Popular Cuts of Steaks






 

Steaks

Sirloin - leanest steak cut with very little marbling. Because this lean cut has very little marbling, it has a milder flavor and is less tender.

T-Bone - cut from the tenderloin and the top loin, with a bone separating the two cuts. High amounts of marbling provide plenty of flavor and tenderness.

Porterhouse - cut from the tenderloin and the top loin, with a bone separating the two cuts. Similar to the T-Bone, but a larger portion of the tenderloin is present. High amounts of marbling provide plenty of flavor and tenderness.

Rib Eye - cut from the rib of the cow, Rib Eye is one of the most popular of all steak cuts. High marbling contributes to a strong flavor and tenderness.

New York Strip - also known as the Strip sirloin, New York Strip has a lot of fine fat marbling throughout the meat. The fine marbling creates a unique flavor with a silky taste.

Filet Mignon - cut from the tenderloin of the cow, Filet Mignon is the most tender of all the steaks. Even though it’s very tender, it lacks a strong flavor.

 

 

 

 

Cooking tip:
Searing the outside of your steaks helps to lock in juices, and prevent the meat from drying out while cooking. Always cook to a minimum internal temperature of 140 degrees F.

 

 
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