Have you ever stood at the butchers counter and wondered, what is the difference between a top sirloin and a porterhouse. If you find a good beef cookbook often times it will have a diagram of the various cuts of meat. If this is too ordinary for your preference find yourself a few young FFA (Future Farmers of America) members. They’ll be all too pleased to tell you everything they know about beef. In my experience you will know a lot more than you ever wanted to about the inner and outer workings of a steer after meeting with FFA members. In case neither of those options is readily available this is a breakdown of some common cuts of beef.
Rib-eye; this cut is a top choice because it has abundant marbling. As the rib-eye cooks this marbling melts into the meat and creates a juicy, rich tasting cut of meat.
Porterhouse; this cut also has plentiful marbling. The porterhouse includes a top loin that is moist and flavorful and a smooth buttery soft tenderloin. This cut is a popular option in restaurants featuring deals such as consume all our 26 ounce beef and your whole meal is free. Be forewarned this is a whole lot of meat, I have seen many brave souls try and only one triumph. He had a stomach ache for two days.
This is a good quality cut of meat and can usually be found at a lower cost per pound compared to the preceding cuts.
T-bone; this is an excellent cut for couples who like to share. The smaller tenderloin is a few delicate bites while the New York strip can satisfy the heartier appetite.
Filet Mignon; this decision is usually a more costly choice but is well worth the extra expense if you are looking for the most moist and tender cut of meat. You won’t find the intense flavor of a rib-eye or porterhouse but this is still a superb cut of meat.
Top Sirloin; this cut is a lesser grade but bigger cut of meat. Hollywood Wildlife Removal can eat from one top sirloin. Try to buy the top or prime grade, they will be tenderer than the lower grades.