how do you know which one to choose? Today, we’re going to learn it all. As we look

at each steak, we’ll discuss four main points: appearance, flavor, aroma, and texture. Let’s

dive right in.

These are filets, also called tenderloins or filet mignons. It’s a round steak with

mild beef flavor and mild aroma, and it’s the most tender steak of all. In fact, it’s

our customer favorite.

Here we have some ribeyes, also known as Delmonico steak, Spencer steak, and filet of prime rib.

It’s an oval steak with a kernel of fat called the eye. They have a medium beef aroma,

and are about halfway between tender and firm. Because they are naturally rich, people who

love bold beef flavor love ribeyes.

The next steak is my favorite steak, the New York strip, also known as the strip loin.

It’s a long narrow steak with strong beef flavor and strong beef aroma. It has a medium

to firm texture and is naturally very well-marbled.

Here are top-sirloins. As the name implies, they are cut from the top of the sirloin.

They have a very strong beef aroma and a firm texture. The flavor of this steak is bold

and distinctly different.

Next, we have the flatiron steak. It’s a rectangle shape with a tender texture and

medium beef aroma and flavor. You get great value and great flavor – try them with your

favorite marinade.

Here are the T-bone and porterhouses. These are a combination of the strip loin and the

filet, with that familiar T-shaped bone in between. The difference between the T-bone

and the porter house is that the porterhouse has a larger portion of filet. These are the

best of both worlds with the mildness of the filet, mixed with the strong classic flavor

and texture of the New York strip. Plus, the bone-in cooking adds great extra flavor and

juiciness.

And that’s an overview of your main steak cuts. Try them all and see which one you like

best.