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The T-bone and Porterhouse consist of a T-shaped bone with meat on each side. The larger side contains meat from the strip loin, whereas the smaller side contains the tenderloin. Porterhouse steaks are cut from the rear end of the short loin and contain a much larger section of the tenderloin. T-bone steaks are cut from further forward in the short loin and contain a comparatively smaller section of the tenderloin.
The rib eye or ribeye, also known as the Scotch filet is a beef steak from the beef rib. When cut into steaks, the ribeye is one of the most popular and juiciest steaks on the market. Meat from the rib section is more tender and fattier than most other cuts of beef. This extra fat makes ribeye steaks and roasts especially tender and flavorful, and well suited to dry heat cookery. The ribeye can be cut boneless or bone-in; a "bone-in ribeye" (sometimes called a "cowboy ribeye") is synonymous with a rib steak. The cuts are otherwise identical; a justification sometimes used for leaving the bone in is that extra moisture and fat alongside the bone will enhance the flavor. It is recommended for this cut to be served at medium-rare, to medium, as this will melt fat in the meat and give more flavor.
The sirloin steak is cut from the lower portion of the ribs, typically large (about 2lbs). It is an excellent steak for feeding multiple people.
The flank steak is cut from the belly muscles of the cow. It is best when it has a bright, red color. Because it comes from a strong, well-exercised part of the cow, it is best prepared when cut across the grain. Additional tenderness can be added by marinating the meat in a tenderizing liquid, including acids like tomato-based products, lemon juice, wine, vinegar, pineapple or ginger.
Skirt Steak is cut from the plate of the beef. It is a quick-cooking steak that is often used for making fajitas.
The strip steak is also known as striploin, shell steak, Delmonico, New York or Kansas City strip steak. Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and it is particularly tender. When still attached to the bone, and with a piece of the beef tenderloin also included, the strip steak becomes a T-bone steak or a Porterhouse steak. The Kansas City strip steak usually has a portion of the bone connected, whereas the New York strip steak is boneless.
Filet Mignon also called Tenderloin Steak, Fillet de Boeuf, Fillet Steak, or when left whole, Chateaubriand. This is the most expensive cut of the meat on the beef. It comes from the short loin, the strip of muscle that does the least amount of work when the animal moves around, therefore making the boneless cut extremely tender.
A round steak is a steak from the round section of a steer or heifer. Specifically, a round steak is the eye round, bottom round, and top round still connected together. This is a lean cut and it is moderately tough. Round steak is commonly prepared with slow moist-heat methods including braising to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky.
Brisket is a cut of meat from the breast or lower chest. It is the most popular cut for corned beef.
Oxtail is a bony, gelatinous meat, and is usually slow-cooked, often stewed or braised. It is a good stock base for a soup.
A Standing Rib roast is a cut from the rib section, which is one of the eight primal cuts of beef. The entire rib section comprises ribs six through twelve of the animal; a standing rib roast can comprise anywhere from two to seven ribs. It is given the name "standing" because it is most often roasted in a standing position, that is, with the ribs stacked vertically and the vertebral processes on the bottom. An alternative is to cook with the rib bones on the bottom and the vertebral processes removed for easier carving. A standing rib roast, if sliced when uncooked, would yield a number of rib steaks.
The eye of round is a roast cut from the full cut round. It is lean and makes a great oven roast. Because of its solid structure it is great for slicing thin for French dip sandwiches.
The rump roast is the chunk that is cut off the end of the round (hindquarter) to square it up before cutting full cut round steaks. The rump is three cuts in one and is sometimes left whole but usually divided into three separate roasts. There is the bottom-round portion, the top-round portion (watermelon cut, and the eye of round or the three-in-one portion (it has a little bit of all three cuts). Any one of these roasts will make an excellent oven roast.
The sirloin tip roast is a very nice oven roast. Like many oven roasts if it is overcooked it will be dry and tough. Pull from the oven when it reaches the medium rare internal temperature of 145-150F and it will be very nice.