All steak cuts are not created equal and there are many many different types that come from beef. Some cuts are more tender than others. Some cuts have more flavour than others. For the beef connoisseur you may even cook your steak dependent on the type of cut you have! Below is a list of various steak cuts. This is not an exhaustive list of steak by any stretch but we hope to provide some insight about some of the most popular.
A boneless steak cut from the centre of the rib steak. Has a strong reputation for being the most marbled of all the steak classics and delivers intense rich beef flavour.
New York Strip Loin
The Strip Loin steak has a reputation for being a true menu favourite. It is considered by many to be the most popular and versatile of all the steak classics. It has an excellent blend of firm texture and fine marbeling that delivers exceptional flavour and tenderness.
Porterhouse and T-Bone steaks are cut from the back end of the short loin end and are characterized as having the meat from the strip loin on one side of the bone and tenderloin on the other side. The Porterhouse has the distinction of having a larger tenderloin and strip portion than the T-Bone.
The Tenderloin or Filet Mignon is considered the most tender of all steak classics and also has the distinction of being the most expensive. A soft textured steak with less marbling that delivers a unique flavour with and extremely lean and tender eating experience.
The Flat Iron Steak is cut from the top blade portion of the shoulder chuck and has the distinction of being a premium cut that does not originate from the classic middle meats (rib, loin, sirloin). Tender, firm textured and well marbled piece that delivers intense beef flavour and a versatile profile.
The Tri-Tip is cut from the bottom corner of the Sirloin Sub-Primal and is often prepared as a small triangular shaped grilling roast or cut into steaks. It has a mild beef flavour and firm texture, making it an excellend choice for flavour enhancing through marinating, spice rubs or coatings
Cut from the underbelly (or Plate primal area), this is a long thin flat cut — shaped a bit like a sash or a skirt. It has long graining and is very flavourful. Its a great piece used for fajitas, Latin flavoured dishes, or Asian cuisine.