Steak Sizes & Descriptions Flashcards
1
Q
Sirloin
A
- Top of the rump
- Hearty & Lean
- Tenderized by puncturing holes
- Sizes: 6oz, 8oz, 11oz, & 16oz
2
Q
Filet
A
- Most tender
- Back strap
- Suggest to “butterfly” if MW/WD
- Sizes: 6oz, 8oz, Medallions (3 3oz pieces)
3
Q
Ribeye
A
- Most flavorful b/c of fat
- Nearest to ribs
- Sizes: 10oz, 12oz, 16oz
4
Q
Prime Rib
A
- Slow roasted
- Not pre-cut/while supplies last
- Sizes: 10oz, 12oz, 16oz
5
Q
Bone-In Ribeye
A
- Most flavorful especially on bone
- Size: 20oz
6
Q
NY Strip
A
- Second most tender
- From strip loin
- Has strip of fat along top portion
- Sizes: 8oz (thick), 12oz (traditional)
7
Q
Porterhouse
A
- T-bone: filet & strip
- Not cut in house
- Slightly pink around bone for MW/WD
- Size: 23oz
