BEEF: Steak Cuts

A flavorful, moderately tender cut from the rear back of the cow

A smaller cut than a porterhouse from the short loin, distinguished by a T-shaped bone that separates two different steaks: a beefy strip loin on one side and a tender filet mignon on the other

A thick, highly marbled ribeye cut with the long rib bone left on for a dramatic "tomahawk" appearance

A popular, flavorful cut of beef from the top sirloin, known as the rump cap or coulotte

Comes from the cow's shoulder, offering a rich, beefy flavor but can be tough due to well-exercised muscles

A premium, highly tender steak cut from the smaller end of the beef tenderloin

A flavorful, lean cut from the cow's underside, known for its beefy taste and long muscle fiber

A flavorful, tender cut from the diaphragm area of the cow,

A large cut from the short loin, distinguished by a T-shaped bone that separates two different steaks: a beefy strip loin on one side and a tender filet mignon on the other

A large, lean, and less tender primal cut from the cow's hind leg and rump

A flavorful, moderately tender cut from the rear back of the cow

A smaller cut than a porterhouse from the short loin, distinguished by a T-shaped bone that separates two different steaks: a beefy strip loin on one side and a tender filet mignon on the other