A boneless steak, found under the steer's back bone closest to the rib section.
Flank steak isn't really a steak at all, but actually an entire cut of meat; it's a long muscle found along the belly just below the rib cage.
A steak cut from the rib section of the steer, rib-eye steaks may be sold boneless (shown) or bone-in. It's an exceptionally tender and juicy steak, ideal for quick-cooking methods…
Short ribs are the meaty ends of the beef ribs from the hardworking chest and front shoulders of cattle.
Sirloin tips are a great choice for a quick braise, as they're full of flavor and will have a pleasantly chewy texture.
Cut from the plate (underbelly) section of the steer, this distinctive looking steak is the long, thin diaphragm muscle. It's a coarse-grained steak, with a grain that runs crosswise, rather…
Think of this steak as a T-bone or porterhouse with the tenderloin removed, which leaves you with just the juicy, tender, flavorful top-loin muscle. It takes especially well to dry…
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