Different cuts of steak

Have you ever stood at the butcher’s counter and wondered what the difference is between a top sirloin and a top sirloin? If you find a good beef cookbook, it will often have a diagram of the different cuts of beef. If this is too common for your taste, find yourself a couple of young FFA (Future Farmers of America) members. They will be happy to tell you everything they know about beef. In my experience, you’ll know a lot more about the inner and outer workings of a steer than you ever wanted to after meeting with FFA members. In case neither of these options are available, here’s a breakdown of some common cuts of beef.

ribs; this cut is the best option because it has abundant marbling. As the rib cooks, this marbling melts into the meat, creating a juicy, richly flavored cut of meat.

Meson; this cut also has abundant marbling. The steak has a moist, flavorful top loin and a soft, buttery tenderloin. This cut is a popular choice at restaurants that offer deals like eat our entire 26-ounce steak and all food is free. Be careful, this is a lot of meat, I have seen many brave souls try and only one succeeds. He had stomach pain for two days.

New York strip; this is a t-bone with the loin and bone cut off. This is a good quality cut of beef and can usually be found for a lower price per pound than previous cuts.

T-bone; this is an excellent cut for couples who like to share. The smaller tenderloin is a dainty bite, while the New York strip can satisfy the heartier appetite.

Filet mignon; this option is usually a more expensive option, but it’s worth the extra expense if you’re looking for the most tender and moist cut of meat. You won’t find the intense flavor of a rib or steak, but it’s still an excellent cut of meat.

Sirloin; this cut is a lower grade but larger cut of meat. A family of four can eat from a top sirloin. Try to buy the top or main grade, they will be more tender than the lower grades.