Cuts of Steak Flashcards
What is Filet Mignon?
The most tender and lean cut, known for its buttery texture and mild flavor. It comes from the center of the tenderloin.
What is Ribeye?
A flavorful and juicy cut with excellent marbling, offering a rich, beefy taste. It’s cut from the rib primal.
What is Strip Steak (New York Strip)?
A well-marbled cut with a bold, beefy flavor and a slightly firmer texture than filet mignon. It’s from the short loin.
What is T-Bone Steak?
A bone-in steak featuring both a strip steak and a portion of tenderloin, known for its rich flavor and tenderness. It comes from the short loin.
What is Porterhouse Steak?
Similar to a T-bone, but with a larger portion of tenderloin, making it a showstopper on the plate. It also comes from the short loin.
What is Sirloin?
A lean and flavorful cut, offering a good balance of tenderness and beefy taste. It comes from the rear of the cow, behind the rib section.
What is Flat Iron Steak?
A tender and flavorful cut, often described as a ‘butler’s steak’ or ‘oyster blade,’ known for its excellent marbling and rich beefy flavor. It comes from the top blade.
What is Flank Steak?
A lean and flavorful cut, known for its versatility and ability to be used in various dishes. It comes from the abdominal muscles of the cow.
What is Skirt Steak?
A thin, long, and flavorful cut, known for its rich beefy flavor and ability to be grilled or marinated. It comes from the diaphragm of the cow.
What is Chuck Steak?
A flavorful and economical cut, often used for ground beef or stewing. It comes from the shoulder area of the cow.
What is Brisket?
A flavorful cut, often used for slow cooking or smoking. It comes from the breast area of the cow.
What is Tomahawk Steak?
A bone-in ribeye with an extra-long rib bone, known for its eye appeal and rich flavor.
