And when I ordered a sirloin the captain came out carrying an entire strip loin and carved off a fat steak.

AT $42, a nicely charred 16-ounce slab of prime boneless strip loin might not seem like much of a bargain now, but it could soon.

But his hanger, skirt, strip loin, fillet and rib-eye are all choice grade.

Cuts that benefit most from dry-aging are strip loins, short loins and rib roasts, which are broiled, grilled or roasted in an open pan.

A high-quality steak cut from the strip loin, a muscle that is relatively low in connective tissue, so it is particularly tender.

Bison is less marbled than beef cuts like rib roast, rib-eye or strip loin, so it should be cooked no more than medium-rare.

He said his customers order Uruguayan filet mignon and strip loins twice as often as American prime.

The lean Uruguayan strip loin, bottom, is a trifle chewy but it has an exceptionally beefy taste, and the flavorful filet, top, is very tender.

His dry-aged strip loin with rutabaga purée and a truffled-up demi-glace is not too shabby, either.

Don't sing, sweetheart, and if you return to Spotlight Live, don't order the strip loin ($34).