Ribeye Steak:
Known for its rich marbling, the ribeye is a flavousomel and tender cut from the rib section.
Filet Mignon:
A lean and tender cut from the smaller end of the tenderloin, known for its buttery texture.
New York Strip Steak:
Also called a strip steak or sirloin steak, it’s a well-marbled and flavourful cut from the short loin.
T-Bone Steak:
Named for the T-shaped bone that separates the tenderloin and the strip steak, offering a combination of tenderness and flavour.
Porterhouse Steak:
Similar to the T-bone but with a larger portion of tenderloin, offering a generous and tender cut.
Sirloin Steak:
A moderately lean cut from the hip area, known for its beefy flavour and versatility.
Flank Steak:
A lean and fibrous cut from the abdominal muscles, known for its intense beefy flavour.
Skirt Steak:
A thin and flavoursome cut from the diaphragm muscles, prized for its robust taste.