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The Hanger Steak is derived from the diaphragm of the cow. Often referred to as the "butcher's steak" because the butcher usually keeps it for themselves.
The Hanger Steak is usually the most tender cut on an animal and is best when cooked quickly over high heat.
Ribeye steaks are harvested from the rib section of the beef. A rib steak, ribeye steak and a prime rib roast are essentially the same cut of beef. The rib section lies in the upper rib cage which is not weight-bearing and gets little exercise. An abundance of marbling, ribbons of fat that melt into the lean meat as it cooks delivers a rich beef flavor. A smooth, fine texture and exceptional tenderness.
The Flank is cut from the abdominal muscles or lower chest of the cow.
It is a relatively long and flat cut and can be used in a variety of dishes including London Broil or Stir Fry.
The Flat Iron is cut from the Shoulder of the beef.
Flat Irons offer significant marbling, great flavor at a wonderful price.
The Sirloin is cut from the rear portion of the animal, continuing off the short loin from which the T-bone is cut.
The sirloin is divided into three types of steaks: the top sirloin, the bottom sirloin and the sirloin tip.
The Porterhouse is the “King of T-Bones”. The Porterhouse is cut from the rear-end of the short loin which contains a larger portion of filet. To be called a Porterhouse, its filet portion must be at least 1.25 inches thick.
The Porterhouse is perfect for grilling.
Being located in the short loin section, the have more fat marbling than many other cuts of steak. Fat marbling and younger beef is key to enhanced flavor and tenderness.
The Tenderloin is the most tender muscle and offers a fine, buttery texture.
Available as a Roast, Steak or a Bacon-Wrapped Steak.
The Tenderloin is best cooked at high temperatures, very quickly as it will dry out.
The Strip is harvested from the “short loin” section of a beef. Mostly the strip is known by its most popular name of New York Strip. But sometimes it’s simply called a Strip Steak or a Kansas City Strip.
The strip steak is prized for its fine texture and buttery flavor. It is moderately tender and has good fat marbling.
The T-Bone is cut cut from the “short loin” section of beef. A t-shaped bone separates what is a “New York Strip” and a “Tenderloin Filet”.
T-bone are among the most popular steaks, perfect for grilling. Being located in the short loin section, they have more fat marbling than many other cuts of steak.
The Tri-Tip is cut from the bottom sirloin and offers a very lean roast or steak.