Tapered ends of the Tenderloin, the most tender beef muscle. Cut from the thin, tapered end of the Tenderloin.
Cut from the area of the cow below the backbone, NY strip steaks are tender, lean, and boneless. It has a good amount of marbling, which lends a ton of flavor to this evenly, but it's not quite as tender as a ribeye or a tenderloin.
Filet mignon is a lean and delicious meat cut from the heart of the tenderloin, making it one of the most desirable cuts of steak. It is arguably one of the most tender cuts because the tenderloin, a muscle that does virtually nothing.
Description, Picanha is a tender cut of beef that’s popular in Brazil. It’s also known as a sirloin cap or coulotte steak. This rich, flavorful steak is cooked with the fat cap attached, making it juicy, tender and full of flavor. If you’ve been looking for a reason to use your grill, this is the perfect excuse!
Ribeye, rib eye, or rib steak is a cut of beef from the rib area. It is prized for its fat content, tenderness, and rich flavor. The ribeye is one of the most sought-after cuts in the world of red meat.
Ribeye, rib eye, or rib steak is a cut of beef from the rib area. It is prized for its fat content, tenderness, and rich flavor. The ribeye is one of the most sought-after cuts in the world of red meat.
Sirloin comes from the back of a beef animal, behind its ribs but ahead of the rump area. Sirloin cuts are often the leaner parts of a steak and contain high protein. They taste delicious, but have a slightly less robust flavor compared to a ribeye because of their lower fat content.
Crosscut from the forward section of the short loin on a steer's middle back, a T-bone steak contains a strip of the top loin and a chunk of tenderloin, both desired cuts on their own.
It’s the steak you see when you close your eyes and dream. The tomahawk steak, also known as a bone-in ribeye or tomahawk chop, is a well marbled, rich and buttery big, thick ribeye with a long bone still attached.
Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade, allowing this cut to deliver as the third most tender cut.
Bavette steak comes from the bottom sirloin. It is a long and relatively lean cut of meat with a grainy, loose texture that takes marinades very well. A well-cooked bavette steak has a robust, beefy flavor and a juicy, tender interior.
The chuck eye steak, also called a "poor man's ribeye," is a cut from the shoulder of the cow or chuck primal, from the fifth rib. Its fat ratio makes it a beefy, tender and flavorful cut.
Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender.
Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain, and is known for its bold flavor. Best when marinated and grilled or sliced thin and stir-fried.
Carne asada is grilled and sliced beef, usually chuck steak (known as Diezmillo in Spanish), though skirt steak, flap steak, or flank steak can also be used. It is usually marinated then grilled or seared to impart a charred flavor. Carne asada can be served on its own or as an ingredient in other dishes.
The teres major steak is a fairly rare cut that comes from the shoulder or 'chuck' of the cow. The second most tender cut just behind the Filet Mignon, it's lean yet juicy and versatile. Economical and robust in flavor.
Skirt steak has an intensely beefy flavor—even more flavor than the flank steak, which is similar in shape and size. Skirt is an ideal steak for marinating and will easily take on those flavors.
A hanger tender , also known as butcher's steak. The hanger stands out, though, for an important reason: its incredible flavor! Although it’s a thin cut of steak, its fans sure do love its robust, meaty flavor that has the potential to become a household favorite. And, thanks to its placement in the animal, deep within the loin, it stays very tender, especially for such a thin cut.
