Steak cuts vary greatly in texture, flavor, and marbling depending on the muscle group they come from on the cow
RUMP: The rump steak is a cut of beef taken from the hindquarter of the animal, specifically the upper part of the leg. This area is a hard-working muscle, which means that the meat is leaner than other cuts, but also incredibly flavourful.
RIBEYE: Ribeye is a classic steak cut, known for its exceptional flavour and marbling. Cut from the rib section of the cow, it is one of the most tender and juicy cuts available. The ribeye is characterized by its distinct eye of marbling, which ensures a rich and juicy flavour when cooked.
FILET MIGNON: Filet Mignon is known as the king of steaks, thanks to its extreme tenderness and delicate, buttery flavour. This steak comes from the tenderloin, which is located just below the spine of the cow. Because this muscle isn’t used as much during the cow’s lifetime, it is one of the most tender cuts available.
FILLET: The fillet steak, or tenderloin steak, is a cut of beef that comes from the tenderloin – a long, slender muscle located beneath the ribs and along the spine of the cow. This muscle does very little work, resulting in a cut that is incredibly tender and delicate. Due to its premium quality and limited availability (only about 4-6 pounds of tenderloin per cow), fillet steaks are often considered a luxury item and can command a higher price at your butcher than other cuts.
SIRLOIN: Sirloin is a versatile steak cut, characterized by its lean, but flavourful meat. It comes from the rear of the cow, just before the rump. Because this muscle is used frequently during the cow’s lifetime, sirloin can be less tender than other cuts but still has a unique and robust taste.
T-BONE: The T-bone steak is a combination of two steaks: the tenderloin and the strip steak. It is characterized by a T-shaped bone in the centre, which separates the two cuts of meat. T-bone is known for its rich beefy flavour and tenderloin’s buttery, tender texture.
PORTERHOUSE: Porterhouse is similar to T-bone in that it consists of two steaks separated by a Tshaped bone. However, it has a larger portion of the tenderloin, making it the ideal steak cut for those who want the best of both worlds. It’s a big steak, perfect for sharing or perfect for a large appetite.
NEW YORK STRIP: The New York Strip is a popular steak cut known for its juicy and flavourful meat. This steak comes from the beef loin and is characterized by its leaner, yet still tender, texture. Because of its consistency, it can take on a range of marinades and seasonings, making it a versatile steak.
FLANK: Flank steak is a lean cut of meat that comes from the abdominal muscle of the cow. While not as tender as other cuts, it is known for its rich flavour and versatility in cooking. Flank steak is ideal for grilling or pan-frying, and it makes an excellent addition to salads or tacos.
SKIRT: Skirt steak is another lean cut of meat that comes from the diaphragm muscle of the cow. It is known for its robust, beefy flavour and versatility in cooking.
Credit: Miller & Carter Steakhouse
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