The upper section of the short loin below the ribs — the cow’s longissimus muscle – is used to make the New York Strip steak. Because this muscle isn’t overworked, the steak is extremely soft, marking it as one of the most premium meats available. This cut has a little marbling throughout and fat on the border of the steak, but not quite as much as the Ribeye. The whole sirloin may be portioned up and roasted whole in the oven. Enjoy the legendary New York Strip steak from the comfort of your own home, with free delivery anywhere in Cyprus for purchases over €149!