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Beef cuts you should know about if you are a steak lover

Everyone enjoys a good steak, but which cuts are best? Do you know where your favourite beef cut comes from? Knowing the best steak cuts is the first step in grilling the ideal steak, which is followed by using a premium steak grill. There are differences in the sorts and nomenclature of beef cuts not only between regions but occasionally even between butchers. The butcher counter might be overwhelming because there are so many options there, yet so little information. There are a few cuts of steak that are often regarded as the best, despite the fact that there is no such thing as the best cut of steak (it actually depends on your preferences and how you are preparing it!).

Ribeye Steak (Scotch Fillet)

Large and round, ribeye has good marbling all over. Due to its juiciness, flavour, and tenderness, it is a traditional favourite among steak enthusiasts. It is offered with or without the bone. The ribeye's distinctive feature is the high level of marbling, which also makes the cut incredibly tender because you get a tiny piece of salty fat with every bite. The ribeye is one of the larger steak cuts, notably the Tomahawk Steak, and the marbling runs evenly across the entire cut, making each bite as soft as the last.

Steak Strips

Strip steak, often known as New York Strip, is a more rectangular, typically boneless cut that is renowned for its marbling and deep, rich flavour. Despite being slightly less tender than a ribeye, it is still a premium choice because of that distinctive flavour.


The tenderloin, a lengthier cut without marbling, comes next. It is less flavoured than other cuts because of the lack of marbling, but what it loses in flavour is more than makes up for in tenderness. A butter-based sauce of some sort is frequently served with fillet mignon, a steak cut from the smaller end of the tenderloin.

T-Bone Steak

This steak is taken from the short loin of the cow and is more tender than the tougher rear because it is located closer to the middle of the cow's stomach. The T-bone separates two types of meat—top loin and tenderloin—and those who like it appreciate it for the juiciness and softness present in both. People who enjoy the range of high-quality steaks adore it for this reason.

Hanger Steak

On the underside of the animal, on the short plate, is where the hanger steak is sliced. Unlike other cuts that come from muscles that undergo more hard work and have a chewier texture, it is rich in taste and very delicate. Even though it is more affordable than tenderloin or T-bone, it is still somewhat pricy. However, in terms of texture and flavour, it is unmatched. The hanger steak, on the other hand, is difficult to come by and was formerly known as the butcher's steak because it was the cut of meat that butchers preferred to cook at home.

Top-Sirloin Steak

This beef cut is preferred by steak enthusiasts and is superior to the tougher bottom sirloin in terms of taste and appeal. Despite being boneless, this cut, which comes from the cow's top rear end, is typically far more soft and tasty. It rarely becomes extremely chewy and rubbery when cooked properly. Even though it is less expensive than some of the more expensive steaks, this steak is still excellent.

Bottom Sirloin Steak

Even though the bottom sirloin isn't used as frequently as the top sirloin or the back of the tenderloin, many people nonetheless adore it because it's inexpensive and simple to cook. This cut is taken from the cow's hip, which is often a harder area of the animal. Your choice of cooking method is what gives it its enchantment. Because roasting a bottom sirloin whole will only highlight its hardness, it is essential to prepare it differently from how you would prepare a conventional steak.