No frequent visits to a western food restaurant and shy to ask what and how to order a piece of steak? Have you encountered funny moments when you cut the steak and your table is shaking? Perhaps that’s not the worst part; maybe you have encountered cutting a steak and ended up on someone else? Flashback of those funny moments, at least you have something to laugh at. Brush off those awkward moments away, ready to learn how to select a perfect cut for yourself?

The Ultimate Guide to Beef Cuts

To get started, get to know the parts and it’s the doneness of each piece of different cuts. Of course, it is up to your own personal likings too!

1. Tenderloin (Or called Filet)

Tenderloin – the most tender piece of meat on the cow’s spine. This part is considered as one of the best tasting part among the gourmets! Tenderloin piece of meat practically does not contain any fats; it is juicy too! As this part did not contact with much movement, therefore its muscle fibers are not thick at all! Tastes especially fresh yet tender, not forgetting this piece is pricey indeed. For first-timers, you may try on this piece cooked at Medium Well as the meat will still be tender and easy to cut. Well, if you are the expert, go ahead for a piece that is cooked at Medium.

2. Rib-eye

Rib-eye is a piece of meat from the rib section. Due to lack of movement on this side, thus this piece of meat is soft and juicy! This piece contains more marbling of fats that makes it very good for roasting and grilling! If you are craving for a much more texturized piece of meat, this is the part you should choose! Therefore, this piece is good to cooked at Medium-Rare!

3. Sirloin

Sirloin steak is the meat from the back spine of a cow. It contain fats and more flavorful. Good sirloin has just the right amount of fat and nice marbling. This cut can be slightly tough in texture and chewy. People with strong teeth must surely give this piece a try. Remember, this piece is not suitable to be over-cooked. Else you'll feel like as if you're chewing on a piece of bubblegum instead!

4. T-Bone

T-bone steak is the part located at the back of the cow’s spine meat. Its bone looks like an alphabet ‘T’ in shape; it is divided into two parts of Tenderloin and Sirloin and the spine bone just separate them in the middle. To order T-Bone is a good choice as you can try on the Tenderloin side that’s juicy and soft; yet you can taste on the texture of a piece of Sirloin! Don’t you think it’s more like ‘One stone kills two birds’? This part suits to be cooked at Medium-Well. Now, name yourself as the expert of the steaks! No more worries of not handling the steak at the right way! Special Thanks to MorganField's Chef – Chef Wai and Chef Ben for the information above. Discover more Top Chopped Steaks Find more Hottest Rib Eye