A steakhouse classic cut from the loin region. Is known for its marbling, tenderness, and flavor.

Cut from the tenderloin and is known to be the smallest,leanest, and most tender steak.

 Comes bone-in making it more juicy and flavorful. Most popular cut of steak, full of marbling for added flavor.

A well marbled cut that consist of two lean tender steaks-the NY Strip and tenderloin- connected by bone.

Larger version of a T-Bone. Has a much larger side of tenderloin (Filet Mignon). Make a note on your sheet if you would like it.

Leaner and boneless steak that is still tender when cut across the grain. Can be left larger and made into a roast.

Very versatile cut  that is very lean. Can become very tough if overcooked. Its at its best cooked medium.

Similar to Top Sirloin but with bone in and a little bit more marbling.

Lean cut that is has a stronger beef flavor. Best cooked in constant contact with a liquid or marinaded due to drying out quickly. 

A leaner cut that doesn't do well on the grill due to drying out. Best braised and cooked slow to keep it moist or left as a roast and cooked whole.

Used as country fried steak. Is already ran through a tenderizer. 

Leaner cut of steak that comes from the round primal area. Its at its best cut into strips for kabobs, tacos, etc.

Very tender cut of steak that is well worth getting. There are usually only 2 to 3 in a half and 5 to 6 in a whole. They are cut thinner than the average Delmonico.

Is a mixture of tender and well-worked muscle that results in consistent marbling and a visible coarse texture.

Steak that is commonly used for fajitas at restraunts. Best cooked marinated and at high heat.

Known as "Butcher Steak". Is one of the most tender steaks on the steer. 

A tender steak good for cooking hot and fast. If selected Chuck Roast will be boneless.