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Loin
Filet Mignon
The most tender beef cut. Lean yet succulent and elegant. Melt-in-your-mouth texture, subtle flavor and compact shape.
Also known as:
Tenderloin Steak, Tenderloin Filet, Filet,Fillet, Tournedos (Tenderloin Tips)
Cooking methods:
Grill Stir Fry and Saute Sous Vide
Filet Mignon ten derloin steak
Filet of Strip
This lean, versatile steak is juicy, tender and flavorful.
Also known as:
Filet of Sirloin, Faux Filet, Baseball Cut, Baseball Steak, Petite Sirloin
Cooking methods:
Grill Stir Fry and Saute
filet of strip
Hanger Steak
Traditionally found in restaurants, this cut offers a very robust flavor. Best when cooked to medium rare or medium doneness.
Also known as:
Butcher's Steak, Hanging Tender, Onglet, Butcher's Cut, Pillar
Cooking methods:
Grill Stir Fry and Saute
hanger steak haning tender
Porterhouse
This well-marbled classic steakhouse cut consists of two tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a Porterhouse, the tenderloin is 1 1/4 inch or larger in diameter.
Also known as:
Porterhouse Steak
Cooking methods:
Grill Stir Fry and Saute
porterhouse steak
Strip Roast
Lean, tender and full-flavored roast.
Also known as:
Kansas City Strip Roast, Top Loin Roast, New York Strip Roast, Strip Loin
Cooking methods:
Roast
strip roast
Strip Steak
This premium lean steak is well-marbled, tender and full of flavor.
Also known as:
Split Strip Steak, Filet of Strip, New York Strip Filet, Split Top Loin Steak, Boston Club, Manhattan Filet
Cooking methods:
Grill Stir Fry and Saute Broil
strip steak
T Bone Steak
This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.
Also known as:
T-Bone Steak
Cooking methods:
Grill Stir Fry and Saute
t-bone steak
Tenderloin Roast
The most tender beef roast is lean, succulent and elegant, with mild flavor.
Also known as:
Chateaubriand
Cooking methods:
Grill Roast