TYPES

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A cut above the rest…

You have 364 days to find your perfect partner for March 14th (and we’re not talking about the Blowjob here)… So why not work your way through the list below, and ensure you get lots of practice before the Steak and BJ Day comes around (we’re talking about both parts here).

Chateaubriand steak

Usually served for two, centre cut from the large end of the tenderloin. Sometimes it’s extra thick top sirloin.

Chuck steak

A cut from neck to the ribs.

Cube steak

A cut of meat, usually top round, tenderised by fierce pounding with a mallet or mechanical blades.

Filet Mignon

A cut from the small end of the tenderloin; the most tender and usually the most expensive cut by weight.

Flap steak

A cut from the bottom sirloin.

Flank steak

From the underside. Not as tender as steaks cut from the rib or loin.

Flat iron steak

A cut from under the shoulder blade.

Hanger steak or (French) onglet

A steak from near the centre of the diaphragm. Flavourful, and very tender towards the edges, but sinewy in the middle. Often called the butcher’s tenderloin or hanging tender.

Popeseye steak

Thinly sliced rump steak, originating in Scotland and available in the UK.

Rib eye steak (also known as Scotch fillet / Spencer)

A rib steak consisting of the longissimus muscle and the spinalis or cap. This comes from the primal rib used to make prime rib which is typically oven roasted as opposed to grilled as is typical with rib eye.

Round steak, rump steak, or (French) rumsteak

A cut from the rump of the animal. A true grilling steak with good flavour though it can be tough if not cooked properly.

Sirloin steak

A steak cut from the hip. Also tends to be less tough, resulting in a higher price tag.

Outside Skirt steak

A steak made from the diaphragm. Very flavourful, but also rather tough.

Inside skirt steak

A steak from the flank or bottom sirloin similar in appearance but more tender than the outside.

Strip steak, also known as Kansas City strip, New York strip, and Entrecôte

A high-quality steak cut from the strip loin, a muscle that is relatively low in connective tissue, so it is particularly tender.

T-bone steak and Porterhouse

A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra). The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse – though generally smaller in the strip – will have more tenderloin.

T-bone and Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size.

Tri-tip steak/roast

Also known as a Triangle Steak, due to its shape, it’s a boneless cut from the bottom sirloin butt.

Got it? Great. Now here’s some tips on cooking it.