A Guide to Beef Cuts
What’s your beef? Porterhouse, prime rib or flatiron steak?
Years ago, ordering at a steakhouse was a simple affair where all you could choose from was a New York strip, ribeye and filet mignon. These days, there are often many more beef cuts from which to choose. We took the bull by the horns to sort out all the terminology for you.
> Find more helpful tips with GAYOT’s Meat Guide.
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.
3. Filet mignon
Think French! The name of this cut translates as tenderloin and it is the tapered, fork-tender end of the short loin.
4. Flank steak
A lean cut of meat taken from the underbelly that grills quickly. This cut often is used for fajitas.
5. Flatiron steak
Cut from the top blade, so named because it resembles a flatiron.
6. Hanger steak
Also called the hanging tenderloin, this cut is part of the diaphragm that hangs between the ribs and the loin.
7. London Broil
A large cut from the flank, often marinated to tenderize it, then broiled and served thinly sliced.
8. 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.
Essentially the T-bone’s big brother, combining two steaks in one, the New York and the filet.
10. 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.