Steak Cuts
Ribeye Steak
Learn ribeye anatomy, marbling, cap, bone-in and boneless differences, grades, aging, buying, cooking, doneness and serving.
Read guideThe Cut Directory
Steak Cuts: A Practical Guide to Flavor, Fat and Tenderness
Explore steak cuts by primal, texture, marbling and best cooking method—from ribeye and tomahawk to bavette, picanha and teres major.
A cut name is a map to muscle structure. Start with ribeye anatomy, compare it with leaner sirloin cuts, then choose a cooking method that fits thickness and grain.
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The essential guide
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Rib
Rich, tender cuts built around the eye, cap and rib bone.
Steak Cuts
Prime Ribeye
Learn what USDA Prime means for ribeye, how marbling and rib position affect the cut, what to inspect at the counter and how to cook it well.
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Steak Cuts
Bone-In Ribeye
Learn how bone-in ribeye differs from boneless ribeye, cowboy steak and tomahawk, plus how to buy, cook and carve it.
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Steak Cuts
Cowboy Steak
Understand cowboy steak, cowboy ribeye and how it differs from tomahawk and standard bone-in ribeye, with buying and cooking guidance.
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Tomahawk
Tomahawk Steak
Learn why a tomahawk ribeye is a long-bone ribeye, how it differs from cowboy and standard ribeye, and how to buy, cook, rest and carve it.
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Steak Cuts
Ribeye Cap Steak
Understand the ribeye cap or spinalis dorsi, why it is prized, how cap steaks are fabricated and how to cook them without losing their rich texture.
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Steak Cuts
Cap Steak
Decode the term cap steak by separating ribeye cap, top sirloin cap and round cap, then choose the right texture, price and cooking method.
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Steak Cuts
Scotch Fillet Steak
Understand Scotch fillet steak as Australian boneless ribeye, including cube-roll anatomy, buying choices, pan cooking, grilling and regional names.
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Steak Cuts
Bife Ancho
Understand bife ancho as an Argentine rib-section steak, including ribeye equivalence, bone and trimming differences, parrilla cooking and carving.
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Short Loin & Tenderloin
Classic steakhouse cuts with firm strip texture and tenderloin contrast.
Steak Cuts
New York Strip Steak
Choose and cook New York strip steak by cut position, marbling, grade and thickness, including how to evaluate a USDA Prime New York strip.
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Steak Cuts
Kansas City Strip
Learn what Kansas City strip steak means, how it relates to New York strip and porterhouse, and how to buy and cook it.
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Steak Cuts
Shell Steak
Understand shell steak as a regional strip-loin term, how bone-in and boneless usage varies, what to ask a butcher and how to cook it.
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Steak Cuts
T-Bone Steak
Learn T-bone anatomy, the strip and tenderloin sides, the USDA distinction from porterhouse, buying tips and two-zone cooking for even doneness.
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Steak Cuts
Porterhouse Steak
Understand porterhouse anatomy, the difference from T-bone, how to buy a balanced cut and how to cook two different muscles together.
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Steak Guides
Porterhouse vs Ribeye
Compare porterhouse and ribeye anatomy, texture, marbling, buying, edible yield and cooking difficulty, including the official 1.25-inch tenderloin standard.
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Steak Cuts
Filet Mignon
Understand filet mignon anatomy, tenderness, grades, thickness and buying choices, then cook the lean tenderloin medallion without drying it out.
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Steak Cuts
Bone-In Filet Mignon
Understand bone-in filet mignon as a specialty tenderloin presentation, what bone may remain, how to verify the cut and how to cook it evenly.
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Steak Cuts
Tenderloin Steak
Learn how tenderloin steaks differ by section, what filet mignon and chateaubriand mean, how to trim and portion the lean muscle and cook it evenly.
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Steak Cuts
Steak Medallions
Learn what steak medallions are, which muscles they may come from, how to identify tenderloin versus sirloin portions and how to cook small steaks evenly.
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Sirloin
Beef-forward cuts where fat cap, grain and fabrication matter.
Steak Cuts
Sirloin Steak
Understand what sirloin steak can mean, compare top sirloin, picanha, tri-tip and sirloin tip, then choose and cook the right sirloin subcut.
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Steak Cuts
Top Sirloin Steak
Understand top sirloin anatomy, center cuts, cap removal, marbling and value, then learn how to grill or pan-sear it without drying the lean cut.
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Steak Cuts
Picanha Steak
Learn picanha's location, fat cap, alternate names, buying cues, Brazilian skewer method, grilling temperatures and slicing technique.
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Steak Cuts
Brazilian Picanha
Understand Brazilian picanha, the top sirloin cap and fat cover, traditional crescent skewers, buying and slicing choices, plus grill temperature control.
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Steak Cuts
Tri Tip Steak
Learn tri-tip anatomy, roast versus steak formats, its two changing grain directions, buying and trimming tips, plus grilling and carving methods.
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Steak Cuts
Coulotte Steak
Identify coulotte steak and top sirloin cap, understand its overlap with picanha, then choose the fat cap, portioning and cooking method deliberately.
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Steak Cuts
Bavette Steak
Identify bavette steak and sirloin flap, compare it with flank and skirt, then choose, cook and slice its irregular open grain correctly.
