A Guide to Beef Cuts

A Guide to Beef Cuts

What's your beef? Wagyu, Angus or Piedmontese? Porterhouse, prime rib or flatiron steak? These days, going to a steakhouse is much more complicated than years ago, when all you could choose from was a New York strip, ribeye and filet mignon. We took the bull by the horns to sort out all the terminology for you. Read below and find more helpful tips with GAYOT's Meat Guide.

And don't forget — you can find all these mouth-watering beef cuts at Ohama Steaks

• Chateaubriand
A thick piece of the tenderloin (the pointed end of the short loin), sized to feed two or more people and traditionally roasted.

Chateaubriand steak is cut from the thickest part of beef filet

• Delmonico
A boneless cut from the rib section, named after the 19th century New York restaurant that popularized this dish. 

Delmonico steak is also known as a club steak

• Filet mignon
Think French! The name of this cut translates as tenderloin and it is the tapered, fork-tender end of the short loin.

Filet mignon is a pricey beef cut favorite

• Flank steak
A lean cut of meat taken from the underbelly that grills quickly. This cut often is used for fajitas.

Flank steak is often used for fajitas

• Flatiron steak
Cut from the top blade, so named because it resembles a flatiron.

Flatiron steak is cut from the shoulder of the animal

• Hanger steak
Also called the hanging tenderloin, this cut is part of the diaphragm that hangs between the ribs and the loin.

Hanger steak is also called hanging tenderloin

• London Broil
A large cut from the flank, often marinated to tenderize it, then broiled and served thinly sliced.

London Broil is a classic beef cut

• New York strip
A steak by many other names such as shell steak, Kansas City strip or sirloin club steak: The marbled, larger end of the short loin.

New York strip is a popular beef cut

• Porterhouse
Essentially the T-bone's big brother, combining two steaks in one, the New York and the filet.

Porterhouse steaks have more filet to them then T-bone steaks

• Prime rib
The bone-in rib steak, cut from ribs six through twelve, that often contains a bit of gristle but is full of flavor.

Prime rib is cut from the primal rib

• Ribeye
A rib steak without the bone; prized among steak lovers for its marbling and flavor.

Ribeye steak is a favorite

• Sirloin steak
Sitting between the short loin and the rump steak is the sirloin, less tender than the short loin but still full-flavored.

Sirloin steak is cut from the rear back portion of the animal

• T-bone
Similar cut as the Porterhouse, only the filet side is usually a bit smaller. Named for the T-shaped bone running down the center of the steak.

T-bone steak keeps the bone in the beef cut

• Tri-tip
Also known as a culotte steak or triangle steak, the tri-tip is a triangular-shaped portion of top sirloin.

Tri-tip is a tender and triangular muscle cut

• Wagyu
Sourced from any of four Japanese cattle brands, Wagyu beef's distinct traits are its intense marbling and low ratio of unsaturated fat.

Wagyu beef is among the most expensive beef

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