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Steak is also called a Delmonico Steak and is cut from the short loin from the same meat a Rib Roast is cut. It is smaller than a T-Bone steak but has the same large eye section. If it is properly cut, this is a very tender, flavorful steak. Look at the eye of the steak and choose one that has thin marbling and a good texture.

STRIP STEAKS

New York Strip Steaks and Kansas City Strip Steaks are cut from the short loin after the Filet Mignon or Tenderloin Steak is cut. These are very tender steaks for grilling or baking in the oven at 400 degrees Fahrenheit.

RIB STEAK OR RIB EYE STEAK

A Rib Steak or Rib Eye Steak is a very flavorful steak cut from the rib area where a Rib Roast is cut. It is not as tender as a New York Strip or Kansas City Strip but can be tender if thin marbling throughout the steak is chosen. Rib Eye Steak is great on the grill or baked in the oven at 400 degrees Fahrenheit.

PORTERHOUSE STEAK

A Porterhouse Steak is very popular because it is a large, very tender steak with a nice section of tenderloin. It is excellent grilled. It can be baked in the oven at 400 degrees Fahrenheit if a grill is not available.

T-BONE STEAK

A T-Bone Steak is easily identified by the T-shaped bone and is cut from the center section of the short loin between the Porterhouse Steak and Club Steak. It has a smaller section of tenderloin and smaller tail than the Porterhouse does. This steak is best broiled.

SIRLOIN STEAK

A Sirloin Steak with bone is a tender, flavorful large steak suitable for grilling or broiling. It is cut from the area in front of the short loin. The Sirloin Tip Steak or Boneless Tip Steak is cut from the bottom tip of the sirloin section and is less tender than the ones with bones but very flavorful. A Sirloin Steak is great grilled or broiled in the oven. The Sirloin Tip Steak or Boneless Tip Steak is better when braised.

SKIRT STEAK

A Skirt Steak is cut from the plate between the shank and flank. It is tenderized and used as fajita meat, breakfast steaks, minute steaks, or cube steaks. It is also used in stews.

FLANK STEAK

Flank Steak comes from the area below the short loin. It is used in the recipe London Broil and is sometimes packaged by that name.

GROUND HAMBURGER MEAT

Ground hamburger can come from different areas of the beef steer. This is why the packages are labled with numbers such as 80/20 or 75/25. The lower number refers to the amount of fat content in the ground meat and comes from the marbling of the meat cut it was ground from. Ground burger with a 80/20 or higher fat content will produce the most flavorful and juiciest hamburgers.

GROUND CHUCK

Ground chuck comes specifically from the shoulder area of the beef steer where chuck roasts are cut. It is a leaner ground beef but less flavorful and produces dryer grilled burgers. Ground chuck often has a 90/10 or 93/7 fat ratio on the label. Ground chuck is best used in spaghetti sauces, tacos, chili, and other dishes where a lot of spices and herbs are used.

Studying the cuts of beef in order to know how to cook them for the most flavor and tenderness will result in far less failures in the kitchen.

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