It is true that the cut of meat is crucial to the flavor of what ends up on our plate. The finest cuts are called first cuts and include rib eye, striploin, and tenderloin, while the second cuts include flap steak and skirt steak.
Rib – eye
This is a premium cut of meat taken from the animal's 7th to 13th vertebrae. It consists of two distinct muscles and has excellent fat distribution. Each animal typically yields around 30 rib eyes.
Tenderloin
The most tender cut of beef is the tenderloin, also known as filet or filet mignon. It is located underneath the striploin and along the spine and is exceptionally tender because the animal uses this muscle very little. This cut is used to prepare the equally premium porterhouse steak.
Tomahawk
The tomahawk steak is essentially the well-known rib steak. The exceptionally long, French-trimmed bone left on the steak is prepared using the same technique as French-trimmed lamb chops. “French-trimmed” means trimming the meat and fat from the bone to create a handle-like shape.
Striploin
The striploin, also known as sirloin steak, is a premium cut of beef known internationally for the way it is cut. The cut comes from the back of the animal and is lean with a rich flavor. This cut of meat is cut against the grain, boneless, and exceptionally juicy.
T – bone
It is a steak from the rear of the beef loin. It includes the striploin and tenderloin, separated by a T-shaped bone.
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