Beef Cuts

in Food & Drink

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1.

Filet mignon

Filet mignon (French for "cute fillet" or "dainty fillet") is a steak cut of beef taken from the tenderloin, or psoas major of the steer or heifer.

The tenderloin runs ... Learn more

Pros: amazing cut of meat. delicate and typically well grained Cons: expensive.
2.

Top Loin Steak Boneless

A boneless beefsteak cut from the top loin muscle of the short loin. Boneless top loin steaks are tender and flavorful and are best prepared using grilling, broiling, sautéing, or ... Learn more
3.

Tenderloin Roast

This is the most tender portion of the entire carcass, and you'll pay dearly for it. You can cut it into steaks, or make a heavenly roast beef out ... Learn more

Pros: Mouth wateringly tasty and versatile. Cons: Rather expensive.
4.

Ribeye Steak

Rib-eye steaks are very tender, well marbled with fat, and fairly expensive. They're usually boneless, but you can sometimes find bone-in rib-eye steaks. Learn more

Pros: Flavorful enough not to need marinade. Just salt & pepper. Good cut if you're in an ... Cons: Can cause a lot of smoke when cooking. Best to ...
5.

Bone-In Ribeye

There is a HUGE difference between boneless and bone-in ribeyes... Learn more
6.

Porterhouse Steak

Many believe these to be the best of all steaks. They include parts of two muscles: the flavorful top loin and the buttery soft tenderloin. It's best to grill ... Learn more

Pros: Strip AND Filet. Cons: Difficult to get both sides just right. The filet is ...
7.

T-Bone Steak

Named for its distinguishing T-shaped bone, this choice cut is almost identical to a Porterhouse steak, only it doesn't have as much of the tenderloin muscle in it. It ... Learn more

Pros: Nice flavor
8.

Tenderloin Steak

This steak is cut from the beef tenderloin, part of the short loin primal. It is greatly desired for being the most tender but of beef. Several steaks are actually ... Learn more

Pros: the best cut of beef you can eat Cons: expensive
9.

Delmonico

Delmonico steak (alternately steak Delmonico) refers to the Rib Eye cut of beef prepared Delmonico style made world-famous by Delmonico's Restaurant in New York City during the mid 1800s ... Learn more
10.

Sirloin

The sirloin is near the rump, so the meat's a bit tougher than cuts from the loin or the rib. There are several different sirloin steak cuts, named for ... Learn more