Carnivore Cooking Class: The 14 Main Types of Steak
By M. W. Byrne
Knowing more about what makes each cut of meat special, and thus how to turn it from raw slab into entrée par excellence will make us better carnivores, better cooks, and far more satisfied eaters.
T-Bones will bear a significantly smaller tenderloin area while the Porterhouse will have a smaller strip segment.
Known by many as a New York Strip Steak, these cuts bear a lot of similarity to a T-Bone because they use the same basic meat portion.
The cut itself is historically from the sirloin, but these days often use the tenderloin instead.
French for “Dainty Filet” the Mignon comes from the absolute tenderest end of the tenderloin, which is to say the softest part of the cow.
Ribeye/Rib/ Entrecôte/ Scotch Fillet
A steak that is a marvelous mix of both tenderness and flavor which can be cooked any number of ways for supreme succulence.
Few people tend to buy Tri-Tip steaks, and that’s a crime that we suggest everyone remedy.
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