Cut from the short loin the strip loin offers a tender, well marbled, and flavourful cut of beef perfect for grilling. Because it is cut from a single muscle, the strip loin cooks evenly and can be cut from 1/2″ to 2″ thick or more.
The tenderloin is a cut of meat that is exceptionally tender. On a cow the tenderloin is found in the middle of the back between the sirloin and the rib. The tenderloin is extremely tender because the muscles that make it up are rarely used. When the tenderloin is cut into pieces it is called fillet mignon.
The T-bone is a bone-in steak from the short loin. This cut has a T-shaped bone that separates the tenderloin section from the larger portion of the top loin. These steaks are not as tender as the porterhouse steak but are still very tasty.
The porterhouse is a large steak from the thick end of the short loin. The porterhouse contains a T-shaped bone and large piece of tenderloin. Porterhouse is one of the most popular types of steak.
When cut into steaks, the rib eye is one of the most popular and juicy steaks on the market. Meat from the rib section is tender and fattier than other cuts of beef. This extra fat makes rib-eye steaks exceptionally tender and full of flavour.
Flank steak is cut from the belly muscles of the cow. The flank steak is much tougher than the loin and rib steaks which is why many recipes for flank steak use marinades, braising or low and slow cooking.