What is a Beef Steak?

Beef steaks are generally cut across the muscle fiber of a large section of beef and may or may not include a bone. Most steaks come from three prime areas on a cow:

• RIB  • LOIN • SIRLOIN (TENDERLOIN)


What Part of the Cow does the Steak come from?

Let’s take a look at the cow diagram below. All three of these steaks come from a few muscles in the same general area toward the top of the steer: the Sirloin, Tenderloin, and the Ribs. These muscles aren’t exercised very much or contain a lot of connective tissues that need to be cooked for a long time to be broken down.

As a result, these steaks are much more tender than other cuts of beef, and fast cooking and intense heat are all that’s needed to char and brown the outside of these meats while the inside can be eaten as rare as you like. They also contain lots of marbling, which makes them delicious for cooking.


Why are these Steaks relative expensive?

Relative to the size of the cow, these premium cuts are only a small percentage (only around 25-28% of the whole cow)  which contribute to their premium prices.

Since they’re expensive, it’s really worth knowing how each one is different so you eat the one that you like the best! Do you like big beefy flavor, or is the tenderest cut your favorite? Here’s everything you need to know about each cut so that you make a wise choice.