Steak Cuts Know the Best Cuts of Beef for Grilling Steak and Broiling Steak

Do you know about the different steak cuts from a beef? This is important if you are to select the right cut for the right occasion. You must know what is a porterhouse steak to know how to cook a porterhouse steak. Today we have easy access to all the different steak cuts which we did not have years ago. When you see these different steaks in the supermarket you need to know how you are going to cook it.

The most tender cut of the beef is called a FILET, BEEF TENDERLOIN or FILET MIGNON STEAK. This can be purchased as filets or the whole tenderloin. It is delicious, needs very little cooking and is the most expensive. This cut is featured at very good restaurants and is used in dishes requiring high quality beef.

T-Bone

The T BONE STEAK consist of a T shaped bone with meat on both sides; the larger side is the strip steak meat and the smaller side contains the tenderloin.T bone steaks are considered one of the highest quality steaks and are expensive at steakhouses.

PORTERHOUSE STEAK is considered even more highly valued than the T bone steak. Like the T bone the porterhouse has a T bone in it. To be classified as a porter house steak the tenderloin must be 32mm thick; there are very few porterhouse steaks in each beef.

A RIB STEAK also called DELMONICO, CLUB and BONELESS RIB comes from rib section of the beef. A rib steak is usually called the rib eye and may or may not contain the rib bone. This is one of the most flavorful cuts of the beef.

The CLUB STEAK also called DELMONICO is from the small end of the short loin next to the rib end; the smallest steak in this section. It is triangular in shape and has little or no tenderloin. When cut properly it is a very good and tender steak.

The DELMONICO STEAK is a boneless club steak or a ribeye steak. The name Delmonico was made famous by Delmonico’s Restaurant in New York City on their style of cooking.

SHELL or SIRLOIN also known as BOMELESS SIRLOIN, NEW YORK or KANSAS CITY is a partially or completely boned steak. It is from the short loin with the tenderloin removed.

The SIRLOIN also called the HIP, SIRLOIN or BUTT is from the large end of the full beef loin and varies in size and shape. This cut is large making it suitable for families or company. It can be cut from 1 inch thick to 3 inches and has a delicious flavor.

The SIRLOIN BUTT is a restaurant term for a steak cut from the bone less section of the top portion of the sirloin.

SIRLOIN TIP also called SHORT SIRLOIN and TOP SIRLOIN is a boneless steak ½ inch thick from the sirloin tip roast, which comes from the beef round.

The FLANK STEAK also called LONDON BROIL is a lean flat muscle with no bone, from the beef flank. It is from the abdominal muscle of the cow and is best prepared when cut across the grain. It is used frequently in Oriental dishes.

BUTTERFLY is a style of cutting; the steak is split not quite all the way through and then opened resembling a butterfly.

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