Trends and tastes change from time to time, but these beef cuts are sure to stay in fashion in restaurant menus for a good long time.

SKIRT STEAK
It is the most popular steak nowadays. It is important to know that you have two similar cuts not to be mistaken, the “Inside skirt” or “hanging tender” (thicker one) and the “outside skirt” also named the “thin skirt,” the latter is usually the most common and tender.

In both cases, the thin white membrane portion must be trimmed close to the lean to avoid tough-chewiness. Eat it thinly sliced and cut against the grain for maximum tenderness.

TOMAHAWK STEAK
This is a very elegant steak, with a very noticeable long bone extending from the limits or your plate. This steak is the full ribeye steak attached to a long, exposed bone. Each steak is the width of a rib bone which results in a generous cut about 2″ thick. These large steaks include the coveted cap of ribeye, so they’re amazing in appearance and incredibly tender-delicious. In the majority of restaurants, they cut it between 30-36oz

COWBOY STEAK
The Cowboy steak is a bone-in ribeye (like the tomahawk but shorter) of generous proportions. With extra bone and fat to trap the flavorful juices, it chars up perfectly on a hot grill or under a broiler.
To be called a Cowboy Steak, the steak must be cut from a selected beef short loin.

FILET MIGNON
The king of the lean beef cuts. It comes from the primal whole cut tenderloin when is triple trimmed and sliced into medallions. Usually, 4oz, 6oz, or 8oz are the common portion sizes. It is lightly marbled with fat and has the mildest flavor of all cuts. Because filets are so lean and have almost no fat to add flavor, some chefs like to sear them with butter and others like to wrapped them in bacon to add flavor.

CHATEAUBRIAND
It comes from the primal whole cut tenderloin as well, but this is the center cut of the muscle and can weight from 2 to 3lbs.

An average Chateaubriand steak is the same thickness of a small roast and is traditionally prepared for two to four servings.
RIBEYE STEAK
(also known as Delmonico steak)
America’s favorite steak. The rib-eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. An abundance of marbling, ribbons of fat that melt into the lean as it cooks delivering that rich beef flavor. A Smooth, subtle texture and exceptional tenderness. It is found in the upper rib cage which is not weight-bearing and gets little exercise hence its tenderness.

NY STRIP STEAK
New York strip steak comes from the cow’s loin area. This steakhouse favorite is very tender, but not as much as a rib eye. When buying a New York strip, choose one that’s at least one inch thick to keep it from drying out when grilling or broiling.

The New York strip steak is usually sold with a half-inch of fat running along one side. It is recommended to trim the fat off after cooking to take advantage of the flavor and richness it adds.


SHORT RIBS
Short Ribs are well known as a slow cooked item with “fall off the bone” tenderness; however, they’re also an excellent grilling choice. Featuring an intense beef flavor and generous marbling.

All short ribs are from a rib section that contains three to four ribs. Depending on where it is cut from, it can be three to five inches thick and contains meat in between with a lot of muscle, fat, and tendon, which give it a lot of strong beefy flavor.

Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness.
PICANHA – RUMP CAP
Picanha is a cut of beef called sirloin cap in the U.S. that is the most popular in Brazil. In the U.S. it is little known, but referred to as the rump cover, rump cap or culotte. Like the Striploin it is a lean muscle beef cut that is the reason why butchers leave a thick fat cap on it to add flavor to it while cooking-grilling

Brazilians made it famous through their steak house concept named Rodizio all over the world where servers come to the table with knives and a meat skewer, on which are speared various kinds of quality cuts of meat, most commonly local cuts of beef.

Like with the skirt steaks, eat it thinly sliced and cut against the grain for maximum tenderness.

By Pablo Liberato

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