BEEF

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, bone-in cut of beef from the rib primal, prized for being tender, juicy, and flavorful

A premium, flavorful cut from the rib section, known for its rich marbling, tenderness, and juicy, beefy taste

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

A lean, flavorful, and economical cut from the cow's hindquarters that requires low-and-slow cooking to become tende

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

It is a boneless, well-marbled cut from the short loin area.

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 triangular, flavorful cut of beef from the bottom sirloin

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