Everybody loves a good steak. There is nothing quite like a beautiful beef cut cooked on the grill or pan-seared to perfection. But, unfortunately, not everyone knows steak cuts well enough; some are even oblivious to the fact that there could also be bad steaks.
Remember – good food always starts raw. That is why wholesale food suppliers play one of the most significant roles in ensuring that you consistently serve good food at the dining table.
Steak cuts are classified according to the part of beef where they are taken. We are featuring 7 of them in this article. Some are better than others for reasons explained in their descriptions.
- Ribeye steak. This is one of the most prized cuts taken from the rib of a cow. Its main attraction is the marbling, which results in a deliciously beefy, juicy, and slightly chewy character, keeping steak lovers in awe all the time. It may be served with a rib bone, attached or boneless, and create magic in the mouth, even if you only add salt and pepper.
- Filet mignon. Another popular steak cut, taken from the end part of the tenderloin, the filet mignon is all about its “melts-in-your-mouth goodness.” It is super tender with a mild beefy flavor that could explode with a sauce or even bacon. However, since it has low fat and connective tissue, it is quite easy to overcook. Most chefs would sear filets on high heat and finish them off on low heat to keep them from drying out.
- T-bone steak. With a t-shaped bone in the middle, it is difficult to mistake this steak cut with anything else. It also has that unique feature of offering two beef cuts – one from the tenderloin and the other side from the strip steak. That gives you the best of both worlds – the juicy, tender bite of the tenderloin and an intensely beefy flavor from the top loin, also known as the strip steak.
- Porterhouse steak. Look closely to spot the difference between the porterhouse and the T-bone, its close twin. The porterhouse steak is thicker, and it has a bigger tenderloin, as it is taken from the back part of the loin.
- The New York strip. Also known as the strip steak, this boneless cut is taken from the short loin and has even more flavor than the tenderloin, with its share of fat. It is slightly inferior compared to a ribeye. But if you have a limited budget, the strip may be good enough.
- Hanger. Inexpensive but good, this one hangs from the diaphragm of the beef and is not attached to any bone. It comes with an intense flavor and could be tender enough if appropriately treated. The hanger steak may benefit from a highly acidic marinade. It also cooks on high heat and is served medium rare, sliced against the grain.
- Flank steak. Another inexpensive beef cut, the flank steak is taken from the lower abdomen area, near the rear section. It is lean and flavorful but would need a highly acidic marinade to tenderize a bit. This is a choice cut for braising, but it can cook fast on high heat, too.
