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Types of Steak Cuts

A Lean, Flavorful Favorite
A Lean, Flavorful Favorite

T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. They are best grilled or broiled to medium-rare temperature; the meat near the bone tends to cook more slowly than other parts of the steak. Top Sirloin. This is a relatively lean cut of steak.

Brisket
Brisket

Read the What cut of beef is brisket? - Alternate name?? discussion from the Chowhound General Discussion, Beef food community. Join the discussion today.

source: chowhound.com
Chuck
Chuck

Chuck steak is a cut of beef and is part of the sub primal cut known as the chuck. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross section resembles the numeral '7'.

image: pixshark.com
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.

Flank
Flank

cut of beef The flank steak is a beef steak cut from the abdominal muscles or lower chest of the cow. The cut is common in Colombia, where it is known as sobrebarriga, literally meaning "over the belly".

Loin
Loin

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. Although it is generally not as flavorful as some other cuts of beef, it is greatly desired for being the most tender cut of beef.

New York Strip
New York Strip

The New York Strip Steak is located in the beef s short loin section and is one of the most popular steaks at high end steakhouses. When attached to the bone, the strip steak is often called a Kansas City Strip.

Porterhouse
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.

image: ign.com
Porterhouse Steak
Porterhouse Steak

T-Bone steaks and Porterhouse steaks are the same. The Porterhouse is just a larger version of the T-Bone because it is carved from the larger portion of the tenderloin. A Porterhouse is the "King of the T-Bones". Diagram Showing Beef Cuts Both are cut from the short loin area of the beef.

Rib-Eye
Rib-Eye

Where The Ribeye Steak Is Located. Ribeye steaks are harvested from the rib section of beef. It’s cut from the rib primal portion of the rib section typically spanning ribs six through 12. You guessed it. 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.

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.

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.

Ribeye Steak
Ribeye Steak

Where The Ribeye Steak Is Located. Ribeye steaks are harvested from the rib section of beef. It’s cut from the rib primal portion of the rib section typically spanning ribs six through 12. You guessed it. 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.

Ribs
Ribs

The beef rib primal cut is where we get some of the most tender, flavorful and generally desirable steaks and roasts. The main muscle in the beef rib is the longissimus dorsi, or rib eye muscle, which is situated high up on the back of the animal, where it doesn't get much exercise, so it yields some of the tenderest meat.

Round or Rump
Round or Rump

A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin.

Short Plate
Short Plate

More specifically, we are talking about the short plate today. From the short plate or the plate which happens to be the belly of the steer where we get skirt steak and hanger steak. Now hanger steak is a very popular steak especially with butchers.

source: monkeysee.com
Sirloin
Sirloin

Some markets, butchers and steak houses may foist off, on buyers who do not know better, one of the ten, inferior quality sirloin steaks as being a much better steak. Therefore, steak buyers should never order a "sirloin steak".

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.

T-Bone Steak
T-Bone Steak

T-Bone steaks and Porterhouse steaks are the same. The Porterhouse is just a larger version of the T-Bone because it is carved from the larger portion of the tenderloin. 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.

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. Although it is generally not as flavorful as some other cuts of beef, it is greatly desired for being the most tender cut of beef.

TENDERLOIN CHUCK
TENDERLOIN CHUCK

This handy guide will show you the location of major beef cuts, like chuck, ... The most tender cut of beef is the beef tenderloin and it is found within the loin.

Tenderloin Filet
Tenderloin Filet

The filet mignon or tenderloin steak is often the cut of meat prepared in beef Wellington. The tail, which is generally unsuitable for steaks due to size inconsistency, can be used in recipes where small pieces of a tender cut are called for, such as beef Stroganoff. Filet Mignon Recipes. Filet mignon, which means "dainty filet" in French is the most tender cut of beef and is also arguably the most desirable and therefore the most expensive.

Tenderloin Steak (Filet Mignon,
Tenderloin Steak (Filet Mignon,

A classic filet mignon measures just 1-inch in diameter because it's typically cut from the smallest end of the tenderloin. Although, in most markets and restaurants steaks cut from the tenderloin that measure 1- to 2-inches thick and 2- to 3-inches in diameter still bear the name filet mignon.

source: leaf.tv
The Most Tender of all Beef Cuts
The Most Tender of all Beef Cuts

The loin is actually two subprimal cuts—the strip loin (backstrap) and the tenderloin—and contains the most tender and prized cuts of meat. The strip loin, the larger of the two, is a cylindrical muscle running along the spine.

Top Blade Steak (Flat Iron)
Top Blade Steak (Flat Iron)

The Flat Iron is very similar to any of the Flat Steaks so any recipe calling for Skirt or Flank Steak will be the perfect opportunity to try the Flat Iron Steak. This cut is best grilled over a medium-high heat.

Top Loin Steak (New York Strip,
Top Loin Steak (New York Strip,

Strip steaks are easy to cook on the grill, under the broiler, or on a cast-iron skillet. By comparison, consider porterhouse steaks, which are made up of a strip steak and a tenderloin steak, each with its own cooking time. That makes cooking a porterhouse to a uniform degree of doneness nearly impossible.

Top Sirloin
Top Sirloin

One of the more than 29 beef cuts that qualify as lean; Boneless steak prepared from any Top Sirloin Butt ; Well-flavored, moderately tender beef cut that’s juicy and delicious by itself

Tri-Tip
Tri-Tip

The tri-tip is a cut of beef from the bottom sirloin subprimal cut.[1] It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.