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Types of Beef Steak

Brisket
Brisket

Flank steak and brisket have reputations as being tricky to cook, but they are among the most flavorful cuts of beef. Both come from the underside of the cow, with the brisket coming from the breast portion, while the flank is found closer to the belly, along the sides.

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Chuck
Chuck

What is a chuck eye steak? It is often referred to as the poor man’s rib eye and that is for good reason. Rib eyes are cut from the 6 th to the 12 th rib of the cow. The chuck eye is cut off the 5 th rib. Don’t confuse them with chuck steaks. These are chuck EYE steaks. There are only two chuck eye steaks per cow so they aren’t always available.

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Filet Mignon
Filet Mignon

The center cut of the tenderloin is used for steaks including the filet mignon, Chateaubriand steak, and beef Wellington. Chateaubriand is cut from the thicker end of the tenderloin. Porterhouse and T-bone steaks include the filet mignon as the medallion of meat on one side of the bone.

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Flank
Flank

Cooking flank steak: Flanks steaks take to marinades very well, and some marinades can help to tenderize the meat. High heat and quick cooking is the best way to cook flank steak. It can be stuffed, grilled, or seared.

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Loin
Loin

This steak is cut from the beef tenderloin part of the short loin. It is greatly desired for being the most tender cut of beef. This steak is cut from the beef tenderloin part of the short loin.

New York Strip
New York Strip

New York Strip Steaks: Boneless or Bone-In. Strip steaks are usually boneless, but the bone-in version is sometimes called a shell steak or club steak. The bone adds flavor and moisture, in addition to making it more impressive-looking, which is why you often see them served in restaurants.

Porterhouse
Porterhouse

The porterhouse is a composite steak coming from the point where the tenderloin and top loin meet. Basically an over-sized T-Bone steak, the porterhouse is generally cut thicker and has much more of the …

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Rib-Eye
Rib-Eye

A rib steak, ribeye steak and a prime rib roast are essentially the same cut of beef. A multiple “prime rib roast” is slow-roasted in the oven. When individually sliced between the ribs, it becomes a steak that is best when grilled or broiled.

Ribeye
Ribeye

A rib steak, ribeye steak and a prime rib roast are essentially the same cut of beef. A multiple “prime rib roast” is slow-roasted in the oven. When individually sliced between the ribs, it becomes a steak that is best when grilled or broiled.

Ribs
Ribs

The rib eye is boneless and the rib steak includes the rib bone. Both the Rib Eye and Rib Steak cuts are carved from the ribs spanning the sixth and twelfth ribs of the beef. USDA Prime Certified is the best creating the buttery, juicy flavor because if its rich fat marbling.

Round or Rump
Round or Rump

Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher. Used as a roast or cut into steaks. Steaks cut from the roast are used in stews or processed into cube steak.

Short Plate
Short Plate

Beef steak Cookbook: Plate Media: Plate In U.S. butchery, the plate of beef (also known as the short plate) is a forequarter cut from the belly of the cow, just below the rib cut.

Sirloin
Sirloin

Sirloin steak strips are sauteed with garlic and onion powders and chopped onions. Chili or bell peppers, diced tomatoes, condensed cream of mushroom soup, and milk are added and simmered for 10 to 15 minutes.

T-Bone
T-Bone

The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a "T"-shaped bone with meat on each side.

T-Bone Other Names: Porterhouse
T-Bone Other Names: Porterhouse

A Porterhouse is the "King of the T-Bones". Diagram Showing Beef Cuts Both are cut from the short loin area of the beef. A center "T-Shaped Bone" divides two sides of the steak. On one side is a tenderloin filet and the other is a top loin which is better known as the New York Strip Steak. When the bone is removed, the result is two distinctly different steaks. A Filet and a New York Strip.

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Tenderloin
Tenderloin

Beef tenderloin is cut from the loin of a cow. It comes from the short loin, or the psoas major of the beef carcass. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender.

Top Sirloin
Top Sirloin

Top sirloin is a cut of meat from the primal loin, subprimal sirloin, of a beef carcass. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak).

Tri-Tip
Tri-Tip

The tri-tip roast or steak (also called a triangle roast) is the 1 1/2 to 2 1/2 pounds of meat that sits at the bottom of the sirloin. Not only does it have a rich flavor, but also tends to be lower in fat than most other cuts.