6 Popular And Delicious Steak Cuts

The best and most expensive steaks come from the short-loin group, which appears around the lower waist of the steer, an area that gets little exercise. See the best steak cuts to buy »

 

This flavorful cut comes from the rib section (rib removed) between the short loin and the chuck. (If the rib is left in it’s a bone-in rib steak.) A cowboy rib-eye is a bone-in rib steak with a long extended bone. 

 

This cut comes from the tender short loin and is equivalent to a porterhouse minus the tenderloin or bone. It’s also marketed as shell steak, strip steak, Delmonico steak, and Kansas City steak. 

- Advertisement -
 

These steaks are more economical than the short-loin or rib steaks and come from below the steer’s waist, around the top of the hip.

 

The porterhouse is the king cut and includes a T-shaped bone with a full-size filet mignon on one side and full-size New York strip steak on the other. A porterhouse must be at least one-and-a-quarter inches thick. 

 

A boneless cut that comes from the small end of the tenderloin. It is quite tender but lacks the flavor of beef with a bone attached.  

 

Similar to the porterhouse (though a bit smaller, at least a half-inch up to just below one-and-a-quarter), it’s two steaks in one with a filet mignon on one side and a bone-in New York strip on the other.

Our Westchester Home Design Awards event is June 26!

Close the CTA

Our Wine & Food Festival returns June 3-8!

Close the CTA

Our Best of Business Ballot is open through May 16!

Close the CTA

Our Healthcare Heroes Luncheon is May 15!

Close the CTA

Holiday flash sale ... subscribe and save 50%

Limited time offer. New subscribers only.

Close the CTA