The high-priced strip loin is often cut into bone-in or boneless roasts or steaks that are prized by steak lovers. It is considered sacrilege to marinate this primal cut or to cook it beyond medium-rare. Whether roasted whole or cut into steaks, the strip loin is a special-occasion meat, commanding prices to match. The quality of marbling in this cut is an indicator of the quality of the entire cattle; beef grade in the United States is determined by examining the marbling at the rib end of the strip loin.Strip steaks are ideal for dry-heat methods such as smoking and grilling. A shell steak is cut from the smaller end of the strip loin adjoining the rib. It has a bone along one side, but doesn’t include any of the tenderloin.