what are good steak cuts?
235476
['Eye Fillet (aka Fillet or Tenderloin) A classic cut, the eye fillet comes from the strip of muscle tucked against the backbone of the animal. ... ', 'Scotch Fillet (aka Ribeye) ... ', 'Sirloin (aka Porterhouse or New York Steak) ... ', 'T-Bone. ... ', 'Rump. ... ', 'Onglet (aka Hanger) ... ', 'Skirt. ... ', 'Flank.']
64567
["Beef brisket comes from the chest area between the shoulders of the cow, which means it's a working part of the animal and moves around quite a bit during its lifetime. ... ", 'Chuck steak. ... ', 'Onglet. ... ', 'Rib-eye steak. ... ', 'Another classic steak cut, rump is at the opposite end of the spectrum to fillet. ... ', 'Shin. ... ', 'Sirloin steak.']
423450
Garrick Saito has the right answer. A steak is just a roast sliced thin and can come from any muscles in the cow large enough to cut as steak. Even some cuts we would not normally think of as steak get sold as steak.
446023
The most common cuts of beef sold as braising (or stewing) steak include chuck, skirt, leg and flank – all hardworking muscles that are tough and need long, slow cooking. ... Stewing beef is often sold ready-diced into fairly small pieces which will break down almost completely during cooking.
787119
Petite sirloin: Also know as “tip steak” this cut comes from the loin region of the cow, close the rump. It's a very lean cut that isn't super tender, but it has good flavor and is usually used for sandwiches and kebabs.
1075612
The Best Cuts Opt for natural cold cuts with no added preservatives or nitrates whenever possible. Sliced turkey breast and lean roast beef are among your best options. ... They contain more saturated fat and sodium than lean, natural turkey and roast beef. Save these for occasional indulgences or skip them altogether.
386328
The sirloin steak is a steak cut from the back of the animal. In US butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut.
827463
Where it's from: Skirt steak is a thin, long cut of beef from the diaphragm muscles of the cow. It is also lean and contains a lot of tough fibers. Flavor and texture: Skirt steak has even more intense beefy flavor than flank steak. ... Skirt steak is best seared or grilled and makes a great stir-fry meat.
944397
Although they're fattier than other steaks, the fat also provides an insane amount of flavor that steak fanatics can't get enough of. The taste tends to be richer than other cuts, including the sirloin. Rib eye is one of the best types of steak for pan-searing, which helps bring its strong, delicious flavors out.
601654
['Chuck. Chuck is from the front upper section of the cow, which gets a lot of movement. ... ', "Rib. The next cut of meat we're talking about is the rib. ... ", 'Short Loin. ... ', 'Sirloin. ... ', 'Round. ... ', 'Brisket. ... ', 'Fore Shank. ... ', 'Short Plate.']
595225
Description: This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone.
739607
Flat iron steak—also known as a top blade steak, top blade filet, and shoulder top blade steak—is cut from the shoulder of the cow (called the chuck) and is nicely marbled with lots of beefy flavors.
1411290
Cheaper cuts of meat. Some of those cheaper cuts include Beef (mince, chuck, blade, brisket); lamb/mutton (shoulder, neck, gigot chop); Chicken (thigh) and Pork (belly, shoulder, gigot, chop).
225952
Flat iron steak (US), butlers' steak (UK), or oyster blade steak (Australia and New Zealand) is a cut of steak cut with the grain from the chuck, or shoulder of the animal. This produces a flavorful cut that is a bit tough because it contains a gristly fascia membrane unless removed.
411922
Though not as tender as cuts from the tenderloin, the top loin steak can be a great combination of the flavor of a rib-eye steak and the tenderness of a filet mignon. This is a versatile cut of meat but is best when cooked quickly over high heat.
506100
Steak tips are most often cut from the sirloin, but they can be cut from any part of the cow. These premium steak tips are robust and meaty thanks to the varied tender steaks they're cut from, like tri-tip, flank steak, coulotte, and, of course, sirloin.
79647
Top Sirloin Steak on the Grill. Top sirloin steak is a great steak for grilling and in my experience, while not as tender as steaks from the short loin, such as the filet mignon, they have more flavor. ... I look for a good fresh cut of top sirloin steak.