Beef Cuts Chart

12 Beef Cuts you should know

1. Ribeye Steak

The ribeye steak is cut from the rib section of the cow, typically between the 6th and 12th ribs. Known for its rich marbling, the ribeye is one of the most flavorful and tender cuts of beef. The high fat content renders down during cooking, resulting in a juicy, melt-in-your-mouth texture. This cut is perfect for grilling or pan-searing, bringing out its robust beefy flavor. Often found bone-in or boneless, the ribeye is a favourite among steak enthusiasts. Its intense marbling makes it a top choice for those seeking a succulent and indulgent steak experience. *Certainly is my favourite!

2. T-Bone Steak

The T-bone steak comes from the short loin section of the cow and is distinguished by its T-shaped bone, which separates two different cuts of meat: the tenderloin and the strip loin. This cut offers a combination of textures and flavors, with the tenderloin being buttery and tender, while the strip loin is firmer and more flavorful. Ideal for grilling or broiling, the T-bone provides a satisfying steak experience for those who enjoy variety in a single cut. The bone also adds extra flavour, making the T-bone a popular choice for steak lovers.

3. Porterhouse Steak

Similar to the T-bone, the porterhouse steak is cut from the rear end of the short loin, featuring a larger portion of the tenderloin compared to the T-bone. This cut is prized for its size and the contrast between the tenderloin and the strip loin, offering a versatile eating experience. The porterhouse is best cooked by grilling or broiling to maximize its rich flavors and tender texture. Known for its impressive presentation and satisfying combination of tenderness and taste, the porterhouse is often considered the king of steaks.

4. Sirloin Steak

Sirloin steak is cut from the rear back portion of the cow, near the hip, and is divided into top sirloin and bottom sirloin. The top sirloin is more tender and well-suited for grilling, broiling, or pan-searing, while the bottom sirloin is less tender but still flavorful. Sirloin is a lean cut with a robust beef flavor and a firmer texture compared to more marbled cuts. This versatility makes it a popular choice for various cooking methods, providing a satisfying and hearty steak experience without excessive fat.

5. Fillet Steak (Tenderloin)

The fillet steak, or tenderloin, is the most tender cut of beef, taken from the small end of the tenderloin muscle. This cut is renowned for its delicate, buttery texture and mild flavor. Due to its leanness, the fillet steak is best cooked using dry-heat methods like pan-searing or grilling, often finished in the oven to maintain its tenderness. Its subtle flavor and luxurious texture make it a favorite for special occasions and fine dining, providing a melt-in-your-mouth experience.

6. Rump Steak

Rump steak is cut from the hindquarters of the cow, encompassing the lower back and upper leg muscles. Known for its robust beefy flavor, the rump steak is lean and can be slightly chewy if not cooked properly. Grilling or pan-searing are ideal methods to enhance its natural taste while maintaining a good texture. This cut is often used in dishes requiring a hearty, flavorful meat component, offering a satisfying chew and a rich taste profile that appeals to those who enjoy leaner steaks.

7. Flank Steak

Flank steak is a long, flat cut from the abdominal muscles of the cow. It is lean with a pronounced grain, making it a popular choice for dishes that benefit from slicing against the grain. Flank steak is best cooked quickly over high heat, such as grilling or broiling, to medium-rare. Its robust flavor and relatively tough texture can be enhanced by marinating or tenderizing before cooking. Known for its versatility, flank steak is often used in stir-fries, fajitas, and other dishes requiring flavorful, thinly sliced beef.

8. Skirt Steak

Skirt steak is cut from the diaphragm muscles and is known for its intense beefy flavor. It is long and flat, similar to flank steak, but usually more tender. Skirt steak benefits from high-heat cooking methods like grilling or pan-searing and is often cooked to medium-rare. This cut is prized for its robust flavor, making it a favorite for dishes like fajitas and steak tacos. Despite its slightly chewy texture, the skirt steak’s rich taste makes it a popular choice for those who enjoy strong beef flavors.

9. Beef Brisket

Beef brisket comes from the breast or lower chest of the cow, known for its significant connective tissue and fat. This cut requires slow cooking methods, such as smoking, braising, or slow roasting, to break down the tough fibers and render the fat, resulting in a tender and flavorful meat. Brisket is a staple in barbecue cuisine, where it is often cooked low and slow for several hours. The rich, smoky flavor and tender texture of properly cooked brisket make it a beloved choice for hearty, comforting meals.

10. Flat Iron

Flat iron steak is cut from the shoulder or chuck of the cow and is known for its tenderness and flavor. Despite being from a traditionally tough area, careful butchering removes the tough connective tissue, leaving a well-marbled and flavorful cut. Flat iron steak is ideal for grilling or pan-searing, and its even thickness makes it easy to cook to the desired doneness. The steak’s rich, beefy flavor and tender texture make it a versatile and appealing option for steak lovers.

11. Tomahawk

The tomahawk steak is essentially a ribeye steak with the entire rib bone left intact, giving it a dramatic and impressive presentation. This cut is known for its rich marbling and tenderness, similar to the ribeye, but with the added flavour from the bone. The tomahawk is best cooked by grilling or broiling to medium-rare or medium, allowing the fat to render and enhance the meat’s natural flavors. Its striking appearance and rich, juicy taste make the tomahawk a popular choice for special occasions and steak aficionados. *Definitely my second favourite!

12. Flank Steak

Flank steak is a lean and flavorful cut from the abdominal muscles of the cow. It has a pronounced grain and is best cooked quickly over high heat, such as grilling or broiling, to medium-rare. Flank steak benefits from marinating to enhance its flavor and tenderness. This cut is often used in dishes that require thinly sliced beef, such as stir-fries and fajitas. Its robust flavour and versatility make flank steak a popular choice for various culinary applications, providing a satisfying and flavourful meat option.