What is Filet Mignon?
The most tender and lean cut, known for its buttery texture and mild flavor. It comes from the center of the tenderloin.
What is Ribeye?
A flavorful and juicy cut with excellent marbling, offering a rich, beefy taste. It’s cut from the rib primal.
What is Strip Steak (New York Strip)?
A well-marbled cut with a bold, beefy flavor and a slightly firmer texture than filet mignon. It’s from the short loin.
What is T-Bone Steak?
A bone-in steak featuring both a strip steak and a portion of tenderloin, known for its rich flavor and tenderness. It comes from the short loin.
What is Porterhouse Steak?
Similar to a T-bone, but with a larger portion of tenderloin, making it a showstopper on the plate. It also comes from the short loin.
What is Sirloin?
A lean and flavorful cut, offering a good balance of tenderness and beefy taste. It comes from the rear of the cow, behind the rib section.
What is Flat Iron Steak?
A tender and flavorful cut, often described as a ‘butler’s steak’ or ‘oyster blade,’ known for its excellent marbling and rich beefy flavor. It comes from the top blade.
What is Flank Steak?
A lean and flavorful cut, known for its versatility and ability to be used in various dishes. It comes from the abdominal muscles of the cow.
What is Skirt Steak?
A thin, long, and flavorful cut, known for its rich beefy flavor and ability to be grilled or marinated. It comes from the diaphragm of the cow.
What is Chuck Steak?
A flavorful and economical cut, often used for ground beef or stewing. It comes from the shoulder area of the cow.
What is Brisket?
A flavorful cut, often used for slow cooking or smoking. It comes from the breast area of the cow.
What is Tomahawk Steak?
A bone-in ribeye with an extra-long rib bone, known for its eye appeal and rich flavor.
