Sirloin Steak Bone In – Comes from upper middle of the cow & is cut from further back on the sirloin it is generally less moist than rib-eye but keeping the bone in helps retain the moisture to get an incredibly tender steak.
Sirloin Steak [Bone In]
Sirloin Steak Bone In – Comes from upper middle of the cow & is cut from further back on the sirloin it is generally less moist than rib-eye but keeping the bone in helps retain the moisture to get an incredibly tender steak.
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Ribeye Steak [Bone In]
Ribeye Steak Bone In - Situated under the front section of the backbone and used primarily for support
Shin [Bone In]
Shin Bone In - Cut prepared from the lower part of either the front or rear leg.
Tomahawk
Tomahawk Steak - Known as a bone-in ribeye or tomahawk chop, is a well marbled, rich and buttery big, thick ribeye with a long bone still attached.
T-Bone Steak
T Bone Steak - Crosscut from the forward section of the short loin located on the middle back, a T-bone steak contains a strip of the top loin and a chunk of tenderloin, both which are desired cuts on their own. A T-shaped bone from the lumbar separates the two pieces.
Brisket [Bone In]
Brisket Bone In - Cut from the breast of the carcass.
T Bone
T - Bone - Crosscut from the forward section of the short loin on a steer's middle back.
T-bone steak contains a strip of the top loin and a chunk of tenderloin, both desired cuts on their own.
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