Have you ever been to a steak house and didn’t know what to get?
While shopping for meat in your local supermarket, have you ever had to ask an employee ” Is this a good steak “?
In this article I will go over all the top cuts of beef and what they are.
My favorite cut of beef is ” The first cut rib steak ” from the loin side of the rib !
This is probably my favorite cut of beef out of the bunch! When they’re on sale, I will load up my freezer or buy a whole rib to dry age it.
The rib comes from the part of the cow that connects to the shoulder on one side, and on the other, connects to the loin. My favorite cut of beef is ” the first cut rib steak” that is from the loin side ” !
This piece has a lot of flavor and it’s very tender. A first cut of rib can be split into halfs, so you can get two steaks out of one rib. When rib steaks aren’t on sale they cost about 15$ lb, So try to load up on them when they’re on sale.
Boneless rib steaks can either come from the loin end, or from the chuck side of the rib ( As in the photo above ). The boneless rib steaks from the chuck side are called (club steaks) and the ones from the loin side are called ( rib eye steaks ). They’re both delicious and I couldn’t suggest you one from the other.
If you don’t mind a little fat, than a club steak is for you. A rib eye steak has less fat, but it’s also rich in flavor!
Shell steak/strip steaks (ss/ss) comes from the short loin of a cow. The filet ( filet mignon ) is scooped off from the bottom of the bone of a shortloin and turns a Porterhouse into a ss/ss. The best cut of SS/SS is the cut that adjoins the loin to the rib ” The Delmonico cut”. If you want to show off ” The Hamptons butcher way “, ask for a Delmonico cut. This is the cut in the photo above. It’s a tender pieces of meat and little effort is needed to cut into it!
For more on SS/SS click here.
Boneless shell steak/strip steak
Now you’re wondering why do I write both shell steak and strip steak? It’s because strip steak is a more common term used to discribe this cut. The term ” Shell steak ” is old school and it isn’t used as often to describe this cut of beef. Boneless SS/SS are easier to cut, due to the bone has been removed. This is a great cut of beef for people who have problems chewing.
All the same rules apply when picking out a boneless SS/SS, as they do with a bone in SS/SS. Butchers will often cut them thinner, so be aware when cooking them. An average thickness is 1/2-1 inches thick.
Everyone knows filet Mignon is the cut most will eat at a fancy restaurant, wedding, or as some do in the Hamptons, ” feed it to thier dogs “. This cut is never recommend for a pet, but some of us demand the best for our animals.
This cut is extremely tender. It’s best served medium-rare due to its tenderness. A Filet mignon comes from the inner cavity of the loin. A whole piece will wiegh about 5-6 lbs trimmed. If this cut intrests you, than when ordering one, ask for a Pismo cut. This is the piece that is closest to the hind quarter of a cow. A cut from the pismo part of the filet is a bigger piece than, from one in the middle of the loin.
The cut from the middle of the loin is called a ” medallion “. There is no difference in taste, but just the size.
The Porterhouse cut is a cut from the shortloin that is from the 1st four cut out of the loin and doesn’t have the bone showing. In-between each shortloin thier is spot where, when you cut through it, the bone won’t be visible. The shortloin is located between the rib and the hip of a cow.
A Porterhouse will be thicker in size than a T-bone. Porterhouse cuts can range from a 1 1/4 – 1 1/2 inches. A nice sized Porterhouse will wiegh about a 24 oz.
The T-bone is cut where the bone is exposed and it forms a ” T ” shape ( hence the name ). It’s the opposite side of the Porterhouse. A T-bone is a little smaller than the Porterhouse is. The T-bone starts after the first four cuts on the shortloin and will form a ” T ” after it’s cut.
A T-bone is a inch in width. This is due to how a short loin tapers towards the rib.
The photo above is a good example of what a good T-bone should look like!
The Sirloin steak is a cut that has a lot of flavor and is great cut of beef to serve your family. This cut comes from the hind quarter of a cow ( from the hip ) . It’s the most inexpensive cut of beef out the ones I have mentioned. The sirion also has the least amount of fat ( All the steaks I have mentioned have a higher fat content ). Sorry, but it’s the way it goes with the most disired cuts.
A single cut of sirion steak will weigh about 1 1/4-1 1/2 lbs. They often go on sale and when buying one, go with one that is cut from the center. There’s less grizel in the center of a Sirloin. Use the photo above as a reference.
If you enjoy eating steak and want try something different, click here. Farofa is a cassava mixture of toasted flour that’s served in Brazilian steakhouses and dinner tables that have steaks on them in South America.
You simply dip a piece of your meat into it! After trying it, you never eat steak the same way again!
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Stay tranquil, The Hamptons butcher