Make No Misteak!
If you’ve been in the supermarket or butcher shop before you’ve probably seen or heard some, or all, of the types of steak listed below.
However, you might not know what any of the terms actually mean. We’re here to help you differentiate the most popular cuts of beef, from the T-Bone to the Sirloin.
A. Strip Loin: Cut from the short loin the strip loin offers a tender, well marbled, and flavourful cut of beef perfect for grilling. Because it is cut from a single muscle, the strip loin cooks evenly and can be cut from 1/2″ to 2″ thick or more.
B. Tenderloin: The tenderloin is a cut of meat that is exceptionally tender, and very low in fat. Found in the middle of the back between the sirloin and the rib. Served whole, or portioned into filet mignon, the tenderloin offers superior tenderness, but often less marbling than other cuts.
C. T-Bone: The T-bone is a bone-in steak from the short loin. This cut has a T-shaped bone that separates the tenderloin section from the larger portion of the top loin. These steaks are not as tender as the porterhouse steak but are still very tasty.
D. Porterhouse: The porterhouse is typically a thicker, larger cut than a T-bone and shares the same characteristics. The short loin or ‘strip’ makes up one side, and the other side of the T-bone is the filet.
E. Ribeye: The prime rib is the most sought after roast. When cut into steaks, the rib eye is one of the most popular and juicy steaks on the market. Meat from the rib section is tender and fattier than other cuts of beef. This extra fat makes rib-eye steaks exceptionally tender and full of flavour.
F. Flank: Flank steak is cut from the belly muscles of the cow. The flank steak gives best results when marinated, grilled at high heat for 2-3 minutes per side, and then finished at a lower temperature (350ºf) for 10-15 minutes or to desired doneness.
G. Sirloin: Typically served as Top Sirloin or Sirloin Medallions, these steaks offer an excellent combination of marbling, tenderness, and value.