If you are a steak person, than these beef cuts will be familiar to you, but i’m sure you can’t exactly name each one of them right? You should know your cuts! This article however, could help you identify which beef cuts would you prefer to order every time you crave for a heavy steak meal.
Porterhouse
A classic steak that both has a strip steak and filet mignon, separated by a bone.
T-Bone
A T-bone is almost similar to a porterhouse except for the slight difference in the size of filet mignon.
Flat Iron
The flat iron is placed close into a tender area of the shoulder, which obviously means that shoulder steaks are not always tough.
Filet Mignon
This part is a little bit expensive and smoothy soft, filet mignons is a real deal for special guests, what exactly you are paying for is its tender texture.
Bone-In Rib Eye
A tender steak that has the an actual rib that makes it even more tasty and flavorful
Strip
A lean cut with an even more tender texture than a filet mignon or a rib eye and has equally great taste.
Rib Eye
This rib eye steak is one of the juiciest of all steaks you’ll have because of its melting fat around the meat.
Flank
This steak has a flat oval shape and is quite long. You can see the slices across it to lessen your chewing.
Hanger
A piece of a hanger steak weighs about 2 pounds including its tendon that is located at the center that adds to its delicious flavor.
Skirt
This grained skirt steak is taken from the chest area of the animal. Not that tender but the taste is absolutely perfect.
Top Sirloin
This firm and flat grained steak is so easy to cut into solid cubes and will remind you of kebab.
Tri-Tip
This part is taken from the sirloin area. but is not really cooked as a steak. Good thing is, you can grill it like a thick steak. Also try to avoid overcooking it.
