Cuts Of Steak For Grilling The Perfect Steak

At last count, there were more than 75 types of beef cuts available for purchase at online steak companies and retail outlets, such as grocery stores and butcher shops

In terms of steak, however, the main cuts of meat come from three sections of the cow:

•rib (Ribeye steak)

•short loin (T-bone steak, Porterhouse steak, Tenderloin steak, Tournedos, Filet Mignon steak, New York Strip steak)

•sirloin (Sirloin steak, Top Sirloin steak)

The rib area is in the front of the cow, the short loin area is in the middle section of the cow, and the sirloin area is in the back of the cow.

Flank steak, which is a tougher cut of meat, comes from the underbelly of the cow, near the short loin and sirloin sections.

When choosing a steak, look for bright red meat, with creamy white fat (evenly spread throughout the steak). This fat, woven into the meat, is called marbling. Meat with no marbling has little fat and will be more tender, but it also tends to be less flavorful. For the best marbling, look for thin lines of fat (thicker lines of fat represent connective tissue, which is tougher to chew).

All of the best cuts of steak are available online.

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