It’s cut from the far back and contains a larger portion of filet mignon. The porterhouse steak is the same cut as the T-bone and has the same characteristic T-shaped bone.

But this is, of course, a question of taste. Compared to the porterhouse cut, it is considered the less premium cut, as it has a smaller piece of fillet. This popular steak cut comes from the short loin across the spine. It is characterized by its T-shaped bone, which separates the strip and the tenderloin muscles. Like the ribeye, it is composed of four muscle strings, which enclose an aromatic hunk of fat. The chunk of fat in the middle is often described as its key characteristic, but in fact, the name comes from one of the four muscle ligaments which looks like an eye.Įntrecôte is the French version of the American ribeye cut. The ribeye steak comes from the front rib and is a typical American cut. A tomahawk steak is normally so big that it can easily feed at least two people. The thickness of the cut depends on the thickness of the bone.

The cut is a bone-in ribeye steak from the front rib of the beef. It is marbled, moist, and has an intense flavor thanks to its intact rib bone. Then, this cut of meat is usually divided into two fillets. This cut comes from the front shoulder and the large strip of sinew in the middle is usually removed. The name of this rather thin cut comes from its characteristic iron-like shape. for corned beef, pastrami, or Texas-style BBQ. Due to its long fibers, it needs to be cooked very slowly, e.g. The outer skirt steak is more tender and has a much more intense flavor than the inner one.īrisket beef comes from the chest and is divided by a layer of fat. They are both not particularly tender, but very tasty. The outer and the inner skirt steak are cut from the beef’s diaphragm.

Other names for flat iron steak