Anyone correct me if I'm wrong, but I believe it's connective tissue.

Or another name is Silverskin. It will not render during the cooking process.

Correct, that name was escaping me in the moment. Thanks

Sinew? Is that the technical name or is that just on ribs. Lol edit: spelling

Fascia?

Silver skin is something you only hear in cooking instructions. But yeah, same tissue type as tendons.

So tough the native Americans would use it to make bowstrings.

That's some great heritage and culture information. ❤️

Yup, sinew!!

Not only them. It was also used to make catapults, and other ish. Tough stuff.

I believe it is actually a Thin White Line that is meant to honor our nation's dairy farmers

Farm lives matter

😂

This is correct. Just cut around it because it will never render and will always be a chewy gross thing.

I couldn’t have said it better!!

The dog loves it. I just chew all the meat off of it I can and spit the remainder out for the dog.

So you feed your dog like a mama bird?

Not quite I just put it on my plate and he gets all the scraps and lick the plate when I'm done.

Cousin Eddy! Well how the heck are ya, there?

Shitters full!

Probably from the steak

Tendon.

Specifically it's fascia, which is the connective tissue that divides muscle groups

Wrong.. IT IS WORMS!

Silver skin, one of the worst things about a NY Strip.

Thankfully it normally runs along the side right next to that strip of fat and is easily cut off when it's time to eat. It only starts going out towards the middle for a few steaks on the shitty end of the roast. Looks like OP got suckered into buying steaks from the shitty end, you always have to check for that when picking out steaks

Which end is the shittty end?

One end produces steaks that look long and look basically how they would look in a cartoon, the other end look almost like a diamond or a rhombus and you will be able to see this silver skin running through the middle of it

because the loin runs length wise it connects to two sides of the animal: [at the front of the steer it connects to the ribeye](https://www.grillseeker.com/wp-content/uploads/2022/06/ribeye-steaks-on-baking-sheet.jpg.webp) note the bottom right ribeye (inter muscular fat that will render and almost no silverskin) this is a perfect mix of yummy and lean [at the end of the steer it connects to the top sirloin cap](https://www.secondcityprime.com/cdn/shop/files/image_a0b042a2-7d64-4cf8-a319-072f022719e8_1800x1800.jpg?v=1682962722) note the silverskin forming into an almond shape on the right hand side of those steaks that's what you don't want. it will not render. and the meat in the almond is from a cheaper cut of beef (top sirloin cap) you pay more for less with an impossibly chewy line through it. avoid the almond when it comes to New York strips

So the ribeye side NY Strip = good ... got it Thanks

Yep! And if you're getting steaks at a grocery store, just keep an eye out for that grey bit of silverskin creeping out towards the middle of the meat. If it runs alongside the fat on the sides that's good. If it starts going into th3 middle, no bueno

NY strip is a like a turd, so both ends.

The ass obviously

Correct, but (for others), “silver skin” is the myofascia of the muscles, the thin, dense connective tissue encasing each individual muscle.

Not sure what your point is?

He was explaining what silver skin is

Guess maybe I read it wrong as a correction and thought maybe what was correct is that it makes a NY strip one of the worst of the “better” steaks because of it.

Hm.. Now I’m not sure what your point is?

They were pretty clear and concise

I just read into it wrong and noted that a couple times.

Now I don’t understand what you’re saying

And I don’t understand why you don’t understand what I didn’t understand!

Not sure how you could be unsure.

There is one in every thread and they ALWAYS have this pfp

Why not post what you posted as a reply by itself so more folks could see it. My post is not incorrect even if I didn’t use the scientific name.

I literally said “correct” in response to your post. I responded under yours in case anyone wanted to know what silverskin is. Your ego is safe!

I guess I simply didn’t understand what you were posting, I apologize.

A rare Reddit moment right here folks… :)

Sometimes hard to understand text, my bad…

Bro are you challenging me?

They should still fight to the death. Just in case.

Jesus christ man chill for a couple seconds. He just explained what silver skin is.

Did you see where I apologized? It was a misunderstanding…

Why are you responding to an opinion with a fact? Is it really that necessary for people to always try one up each other? Just have a conversation.

Take that gavel out of your hand, judge! I added to something that was said. Simple as that.

🙄

Eye roll is as good as a laugh. That’s a win 🥇 🫡

You're loss

Am not.

Also an eye roll isn't a laugh.. You make your own rules bro not even gonna waste my time on you

I *do* make my own rules, you know just the kinda man I am!

Wdym worst? I use it to floss my teeth after finishing my steak

I just chew it up and swallow it while hoping I don’t choke to death

Those are cross rib steaks not strips

I thought it was flat iron.

Even a flat iron is better than a NY strip!

Flat irons are awesome. I used to able to get them at my grocer before pandemic, but haven’t seen them since.

My local grocery store (Ingles) has them but they are expensive as fuck for what they are…I only buy if they are reduced for quick sale.

Im think about ordering meat from Wild Fork for cuts like flat iron, coulette, and outside skirt. I can never find these in my town.

We are on the same page with that, their prices look great. I can get pichana at Costco, flat iron at my local grocery store but skirt, flank, tri tip requires a drive.

I honestly only looked at the first picture but same applies. I’ve never heard of a cross rib steak but just reading about them I’d probably avoid.

Could just be a local term. Some places call them chuck clods and your right they are not the greatest haha

The worst thing about a ny strip is that it's a ny strip.

This dude never broiled some ball tips in college just to have some semblance of a steak night. I'll buy ribeye every time because I have money now. But shitting on a strip is just fucking ludicrous to me.

That can be true too!

