Have you ever stood at the butchers counter and thought, what’s the difference between a top sirloin and a porterhouse. If you find a fantastic beef cookbook often times it will have a diagram of the various cuts of meat. If this is too ordinary to your preference find yourself a few young FFA (Future Farmers of America) members. They’ll be all too pleased to tell you everything they know about beef. In my experience you’ll know a lot more than you ever wanted to about the inner and outer workings of a steer after meeting with FFA members. In case neither of those options is readily available this is a breakdown of some common cuts of beef.
Rib-eye: this cut is a top choice as it has abundant marbling. As the rib-eye cooks this marbling melts into the meat and produces a juicy, rich tasting slice of meat.
Porterhouse: this cut also has ample marbling. The porterhouse includes a top loin that’s moist and yummy and a smooth buttery soft tenderloin. This cut is a popular option in restaurants featuring deals such as consume all our 26 ounce beef and your whole meal is free. Be forewarned this is a whole lot of meat, I’ve seen many brave souls attempt to only one triumph. He had a stomach ache for two days.
New York Strip: this is a t-bone with the tenderloin and bone cut off. This is a fantastic quality cut of beef and can typically be found at a lower cost per pound compared to the preceding cuts.
T-bone: this is an exceptional cut for couples who like to share. The smaller tenderloin is a few delicate bites while the New York strip can fulfill the heartier appetite.
Filet Mignon: this decision is generally a more costly choice but is well worth the extra expense if you’re searching for the most moist and tender cut of meat. You won’t find the intense flavor of a rib-eye or porterhouse but this remains a superb cut of meat.
Top Sirloin: this cut is a lesser grade but bigger cut of meat. A family of four could eat from one top sirloin. Try to purchase the top or prime grade, they’ll be tenderer than the lower grades.