Steaks – so many cuts, so much difference

When it comes to steak, there are a lot of different cuts that you can choose from. Each cut has its own unique flavour and texture, so it’s important to know what you’re looking for before you choose a steak. In this blog post, we’ll discuss the different types of steak cuts and what they’re best used for.

The Filet Mignon

There are many different types of steak cuts, but the filet mignon is one of the most popular. The filet mignon is a cut of steak that comes from the tenderloin of the cow. This cut of meat is very tender and has a lot of flavour. It is also a lean cut of meat, which means that it has lesser fat content. The filet mignon is a good choice for people who are looking for a healthy option. There are many different ways to cook filet mignon, but the most popular way is to grill it.

The Ribeye

When it comes to steak, there are a variety of different cuts that you can choose from. One popular option is the ribeye. The ribeye is a cut of steak that comes from the rib area of the cow. This area is known for being well-marbled, which means that it has a higher fat content. This results in a steak that is juicy and flavourful. However, it also means that the ribeye is a higher calorie option. If you are looking for a leaner steak, then you may want to choose a different cut.

The Sirloin

There are many different cuts of steak, and each one has its own unique flavour and texture. The sirloin is a popular cut of steak that is known for its juicy, tender meat. However, there are different types of sirloin steak, and each one has a different flavour and texture. The two most popular types of sirloin steak are the top sirloin and the bottom sirloin. The top sirloin is a lean cut of meat that has a more intense flavour. The bottom sirloin is a fattier cut of meat that is more tender and has a milder flavour.

The New York Strip

The New York Strip is a cut of steak that is taken from the short loin of a cow. This particular cut is known for being very tender and juicy, and it is also one of the more expensive cuts of steak. The New York Strip is usually cut into steaks that are about 1-inch thick, and it is a popular choice for steak houses and restaurants. There are a few different ways that the New York Strip can be prepared, but it is most commonly grilled or broiled.

Porterhouse

A porterhouse steak is a thick, juicy cut of meat that is sure to satisfy even the most hearty of appetites. It is cut from the back of the cow, and includes both the tenderloin and the strip steak. The result is a steak that is packed with flavour and juiciness. Porterhouse steaks are best cooked medium-rare to medium, so that they retain their juiciness and flavour.

Tomahawk

Tomahawk steak is a type of beef rib steak that includes the long bone attached. It’s a popular cut of meat for grilling and is often served with the bone in. The steak is well-marbled with fat, which gives it lots of flavour. It’s a good idea to cook tomahawk steak on the grill or in the oven, using high heat to sear the outside of the steak and then lowering the temperature to finish cooking it through. Tomahawk steak is best served medium-rare or rare, so it’s important not to overcook it. When cooked properly, tomahawk steak is juicy and tender with a rich, beefy flavour.