Stripped Loin MUST/would be UGLY looking steaks, with that naked (useless and expensive) T-bone just sticking out for no reason.), are usually boneless. A prime rib is a whole roast (but, I may, as is commonly done in restaurants, wish to braise the meat cut, why do you call it roast?What are the cuts that would be called an 1/8,1/4 or 1/2  ROAST?) that is sold both bone-in and boneless". (what’s rib about a boneless cut of meat, where’s the rib?) "After cooking"???, the roast ??? " is cut into individual steaks.”

Tenderness

"The New York strip" (stripped loin)" comes from the loin portion, while the prime rib" (standing rib) "comes from the rib section of the cow" (why not a bull, heifer, or steer?). “Although the loin section is the most tender section of the cow, the New York strip" (stripped loin) "does contain some large" (eye fillet or longissasimus dorsi-part of the same muscle group that is found in the stripped loin) but generally unused muscle, making the prime rib the more tender cut of the two"???.(Is the author not contradicting him or her self?).

Size

"The size of a New York strip (stripped steak) varies from 8 to 32 oz., but the most common cut of steak will average 10 to 12 oz. A prime rib roast's (standing rib cut or joint) weight will vary depending on how many ribs are in the roast. Each individual steak is generally around 16 oz. if bone-in" (where or what is the comparison here???).

Preparation

"Because the New York strip is well marbled (not always, it depend on the grade)and naturally tender (again, depends on the age of the animal and grade of the meat produced) , the best cooking method is either grilling or broiling(what or where do you think there is a difference?). A whole prime rib roast should be oven-roasted (Why?Whole beef carcases where very successfully broiled and grilled [only difference the support used for the meat] for many years), although individual steaks can be grilled or broiled" (What is the difference, between broiling and roasting, broiling and grilling, other than that for grilling you are using a grid to support the meat; instead of a skewer?)
©Al (Alex,Alexander)D Girvan. All rights reserved.