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Steak Cuts
Sirloin Tip Steak
Learn why sirloin tip steak comes from the round, how it differs from top sirloin and how to marinate, cook and slice this lean cut tenderly.
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Steak Cuts
Ball Tip Steak
Learn where ball tip steak comes from, how it relates to petite sirloin and sirloin tip, plus buying, marinating, grilling and slicing guidance.
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Steak Cuts
Spider Steak
Explore spider steak anatomy, oyster-steak terminology, web-like marbling, butcher availability and the fast pan-searing method this small cut needs.
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Steak Cuts
Rump Steak
Learn how rump steak terminology differs by country, its sirloin-round position, texture, buying clues and the best grilling and slicing method.
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Thin, Round & Prepared
Flavorful cuts and prepared shapes that reward the right tenderizing and slicing plan.
Steak Cuts
Flank Steak
Learn where flank steak comes from, how it differs from skirt and bavette, what to look for, how to cook it and why slicing direction matters.
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Steak Cuts
Skirt Steak
Compare inside and outside skirt steak, learn how to trim, marinate and sear the loose-grained cut, then slice it correctly for fajitas and more.
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Recipes
Arrachera Steak
Make arrachera with outside skirt steak, a restrained citrus-garlic marinade, charcoal heat, thermometer checks and thin cross-grain carving for tacos or plates.
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Steak Cuts
Hanger Steak
Learn where hanger steak comes from, how its central membrane is removed, why its mineral flavor stands out and how to sear and slice it.
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Steak Cuts
Flat Iron Steak
Learn how flat iron is fabricated from the top blade, what makes it tender, how to buy the seam-cut version and how to sear and slice it.
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Steak Cuts
Round Steak
Learn top, bottom and eye of round differences, how to buy round steak and when to braise, tenderize, marinate or slice it thinly.
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Steak Cuts
Minute Steak
Learn what minute steak is, which thin cuts retailers use, how it differs from cube steak and how to sear it quickly without drying it out.
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Steak Cuts
Chip Steak
Learn what chip steak and chipsteak mean, which beef cuts may be used, how to buy shaved beef and how to cook the paper-thin slices without steaming.
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Steak Cuts
Palomilla Steak
Learn what palomilla steak means, which thin beef cuts may be used, how Cuban-style seasoning works and how to pan-cook it without toughness.
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Steak Cuts
Merlot Steak
Learn what merlot steak is, where it comes from in the bottom-round heel, how it compares with flank and how to grill and slice this rare cut.
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Steak Cuts
Steak Strips
Choose the best cuts for steak strips, map the grain, slice for stir-fries and fajitas, and cook small batches without steaming or toughness.
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Steak Cuts
Steak Tips
Learn what steak tips are, which sirloin and flap cuts make the best pieces, how to buy them and how to cook tender browned batches.
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Chuck & Shoulder
Skilled seam butchery reveals tenderness and marbling in the shoulder.
Steak Cuts
Chuck Eye Steak
Learn what chuck eye steak is, why it is called the poor man's ribeye, how to distinguish it from generic chuck steak and how to cook it.
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Steak Cuts
Denver Steak
Learn where Denver steak comes from, why it is tender for a chuck cut, how to buy it and how to sear and slice it.
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Steak Cuts
Zabuton Steak
Understand zabuton steak, how the Japanese cushion name is used for chuck flap, why it may overlap Denver steak and how to verify, cook and slice it.
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Steak Cuts
Teres Major Steak
Identify teres major steak and petite tender, learn how to trim its silverskin and choose between cooking the small shoulder muscle whole or as medallions.
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Steak Cuts
Blade Steak
Understand top blade and blade steak terminology, the central connective seam, flat iron fabrication and the best grilling or braising choices.
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Mock Tender Steak
Learn why mock tender looks like tenderloin but cooks differently, how to buy the chuck cut and why braising or thin slicing works best.
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Steak Cuts
Cross Rib Steak
Learn where cross rib steak comes from, how it differs from ribeye, what its shoulder texture needs and when to braise or slice it thinly.
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Steak Cuts
Sierra Steak
Learn where Sierra steak comes from in the chuck, why it resembles flank, how to buy and marinate it, and when to grill versus braise it.
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Steak Cuts
Cube Steak
Learn what cube steak is, how mechanical tenderization changes its surface and handling, what cuts are commonly used and how to cook it gently.
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Roasts & Specialty Cuts
Match large-format and less familiar butcher cuts to their actual anatomy and connective tissue.
Steak Cuts
Beef Roast Cuts
Compare types of beef roasts by primal, tenderness, fat, grain and cooking method, from ribeye and tenderloin to tri-tip, chuck and round.
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Steak Cuts
Chuck Roast
Learn what chuck roast is, how its shoulder muscles and connective seams affect texture, what to buy and when to braise or smoke it.
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Steak Cuts
Eye of Round Roast
Understand eye of round roast anatomy, leanness and buying choices, then roast and carve it carefully for thin, tender-looking slices.
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Steak Cuts
Beef Belly
Understand beef belly as the rich navel or boneless short-plate cut, how it differs from brisket and pork belly, and how to buy, slow-cook or slice it.
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Cooking
Beef Bone Marrow
Buy, prepare and roast beef bone marrow with guidance on canoe versus cross-cut bones, cold-chain handling, bubbling doneness, toast and sharp garnishes.
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