Indeed that is gristle. All NY strips have that. If grinding, I remove most of it but a bit does not hurt. If just grilling a steak I leave it and cut around it. Unless I decide to eat it too!
I'm with @Ahumadora... I would never cut the gristle from a strip, as I love the textural contrast with the beef. That said, if I were into sausage making, I'd trim and add it judiciously to the sausage grind... gives you a nice textural contrast there, as well, a bit of that Q texture that is so popular in Asia.
I usually grind 70-30 myself. I use part of this fat to season the grill right before I lay on the steak. I usually use tongs and hold the steak and rub the fat cap all over the grill grates. Dang good! All my trimmings from this will go to grind using whatever meats I choose. Usually brisket or chuck eye steaks.
Thanks lonnie mac and Polarbear777 !! I did brats the other week but I need other sausage and maybe some burgers! And at $2.99 per pound of brisket at Costco, I may need to go buy me some! Then I’ll only have the point to smoke which is perfect!
As already mentioned, that is gristle, and is an integral part of a NY strip. Cut 'em out, as well as a 1/8" fat trim and grind the gristle and fat for sausage, or whatever. If you are cutting steaks, just trim as you go, just like the fat. If you are are going to roast the whole strip, then cut it out while executing your overall trim. In any case, the gristle has more use in other cooking than as a discardable piece of steak. That collagen is like gold for stocks and ground meats.
lonnie macPolarbear777 what sausages are there for all beef? I got a brisket today from Costco and can start grinding! Its easy to make burger patties, and maybe some Italian meatballs. But besides an all beef hotdog, is there a style of sausage I’m missing for all beef?
Beef makes superb homemade hot dogs. Same with salami, but that is more of a cured meat than fresh, which requires a different set up. All beef polish sausage is also great.
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