Could the iconic "New York strip" steak soon be known as the "Texas strip?" Texas Lieutenant Governor Dan Patrick has ignited a debate by suggesting just that. Following a meeting with the Texas Cattle Feeders Association, Patrick took to social media to propose the name change, arguing that Texas, as the leading cattle producer in the U.S., deserves the recognition more than New York, which primarily has dairy cows.
Patrick questioned why the cut is named after New York, pointing out that the name originated in the 19th century simply because a New York restaurant chose to call Texas beef a "New York Strip." He believes it's time to update the nomenclature to reflect the true source of the high-quality beef.
He announced plans to introduce a resolution in the Texas Senate to officially rename the cut. He also intends to encourage restaurants and grocery stores to adopt the "Texas strip" name on their menus and labels, hoping the change will gain national and even international traction.
Patrick emphasized the economic benefits of promoting the Texas brand and believes this seemingly small change could significantly boost the state's cattle industry. He highlighted Texas's dominance in cattle production, boasting 12.2 million head, the highest in the nation. The Texas Cattle Feeders Association, representing the largest cattle-feeding region in the U.S., markets over 6 million fed cattle annually—a quarter of the country's total.
While acknowledging that the strip steak has various regional names like "Kansas City strip" and "Omaha strip," Patrick stressed that the "New York strip" moniker remains the most common. However, research suggests the name's origin lies simply with New York City steakhouses, not the state's beef production.
Internationally, the cut is known as "sirloin" in Australia and the United Kingdom, and "striploin" in Canada. Patrick's playful closing remark suggested he might celebrate the potential name change with a "Texas Strip" steak dinner after the legislative session concludes.
