A Guide to Beef Cuts

By Gayot Editors

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.

1. Chateaubriand

Chateaubriand steak is cut from the thickest part of beef filet

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

2. Delmonico

Delmonico steak is also known as a club steak

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

3. Filet mignon

Filet mignon is a pricey beef cut favorite

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

Flank steak is often used for fajitas

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

5. Flatiron steak

Flatiron steak is cut from the shoulder of the animal

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

6. Hanger steak

Hanger steak is also called hanging tenderloin

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

7. London Broil

London Broil is a classic beef cut

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

8. New York strip

New York strip is a popular beef cut

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.

9. Porterhouse

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

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

10. Prime rib

Prime rib is cut from the primal rib

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

11. Ribeye

Ribeye steak is a favorite

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

12. Sirloin steak

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

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

13. T-bone

T-bone steak keeps the bone in the beef cut

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.

14. Tri-tip

Tri-tip is a tender and triangular muscle cut

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

15. Wagyu

Wagyu beef is among the most expensive beef

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