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  2. T-bone steak - Wikipedia

    en.wikipedia.org/wiki/T-bone_steak

    Raw porterhouse steak showing the characteristic lumbar vertebrae, moderate marbling (adipose tissue within the spinal muscles) with the tenderloin (or filet) and larger strip steak portions. The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland).

  3. Cut of beef - Wikipedia

    en.wikipedia.org/wiki/Cut_of_beef

    The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for ground beef. The rib contains part of the short ribs, the prime rib and rib eye steaks. [2] Brisket, primarily used for barbecue, corned beef or pastrami.

  4. Strip steak - Wikipedia

    en.wikipedia.org/wiki/Strip_steak

    The strip steak (sirloin steak in Britain, South Africa, and Australasia, also porterhouse steak in Australasia) is a cut of beef steaks from the short loin of a steer.It consists of a muscle that does little work, the longissimus, making the meat particularly tender, [1] although not as tender as the nearby psoas major or tenderloin.

  5. Why You Really Need To Let Steak Rest

    www.aol.com/why-really-let-steak-rest-194948878.html

    A little patience results in the juiciest steak. It doesn’t matter what cut of steak you're preparing – whether it’s a bone-in ribeye, porterhouse, or flank steak – letting the meat rest ...

  6. Prime Rib vs. Ribeye: What’s the Difference? - AOL

    www.aol.com/lifestyle/prime-rib-vs-ribeye...

    If you're looking for a prized cut of beef, you may be wondering about prime rib vs. ribeye. Find out what sets these two cuts apart! If you're looking for a prized cut of beef, you may be ...

  7. Short loin - Wikipedia

    en.wikipedia.org/wiki/Short_loin

    Short loin is the American name for a cut of beef that comes from the back of the cattle. [1] It contains part of the spine and includes the top loin and the tenderloin.This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin).

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