Discover our customers' 8 favorite cuts

The cuts of meat that are most often preferred for their different levels of marbling, fat, leanness, or some combination thereof

1. Arrachera

The term "skirt steak" is often used interchangeably, but they are, in fact, different cuts. Skirt steak comes from the diaphragm area and is thinner and even stronger in flavor. It almost needs to be cooked over medium heat or it becomes too tough, so if you're looking for a leaner cut of meat and prefer your steak well-done, consider choosing a skirt steak instead.

2. Flank steak

The flank steak, also known as bavette or London roast, comes from the belly and comprises some of the hardest-working muscles in the cow. As such, it's a tough cut of beef, but with a bold flavor. It can handle all levels of doneness and is an excellent, affordable cut for beginners to use when getting used to cooking a steak.

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3. Porterhouse

A porterhouse is similar to a T-bone in that it has two different cuts on each side of the bone, but in this case, it's the fillet on one side and the sirloin on the other.

4. T-bone

T-bones are cut with the sirloin on one side and the ribeye on the other, so you get two different cuts in one neat package. Because of the different grain and texture of the meat on either side of the bone, these can be difficult to cook evenly.

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5. New York

Also known as the loin, this cut is taken from the top part of the sirloin and tends to be a more tender cut of the major sirloin.

6. Sirloin

The sirloin is a cut from the hindquarter. It's leaner than the ribeye but juicier and more flavorful than the filet mignon. Besides being easy to overcook (because it's low in fat), it's a good middle ground.

7. Boneless ribeye steak

The boneless ribeye steak, or Scottish steak, comes from the rib section and is very flavorful thanks to its strong marbling. In addition to its high fat content, the tender muscle in this cut makes it exceptionally tender.

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8. Filet mignon

Filet mignon is among the most prized cuts of beef for its tender muscle and low fat content. When cooked properly, it melts in your mouth, lacking the rich marbling of a well-done steak. It's a question of tenderness versus flavor, but if tenderness is your priority, a filet mignon served raw is hard to beat.