Have you ever stood at the butcher counter and wondered what the difference between a top sirloin and a sirloin steak is? If you find a good beef cookbook, it will often have a diagram of the different cuts of meat. If this is too ordinary for your liking, find yourself a couple of young FFA (Future Farmers of America) members. They will be happy to tell you everything they know about beef. In my experience, you will know a lot more about the inner and outer workings of a steer than you ever wanted after meeting with FFA members. In case none of these options are available, here is a breakdown of some common cuts of beef.
rib; This cut is the best option because it has abundant marbling. As the rib cooks, this marbling melts into the meat, creating a juicy, rich-flavored cut of meat.
Meson; this cut also has abundant marbling. The steak has a moist, flavorful top tenderloin and a soft, buttery tenderloin. This cut is a popular choice at restaurants that offer deals like eat our entire 26-ounce steak and all food is free. Be careful, this is a lot of meat, I have seen many brave souls try and only one succeeds. He had stomach pain for two days.
New York Strip; this is a t-bone with the loin and bone cut away. This is a good quality cut of meat and can usually be found at a lower price per pound than previous cuts.
T-bone; This is an excellent cut for couples who like to share. The smaller tenderloin is a delicate bite, while the New York strip can satisfy the heartiest of appetites.
Filet mignon; this option is usually a more expensive option, but it’s worth the extra expense if you’re looking for the most tender, moist cut of meat. You won’t find the intense flavor of a rib or steak, but it’s still a great cut of meat.
Sirloin; this cut is a lower grade but larger cut of meat. A family of four can eat from a top sirloin. Try to buy the top or main grade, they will be more tender than the lower grades.
