The Ultimate Steak Cut Guide: Know Your Cuts and Their Flavours

Steak is undoubtedly a must-try delicacy. A perfectly seared, tender steak paired with a rich sauce brings an irresistible experience to your taste buds! As a steak lover, are you familiar with the English names of the various cuts? Here is the steak cut guide you need when ordering!

1. T-bone & Porterhouse

• Both steaks come from the short loin of the cow, containing a 'T'-shaped vertebra with flank muscles on either side. T-bone steak is closer to the front and contains a smaller tenderloin.

2. Sirloin

• In the UK, sirloin steak refers to the cut near the back of the cow. It is tender and ranks second only to fillet, so it is relatively lower in price. Sirloin steak is located at the upper end, is more tender, and is relatively higher in price.

3. Filet

• Coming from the end of the beef fillet, this muscle bears little weight and has less connective tissue. The meat is extremely tender and is generally considered the most tender part of beef. Only about 4 to 6 pounds can be cut from each cow, so it is relatively expensive.

4. Rump Steak (Rump Steak)

• Coming from a part of the cow that is more active, it is mainly lean meat and the texture is relatively hard.

5. Beef Flank Steak (Flank Steak)

• Great value, and besides being used as steak, it has many other uses; many Jewish and Mexican dishes choose this cut.

6. Skirt Steak

• Coming from the diaphragm area, it has outstanding flavour but requires higher cooking skills.

7. Beef Brisket

• Located in the cow's abdomen and near the ribs, it contains tendons, meat, and fat. It is a common ingredient in many Chinese tea restaurants and Hong Kong fast food.

8. Flat Iron Steak (Flat Iron)

• Soft and delicious, relatively lower in price than traditional steaks, offering great value.

9. Rib Eye Steak

• Also known as ribeye steak, and in Australia and New Zealand as Scotch fillet, it comes from the ribeye section. Its characteristic is a 'eye'-shaped piece of fat in the centre of the meat.

10. Tomahawk Steak

• A steak that has become increasingly popular among foodies in recent years. It is a bone-in ribeye cut using a special technique. Named for its shape like an axe, only about 8 Tomahawk steaks can be cut from one cow, making it relatively rare.

Whether ordering in a restaurant or cooking at home, understanding these steak cuts will help you improve your cooking skills and enrich your dining experience. Don't forget to use a professional meat thermometer to ensure the steak reaches your desired level of doneness!

Whether ordering in a restaurant or cooking at home, understanding these steak cuts will help you improve your cooking skills and enrich your dining experience. Don't forget to use a professional meat thermometer to ensure the steak reaches your desired level of doneness!

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