steak cuts

Steak cuts come from different parts of a cow, each offering unique flavor and tenderness. Common cuts include ribeye (rich, fatty), sirloin (leaner, flavorful), tenderloin or filet mignon (very tender, mild), T-bone and porterhouse (combination of tenderloin and strip), and flank or skirt (lean, flavorful, best marinated). Some cuts are best suited for grilling, while others are great for slow cooking or braising. The choice depends on your preferred taste and texture; fattier cuts tend to be more flavorful and tender, while leaner cuts require careful cooking to avoid toughness.