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
Ribeye Steak
Learn ribeye anatomy, marbling, cap, bone-in and boneless differences, grades, aging, buying, cooking, doneness and serving.
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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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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
Understand what a tomahawk steak is, how it relates to ribeye, what to look for at the butcher, and how to cook, rest and carve it well.
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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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Short Loin
Classic steakhouse cuts with firm strip texture and tenderloin contrast.
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 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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Sirloin
Beef-forward cuts where fat cap, grain and fabrication matter.
Steak Cuts
Picanha Steak
Learn picanha's location, fat cap, alternate names, buying cues, Brazilian skewer method, grilling temperatures and slicing technique.
Read guideSteak Cuts
Coulotte Steak
Understand coulotte steak, its relationship to top sirloin cap and picanha, and how to trim, portion, grill and slice it.
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Steak Cuts
Bavette Steak
Learn what bavette steak is, how it differs from flank, how to buy it, and how to grill and slice its loose, open grain.
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Sirloin Tip Steak
Understand sirloin tip steak, why its name is misleading, and how to marinate, cook and slice this lean round cut.
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Chuck & Shoulder
Skilled seam butchery reveals tenderness and marbling in the shoulder.
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.
Read guideSteak Cuts
Teres Major Steak
Learn what teres major or petite tender is, how it comes from the chuck, how to trim it and how to cook the small, tender cut.
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