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Mets and Kansas City Royals heat up strip steak rivalry

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 Whether called New York or Kansas City, the strip steak is the exact same piece of meat.

This World Series is setting up as a “strip” tease.

New York and Kansas City don’t compete over much, but as the respective cities’ teams battle it out for baseball supremacy starting on Tuesday, it’s time to milk the other raging conflict between the two cities.

They stole our steak!

MR. MET SHOWS HIS MEAN STREAK IN PUMPKIN

Since the 1820s, butchers have called the short end of a cow’s loin a “New York Strip” — a tribute to Delmonico’s, the legendary downtown steakhouse that created the cut when John Quincy Adams was President.

Then, around the Civil War, another name for this cut started moo-ving around the country — the very same piece of meat was called, by some, the Kansas City Strip.

Now it’s full-blown carnivorous carnage.

New York Mets vs Milwaukee Brewers. Mets Ramon Castro gets a walk with bases loaded scoring Daniel Murphy. Simmons, Howard

New York Mets vs Milwaukee Brewers. Mets Ramon Castro gets a walk with bases loaded scoring Daniel Murphy.

Enlarge Yordano Ventura #30 of the Kansas City Royals throws the ball during a workout the day before Game 1 of the 2015 World Series. Jamie Squire/Getty Images

Yordano Ventura #30 of the Kansas City Royals throws the ball during a workout the day before Game 1 of the 2015 World Series.

Enlarge

New York and Kansas City don’t compete over much, but as the respective cities’ teams battle it out for baseball supremacy starting on Tuesday, it’s time to milk the other raging conflict between the two cities.

“When it comes to strip steaks, New York is — and should be — where it’s at,” says Paul Lukas, who weighed in on the topic on baseball news site Uni-Watch soon after the Mets vs. Royals World Series matchup was set.

And butcher Mark Lobel of Lobel’s of New York offered Kansas City the unkindest cut.

“New York sets the bar,” he said. “If you can make it here you can make it anywhere.”

Of course, residents of the American League championship town are comfortable with their decision to give the New York Strip a funny Midwestern name.

“We’re from Kansas City, so that’s what we call it,” says sous chef Brian Pennay of 801 Chophouse in the so-called City of Fountains. “I grew up calling it ‘the Kansas City Strip.’ It’s all about hometown pride.”

Usually such “pride” goeth before a World Series fall, but Kansas City has strength in herds.

NYC PAPERS OUT. Social media use restricted to low res file max 184 x 128 pixels and 72 dpiSusan Watts/New York Daily News

Since the 1820s, butchers have called the short end of a cow’s loin a “New York Strip” — a tribute to Delmonico’s.

“Look, you can’t beat our meat,” says Tiffany Smith, a manager at Jess & Jim’s steakhouse in KC. She says the cut “helped this part of the country become famous for this steak.”

There’s some grainfed truth to Smith’s argument. Midwesterners started calling it the Kansas City strip steak after the Civil War when Chicago’s Union Stockyards became a major beef distribution point.

But that came a generation after a humble little steakhouse opened at the corner of William and Beaver Sts. in 1827.

“They called that cut ‘the Delmonico’s Steak’ as a gilded term for quality. Eventually it was renamed the New York Strip steak” in tribute, says chef Billy Oliva.

It’s no surprise why both cities want to claim their steak. The strip is a succulent, sought-after and always-expensive cut.

Whether called New York or Kansas City, it is exactly the same piece of meat. That said, some believe the New York Strip is cut thicker than KC’s (or vice-versa); others think the New York Strip is boneless compared to the bone-in KC version.

Exported.;Carroll, Pat

Some believe the New York Strip is cut thicker than the KC strip (or vice-versa); others think the New York Strip is boneless compared to the bone-in KC version.

Some national companies split the difference to keep the peace.

“Some customers call them New York Strips. Others call them Kansas City Strips — but no matter what you call them, our strip steaks are a customer favorite,” said Karl Marsh, the executive chef for Omaha Steaks.

So where does that leave the nation as it hungrily devours the World Series? For once, we’ll let California have the last word:

“I’ve always seen it as New York Strip,” says Casey Stroube, a clerk at Berkeley Bowl, the famous Northern California grocer.

So chuck you, KC.

jsettembre@nydailynews.com

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