Flat iron or blade steak
Rib eye steak
Tomahawk Steak
Porterhouse, T-Bone and Strip Steak
Flank Steak
Sirloin
Flap Steak
Tri Tip Steak
Teres Major
Onglet or Hanger Steak
Skirt Steak
Neck Steak/Chuck Roll
This cut is located directly under the shoulder blade. It is called flat iron because it is reminiscent of an iron. It is particularly tender and extremely marbled.
Classic US cut from the front ribs. It typically has muscle fibres and a small fat cap – particularly succulent and tasty.
A special cut of the rib eye steak from the front ribs with bones attached for true connoisseurs. Marbled, intense, particularly succulent.
All cut from the sirloin: porterhouse steaks include more tenderloin, T-bone steaks have a smaller piece of tenderloin and strip steaks have no tenderloin section.
Also known as bavette steak. It is one of the rarer cuts, also known as secondary cuts, and has a full aromatic flavour.
Sirloin is a joint from the entire loin. And of course, steaks can be cut from this joint too. Sirloin steak is cut from the hip section.
This meat comes from the abdominal muscles and is one of the rarer cuts. As it has an extremely coarse grain and is always heavily marbled, it is one of the best pieces with an exquisite taste.
A great option for frying or grilling. This speciality is often roasted too.
A special cut that comes from the shoulder. It is named after the muscle of the same name. Quite rare and usually prepared as a roast.
Pure and coarse-grained meat from the muscle with a very intense flavour.
A speciality that is cut from the rib area and rolled up for presentation in English and American butcher’s shops. Looks quite unusual as a steak, a true revelation.
From the centre of the neck area – it is typically very well-marbled. This makes the steak particularly succulent.
