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.
A thick piece of the tenderloin (the pointed end of the short loin), sized to feed two or more people and traditionally roasted.
A boneless cut from the rib section, named after the 19th century New York restaurant that popularized this dish.
Think French! The name of this cut translates as tenderloin and it is the tapered, fork-tender end of the short loin.
A lean cut of meat taken from the underbelly that grills quickly. This cut often is used for fajitas.
Cut from the top blade, so named because it resembles a flatiron.
Also called the hanging tenderloin, this cut is part of the diaphragm that hangs between the ribs and the loin.
A large cut from the flank, often marinated to tenderize it, then broiled and served thinly sliced.
8New 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.
Essentially the T-bone’s big brother, combining two steaks in one, the New York and the filet.
The bone-in rib steak, cut from ribs six through twelve, that often contains a bit of gristle but is full of flavor.
A rib steak without the bone; prized among steak lovers for its marbling and flavor.
Sitting between the short loin and the rump steak is the sirloin, less tender than the short loin but still full-flavored.
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.
Also known as a culotte steak or triangle steak, the tri-tip is a triangular-shaped portion of top sirloin.