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The Complete Guide to Steak Cuts: Learn About the Different Steaks and Their Deliciousness

Steak is undoubtedly a delicacy not to be missed. The tender steak pan-fried to perfection paired with the rich sauce brings an irresistible experience to your taste buds! As a steak lover, are you familiar with the English names of each part? Here’s your guide to the steak cuts you need when ordering!

  1. T-bone & Porterhouse
  • Both steaks come from the short loin of the cow, which contains the backbone shaped like a "T" with abdominal muscles attached to the sides. T-bone steak is closer to the front and contains the smaller tenderloin.
  1. Sirloin
  • In the UK, sirloin steak refers to the steak close to the back. Its meat is tender and tender, second only to filet, so the price is relatively low. Sirloin steak is at the upper end, is more tender, and the price is relatively higher.
  1. Filet
  • From the end part of the beef tenderloin, this part of the muscle is not weight-bearing, has less connective tissue, and the meat is extremely soft. It is generally considered the most tender part of beef. Each cow can only cut about 4 to 6 pounds, so the price is higher. .
  1. Rump Steak
  • It comes from the more active parts of the cow, mainly lean meat, and the meat is harder.
  1. Flank Steak​
  • Affordable, it has many uses besides being a steak, and is used in many Jewish and Mexican dishes.
  1. Skirt Steak
  • Coming from the diaphragm part, it has outstanding flavor, but requires higher cooking skills.
  1. Beef Brisket
  • Located in the belly of the cow and close to the ribs, it contains tendons, meat and fat. It is a common ingredient in many Chinese tea restaurants and Hong Kong-style fast food.
  1. Shoulder steak or oyster steak (Flat Iron)
  • The meat is soft and delicious, and the price is slightly lower than traditional steak, making it highly cost-effective.
  1. Rib Eye Steak
  • Also known as rib-eye steak, also known as Scottish filet in Australia and New Zealand, it comes from the rib-eye portion and is characterized by an "eye"-shaped fat in the center of the meat.
  1. Tomahawk Steak
  • A type of steak that has become more and more popular among gourmets in recent years. It uses a special cutting method to cut the bone-in beef eye. It is named after its shape like an axe. A cow can usually only cut about 8 portions of Tomahawk steak. Compared with rare.

    Whether you're ordering at 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 your steak reaches your ideal doneness!

    Whether you're ordering at 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 your steak reaches your ideal doneness!

    ▲Image source:topsousvide

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