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.