If you have ever checked out the beef section in the grocery store and been left confused by the seemingly endless array of choices, then you have discovered the exciting complexity of beef cuts.

From ribeye steak to chuck roasts, sirloin to flank steak, the many types of beef cuts determine the flavor, texture, tenderness, and use of the beef that you purchase.

While there are many options from which to choose, we would like to introduce you to the 5 of the most important cuts to be aware of.

Beef Cuts: An Overview

First, however, you should understand how beef cuts work. Cuts of beef are divided into primal, subprimal, and portion cuts. Think of this as narrowing down a location from a state to a county to a city. Similarly, the primal cuts are taken from 8 major areas of the cow:

• Round
• Loin
• Flank
• Rib
• Plate
• Chuck
• Brisket
• Shank

From those major cuts of beef are taken subprimal cuts. For example, a larger piece of the rib might be cut off the cow and shipped to the restaurant or market, where it will be divided into portion cuts of ribeye steak.

We will examine the 5 portion cuts of beef that are most tender, decadent, and popular, so you can order your next steak from Prime with confidence.

Ribeye Steak

As you move away from the horn and hooves, the cow’s meat becomes more tender and more fatty. That makes it more tender and flavorful. The most popular and highest-quality cuts of beef, therefore, come from the center of the cow.

One of the very best cuts of beef, then, is the ribeye steak. With rich marbling and deep flavors, this type of steak is tender, juicy, and delicious, even before you add seasonings to elevate it to an unforgettable steak dinner. A variation on the ribeye steak is the cowboy prime steak, which is larger, and bone-in.

Here at Prime, we delight in serving ribeye steak taken from the most tender and highest-quality beef: Akaushi 2F beef. Our ribeye prime steaks promise the flavoring, juiciness, and melt-in-your-mouth goodness that can only come from perfectly prepared steaks cut from the rib portion of the cow.

Tenderloin Steak

The loin area of the cow is perhaps even more tender and valued than the rib area, due to the fact that the loin muscle is only rarely used and therefore has little opportunity to grow tough.

The loin is also the location of many of the most sought-after and high-quality cuts of meat. One of these portion cuts is the tenderloin steak. Taken from the upper middle part of the loin, this steak is also referred to as filet.

Tucked behind the rib, the tenderloin earns its name from its unmatched succulence and absence of marbling. Here at Prime, you can try this cut out by ordering or petit filet prime or filet prime steaks, guaranteed to be tender, perfectly seasoned, and irresistible.

Sirloin Steak

The left side of the cow’s loin is known as the shortloin. The right side is known as sirloin. This portion of the cow is incredibly tender but also packs incredible flavor. As a result, sirloin steak is considered one of the most desirable cuts of beef out there.

Sirloin cuts can get a little confusing because of the number of names and options out there. You can find sirloin cuts under any of the following names:

• Sirloin steak
• Center cut sirloin steak
• Top sirloin
• Bottom sirloin
• Tri-tip
• And more

When cooked to perfection and seasoned skillfully, sirloin cuts are some of the tastiest ways to enjoy a steak.

Short Loin Steak

The rich and tender loin is an almost endless source of delicious cuts of beef, and the shortloin is no exception. The short loin, or left portion of the loin, behind the ribs, delivers tender, succulent beef in a variety of cuts.

Here at Prime, we offer an indulgent New York strip steak cut from the tenderest portion of the short loin. Served boneless or bone-in, this steak is cut from around the T-bone portion of the loin and delivers tender, juicy goodness that we have perfectly prepared on our Josper charcoal ovens.

Porterhouse Steak

Finally, it is only right to include the porterhouse steak in our beef cuts lineup. This large cut of beef can weigh as much as 2 pounds (but don’t worry, we will cut it down for you if you order it here). Cut from the lower rib portion of the cow, this cut is the same as a T-bone, but is simply larger (Much larger).

This cut of beef is so flavorful, it doesn’t need much to make it shine. With a simple cooking method and a little bit of love, this cut of beef becomes one of the most delicious, and is a centerpiece of any steakhouse menu.