Final answer:
The dry-aged bone-in strip is cut from the A) loin section of a cow. It is typically 1 to 1.5 inches thick and can weigh between 10 to 14 ounces. This cut is renowned for its tenderness and flavor after the dry-aging process.
Step-by-step explanation:
The dry-aged bone-in strip is cut from the loin section of a cow. This cut is known for its tenderness and flavor, which are enhanced by the dry-aging process. The strip steak, also known as the New York strip, is part of the T-bone or Porterhouse steaks and is located along the spine in the loin area, just behind the rib section. Regarding the size, strip steaks can vary, but they are typically about 1 to 1.5 inches thick and can weight anywhere between 10 to 14 ounces, although they can be larger in some cases.