The t-bone steak vs the porterhouse The T-bone and Porterhouse steaks both originate from the short loin primal of the cow, but their main distinction lies in the size of the tenderloin muscle they contain. A T-bone steak typically features a smaller section of tenderloin compared to the Porterhouse, which boasts a larger tenderloin portion. Essentially, if the tenderloin portion is at least 1.25 inches wide, it’s considered a Porterhouse; anything narrower falls into the T-bone category. These cuts are known for their T-shaped bone that separates the strip loin (New York strip) and the te ..read more

What is a New York Strip Steak? The New York Strip, a classic favorite in the world of steaks, is renowned for its impeccable balance of flavor and tenderness. Cut from the beef short loin, it features beautiful marbling that infuses every bite with a rich, beefy essence. When expertly prepared, seared to perfection and seasoned with a touch of salt and pepper, it delivers a mouthwatering experience that appeals to steak purists and flavor enthusiasts alike. Where its located on the animal The New York strip, also known as the strip steak or sirloin steak, is located in the short loi ..read more

What is the center rib primal? The center ribeye primal, also known as the rib primal or the rib section, is a prominent part of the cow’s anatomy. It includes the ribs from approximately the sixth to the twelfth, consisting of various cuts with distinct characteristics making it a prime source of premium beef cuts that are beloved by carnivores and steak enthusiasts alike. Where its located on the animal The center rib primal, also known as the rib primal, is located in the upper back section of the cow. It spans from the 6th through the 12th rib and includes some of the most sought ..read more

What is a Zabuton Steak? The Zabuton, also known as the Denver Steak, emerges as a hidden gem within the world of beef cuts. Situated near the shoulder, specifically under the chuck roll, this lesser-known steak is celebrated for its exquisite marbling, which infuses each bite with a rich, buttery beefiness. Its name, derived from the Japanese word for “cushion,” hints at the steak’s tender and pillow-like texture when cooked to perfection. Searing it to a mouthwatering medium-rare and letting it rest before slicing unveils a steak experience that surprises and delights. Where its loc ..read more

What is a flank steak The flank steak possesses a distinctive character cherished by grill masters and flavor enthusiasts alike. It’s sourced from the muscular abdominal region, offering a robust, primal flavor profile with a pronounced grain. The secret to its charm? Show it some affection. Marinate this lean warrior with bold flavors, sear it intensely, and, crucially, carve it thinly against the grain to unlock its maximum tenderness potential. Where its located on the animal The flank steak is located on the cow’s underside, specifically in the abdominal area near the rear legs ..read more

What are the Beef "Dino" ribs Dino ribs, also known as beef back ribs, are sizable and flavorful cuts that originate from the rib primal of the cow. These ribs are renowned for their meaty portions and are often sought after by barbecue aficionados and those who relish hearty, slow-cooked meals. When prepared using methods like smoking or braising, dino ribs deliver a rich, beefy flavor that’s complemented by the tender meat clinging to the bone. Their impressive appearance and substantial meat content make them a standout choice for those who appreciate a true carnivorous experience ..read more

What is X Steak The tenderloin, also known as Filet Mignon, it’s the most tender part of the cow, with some marbling but on the leaner side. It’s so tender it practically melts on your tongue. That’s why it’s the go-to for many, especially those just getting started in the kitchen. Whether you’re grilling, searing, or just want a darn good steak, the tenderloin’s your buddy. So, when you’re ready to level up your cooking game, remember: tenderloin’s where it’s at. Where its located on the animal The tenderloin, often referred to as the fillet, is a long, lean muscle located within th ..read more

What is a Tomahawk Ribeye Steak The Tomahawk Ribeye, a steak that commands attention from beef lovers and grill masters alike, is essentially a Ribeye with an extra dose of drama. What sets it apart is the long, exposed rib bone that resembles the handle of a tomahawk, hence the name. Cut from the rib primal, it boasts exceptional marbling, ensuring each bite is an explosion of rich, beefy flavor. This mammoth steak, often weighing in around 2-3 pounds or more, is a showstopper at any grill-out. Season it generously, sear it to perfection, and let it rest like a star performer before slici ..read more

What is a Tri Tip Steak The Tri-Tip, an unsung hero among steaks, earns its reputation through versatility and a distinctive triangular shape. Cut from the bottom sirloin, it boasts a robust, beefy flavor that sits somewhere between lean sirloin and rich ribeye. When sliced against the grain, it yields tender, juicy bites with a touch of smokiness. Often considered a West Coast favorite, the Tri-Tip is perfect for gatherings, providing a flavorful canvas for your culinary creativity. Where its located on the animal The tri-tip comes from the bottom sirloin area of the cow, specifical ..read more

What is the chateaubriand? The Chateaubriand is a prime beef cut sourced from the center of the beef tenderloin. It’s a thick and tender portion, renowned for its delicate marbling and exceptional tenderness. This cut is often a highlight in upscale dining due to its premium qualities. Typically, it’s roasted or grilled to achieve a medium-rare to medium doneness, preserving its buttery texture and rich flavor. Both chefs and butchers value the Chateaubriand for its luxurious attributes and its ability to deliver a top-notch dining experience. Where its located on the animal A thick ..read more