A well-cooked steak is juicy perfection! Nevertheless, it can be a daunting experience shopping for the right cut of meat in the steak aisle of the grocery store. Learning some meat basics will help to open up an additional plethora of cooking and ordering options!

The Tenderloin

The tenderloin cut isn’t the easiest to master whether being pan-cooked or grilled because there’s such a thin line between a perfectly cooked steak and a dried-out throwaway. Chefs at steak restaurants often wrap tenderloin cuts in bacon to maximize the rich flavor. You can find the tenderloins in most supermarkets and grocery stores.

This cut is also called
• Filet
• Filet Mignon
• Fillet
• Chateaubriand

T-Bones

T bone steaks deliver the same tenderness, optimal texture, and satisfying flavors that other cuts present. The T-bone is two cuts in one and is separated through a “T” bone shape. The two cuts independently are tenderloin and strip. The exact size of each T-bone side depends on where in the short loin primal muscle the cut was taken.

Top Sirloin

Sometimes called top sirloin, these boneless steaks come from the sirloin section, near the rear side of the animal. Some people believe that the top sirloin is neither tender nor flavorful. We strictly disagree as sirloin steaks possess a very pleasant beefy flavor, and their affordable price tag makes them preferable for weeknight dinners. In top sirloin steaks, you will find that the meat is great for grilling, while the bottom sirloin provides Tri-Tip and Sirloin Bavette cuts which are good for both grilling or roasting.

Rib Eye

The ribeye is the juiciest, most delicate steak cut. It is extracted from the center of the rib section and sold as bone or boneless steak. Ribeye has much more flavor than a filet mignon, despite being slightly chewier. The rib eye is a very forgiving steak to cook because of so much intermuscular fat.

Succulent Sirloin

Sirloin is a large portion of steak that gets divided into various other types of cuts. Sirloin arrives from the backside of the animal, behind the ribs and ahead of its rump area. This is the same area where the T-bone and top sirloin cuts originate. Sirloin cuts are usually the leaner parts of a steak, with high protein and low-fat content. Top sirloin is one of the most liked sirloin cuts, with tougher muscle and bones removed for a more tender and succulent steak.