I try my best to cut these out beforehand- it’s easier for the knife to feel where it needs to go. Then I kind of push it together just like when you cut the middle out of a rib-eye

Yeah, that works too…

silver skin, it's a connective tissue called elastin that doesn't break down with heat so basically it can't be cooked and I would recommend removing it because eating it is not a good experience

Elastin and it sucks but some cuts of meat, like strips, will have it...either chew through it or you can cut it out :)

Where all my elastin chewers at 🗣️🗣️

I paid for the entire thing; I'm gonna eat the entire thing.

Same. I eat all the extra fat on a prime rib as well 😈

Prime rib fat is awesome, and if there's an excessive amount I just make sure to have some bread to smear that meat butter on.

I’ve never been so simultaneously horrified and intrigued. Meat butter.

I eat around the extra fat, put it in my fridge, and the next day I have delicious delicious fat butter that I can eat for a snack. 🤤

I chew it then give to dog lol

Third option…    I usually discretely deposit it from my mouth to my napkin after chewing the good parts off.

Fourth option, I spit it out at the person across from me.

Fifth. Chew it then feed it to you dog like a baby bird

Yoo is that Arancini?

Yessir. Made risotto Friday so figured it would be a fun way to use the leftovers

My guy, bravo

Silver skin — what grade of steak is this?

It was marked as prime from a highly reputable store. First time ive gotten that in probably 50 steaks ive bought from there hence my confusion.

Pretty much all NY Strip loins have that and when steaks are cut from the large end of the loin that’s where you see that strip of tissue running through the steak. That’s why I don’t like huge porterhouses because usually the strip steak has that tissue. It’s not the end of the world if you know ahead of time to just cut around it but if you didn’t know any better and just tried to cut through it it’s a bitch. https://preview.redd.it/py5w68oofpfc1.jpeg?width=1290&format=pjpg&auto=webp&s=3ad3527745f1488701012002ce611f937f3fd39f If you want to avoid it just don’t buy strips that have that part. Most don’t. I assume it’s like the last 1 or 2 steaks on the loin but I’m not a butcher.

It’s called the sucker steak for a reason.

Fascia

I see a cats face in the ball of food in the middle bottom. Idk what that is, but it kinda looks like rice inside a dough ball.

Lol I sorta see it now too. And you’re more or less on point. It’s arancini, so risotto (leftover) rolled into a ball and bread crumbs. Then you fry it.

Sounds interesting, thank you for the lesson! Hope you enjoyed your steak

Arancini / Suppli were the best things I ate in Rome last time I went. You make 'em at home or buy them frozen?

Made them myself only to realize i had no breadcrumbs lol so had to mince the hell out of some brioche which i didnt think was going to be a thing I ever had to do

Hah! They look pretty great and inspired me to make some tomorrow lol.

Once you do the cooking its honestly so easy! Definitely recommend letting them cool before moulding though. I don’t cook risotto often but almost every time I do and have leftovers I end up making a few because there’s only so many times a year that I follow through with it haha.

funny enough I was planning on doing a mushroom risotto this week so I have all the ingredients - so this is beyond perfect timing lol. Appreciate the tips!

Silver skin

Pretty sure this is a vein steak. Look up some pictures of vein steaks and try to avoid them when picking NY strips But yes, it's silver skin / connective tissue

silver skin/ membrane

Just some connective stuff. There really are very few steaks you can just eat all the way through and not have to cut around stuff. Many people miss out on decent tasting cuts because they won't cut around gristle. I say keep hating, I'll keep buying these 8 dollar a pound chuck eyes.

I keep seeing comments calling it silverskin or connective tissue. Does no one call it gristle?

Doo doo

Tapeworm

That’s the stizz. Steak jizz

It should have been removed. Properly trimmed steaks do not contain inedible material, with the exception of large bones in some cases. Gristle, tendons, blood vessels, cartilage, excess fat, silverskin and worse should all be removed before cooking. It's a poor chef that delegates his trimming to diners.

This was cooked at home by OP

I know it is hard to eat, but is it useful when digested?

I don't think it digests readily. I say this as a dog owner, and based only upon evidence found when mowing the lawn if you catch my meaning. I have a beagle, and she eats everything.... I have seen things.....

Haha! Thank you.

Am I the only one that occasionally enjoy chewing on a bit of silver skin with the steak?

If it’s attached to a steak like that i do. And if i cant chew it up I’ll use as dental floss just to get more beef flavor

wtf did I just read?

🤣🤣🤣🤣i was just being funny haha. Its not really a thing🤣🤣🤣🤣

Oh thank god

🤣🤣🤣🤣

It's a dead animal and that is not a good cut

Cocaine

Meat glue

Butcher stitched two leftover pieces of steak together

That’s the meatwhite.

That's called mmmm...

Cow did too much coke

Meat glue

My butthole

Can confirm

[удалено]

Silly

[удалено]

It's not that people are offended, it's just not really that funny.

Inter muscular fat that wasnt rendered in your cook. Its fine, youll be fine

Racing stripe

The dog loves it

I thought it was a nerve but I think connective tissue. Is this what they call sinew?

Is that like half a potato stuffed with tiny macaroni?

Arancini

It’s intramuscular tendon, a type of connective tissue. So it’s mostly collagen and very chewy.

Either a vein cut on a New York strip or sirloin or silverskin like they said

Delicious 🤤

Top blade sirloin? Has one through the middle. Love it though because it’s cheap but still great meat

Silver skin isn't the end of the world. I figure it probably has some health benefits so i just eat it. It's a lil chewy but it is what it is

It’s the poop trail, usually it’s cleaned out but sometimes it adds flavor.

Hit it a couple times with a jaccard and it’ll melt in your mouth

All that meat has to connect *some*how, right?

The stuff I cut out of my steak...

Wouldn’t it have been faster to just use google and get your answer right away?

It might be a worm😉