THE A-Z OF STEAK CUTS FROM RIBEYE TO T-BONE

Brisket

Depending on the quality of meat, the brisket is useful to simmer or slow cook on the grill. The weight of the portion is recommended between four and 8 pounds.

Chateaubriand – Double Sirloin

The Chateau piece is cut from the thicker end of the two-tier beef fillets. It is free of fat, tendons and silver skin.

Chuck Roll – neck steak beef

The Chuck Roll is a boneless cut area between the ribs and the backbone. It has enough fat and is characterized by tender meat fibers.

Entrecote steak

The French entrecote is a piece from the front sirloin and resembles the American Ribeye. The difference is in the details. While the steak is cut from the intermediate ribeye, ribeye steaks are taken from the rib. The steak is a so-called Premium Cut and thus present at any good steakhouse menu.

Filet Mignon – filet steak

The filet steak is called Tenderloin. One serving is approximately 8 to 11 ounces in weight, and is particularly delicate.

Flank Steak – ventral lobe

The Flank is cut from the beef flank and is desirable because of its lean texture and flavor. It is suitable for roasting, grilling or stewing.

Minute Steak

The term refers to a thin, quickly fried steak, which is usually cut from roast beef or from the hip.

New York Strip

The up to 1 inch thick steak is ideal for grilling and is also known as strip steak. It is cut from the middle back of the beef. The lean meat is surrounded by a layer of fat and may contain rib bones.

Porterhouse Steak

The Porterhouse has a distinctive T-bone and sirloin part. It can weigh up to a 2 plus pounds, and hence enough for two people.

Ribeye Steak

The Ribeye is a piece from the front and back known in Austria as a roast. It is perfect for flash frying. In the middle of the Ribeye-core, a muscle strand that looks like an eye is located. The ribeye steak is particularly juicy, and has an intense flavor due to its fine fat structure.

Sirloin – Hip

The US sirloin is a steak, which can be excellent roasted and stewed. But be careful: In England, the term refers to the roast beef sirloin.

Spider Steak

The Spider Steak, so called in Austria, is also known as the Oyster steak in America. It is heavily marbled, juicy and has a fine structure. Its English name comes from the fat marbling, which is reminiscent of the fine threads of a spider web. There are only 2 of these per steer, and even though it is small, it it very flavorful and easy to prepare with a quick sear in the pan.

Strip Loin Steak – Rumpsteak

The Strip Loin comes from the rear back. In Germany it is known as rump steak, loin or kidneys piece. It has a clearly visible layer of fat, which makes the roast for juiciness.

T-Bone Steak – Back

The T-bone steak is a classic. It is cut from the rear part of the back and got its name from the characteristic piece of bone. It is cut relatively thick and therefore it will need a longer time to cook.

Teres Major – Butcher Piece

The teres major is also referred to as bistro tender, shoulder petite tender roast, or shoulder tender . It is a piece of muscle from the back of the shoulder, and can be cut in to medallions prior to cooking.

Tomahawk Steak

The Tomahawk Steak is a Ribeye with extra long bone from the front back. The striking shape is reminiscent of an ax of the North American indigenous population.

Tri Tip

Formerly butchers reserved this particularly juicy piece, that grows between hip and ball, for municipal and church officials gentlemen. This cut is also known as the Santa Maria cut made famous in the town of Santa Maria in California at its annual barbeque festival.