Filet? Ribeye? Strip? T-Bone? What makes them different?

With the launch of our Certified Angus Beef Contest, I thought that it would be a great time to familiarize everyone with a few different cuts of steak. Hopefully, next time you’re at a steakhouse or checking out our meat department this will help you picking out a steak to your liking. Let me know if you’d like to know about any other cuts not mentioned here.

  • Filet Mignon: The most-tender cut of beef, the Filet Mignon has been appearing in restaurants since the 1800s. Taken from the tenderloin, it can be broiled, grilled or sautéed.
  • Flat Iron Steak: Second in tenderness to beef from the tenderloin, and much less expensive, this boneless steak has excellent flavor. Taken from the chuck (shoulder area) of the animal, it can also be broiled, grilled or sautéed.
  • Ribeye Steak: Also tender, the ribeye is known for its rich flavor. Ribeyes can also be broiled, grilled or sautéed.
  • Sirloin Steak: Larger in portion and well flavored, this steak still has tenderness while found a more affordable price. This juicy steak can be broiled, grilled or sautéed.
  • Strip Steak (New York Strip): Available boneless or bone-in, the strip steak is lean, tender and loaded with flavor. It’s easy to prepare whether you broil, grill or sauté it.
  • T-Bone Steak: This combines two lean tender steaks combining both strip and tenderloin steaks, connecting them with a T-shaped bone. It can also be grilled, broiled or sautéed.
  • Chef Cut Ribeye Steak: This steak is a signature cut that we do in our stores. This is a rib steak taken off the bone, and trimmed to perfection. It is tied with twine and the heart of the rib eye steak. Once you try this great steak it will be hard to eat anything else.

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Comments (3)

Cutting meat and cooking and eating meat are 2 totally different things. Knowing what cuts of meat for our families to consume have been ingrained in us from when we were kids. Unfortunately, much of what we were exposed to growing up may have been due to economic reasons beyond our control. I know when shopping for my own family we tend to try many different cuts of meat to keep an open mind. Growing up we ate a lot of Round and Chuck Steaks. Mom was good at tenderizing the beef somehow, and as kids we gobbled it up. Now there is no way I would purchase Chuck or Round steak for our kids. Our kids are pretty spoiled, and they like rib eye steak, or Tenderloins steak and it has to be choice grade or better. It is funny as I reflect back to my childhood, mom's steak was still the best regardless of the cut or grade. I guess growing up back then, we were just happy to get steak period. I have to say the promotions you have had recently for the Choice Bone In Rib Eye and the Choice Bone In New York steaks have bee OUTSTANDING! The quality of the meat, the tenderness, and taste has us sold on the Certified Angus Beef. Thanks for the great promotions and I have to tell you feeding our family with 2 high school aged kids we really appreciate the $4.99 price for that quality of beef! A BIG MAHALO to you FOODLAND and John the meat ACE!!

thanks for the feedback. Agreed that many times a flat iron steak can lose its tenderness if overcooked or if it is cut with the grain which can happen. As far as the flat iron steaks we offer that are all Certified Angus Beef, we are confident that the flat iron steak can be a great a very tender cut of meat. Here is more information on the Certified Angus Beef cuts of meat: http://consumer.certifiedangusbeef.com/Cuts/Detail.aspx?ckey=99

sorry my friend I have been a meatcutter for over 30 years, and flat iron steak IS NOT the second most tender cut of meat after tenderloin. not even close. how can you in any stretch of the imagination make that statement?

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Sizzlin' Sweepstakes from Certified Angus Beef®!

Summer may be over, but Grillin' season is here to stay in Hawaii and our partners at Certified Angus Beef® are excited to kick off a Win a Weber Grill Sizzlin' Sweepstakes! Starting today, come on in and enter at any Foodland, Sack N Save or Foodland Farms location for your chance to win a grill of your dreams - a brand new Weber Spirit E-320 Grill!

Quality and Certified Angus Beef ®

During the Summer we know that there are lots of reasons for people get together in Hawaii. From birthdays to family gatherings to BBQ's with friends there is always a reason and there is always plenty of food. I know that many of you come to Foodland and buy our meat from our partners at Certified Angus Beef®. As more of you have tried and liked the brand I do get asked what makes it so good and how do you know it is such good quality?

What's New with Certified Angus Beef!

I know that Memorial Day and Father’s day are right around the corner and those are occasions when families get together and the grills are always heated up. Our teams are there to help you pick that right cut of meat to make sure you impress your friends and family when you get together.

No Corn in Corned Beef

Although the rock salt used to cure the beef looked like corn, that’s not how corned beef got its name. The form of curing beef using salt is called corning and that is how Corned Beef was born. Interestingly, Corned Beef & Cabbage is derived from the Irish dish of Bacon and Cabbage, and along the storied way it's become an American favorite that we've all come to associate with St. Patrick's Day!

Grilling Tips for Certified Angus Beef

Grilling is easy, just remember:

S - T - E - A - K - S

Start with a hot grill. Searing beef helps lock in delicious juices.
Turn steaks gently with tongs or a spatula; never pierce with a fork.
Ensure juiciness by flipping steaks only once.
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Filet? Ribeye? Strip? T-Bone? What makes them different?

With the launch of our Certified Angus Beef Contest, I thought that it would be a great time to familiarize everyone with a few different cuts of steak. Hopefully, next time you’re at a steakhouse or checking out our meat department this will help you picking out a steak to your liking. Let me know if you’d like to know about any other cuts not mentioned here.

  • Filet Mignon: The most-tender cut of beef, the Filet Mignon has been appearing in restaurants since ... more »