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  2. Where To Find Great, Cheap Steak in Every State - AOL

    www.aol.com/finance/where-great-cheap-steak...

    It's one of the rare steak prices that hasn't risen in the past year, and diners pay just $3 more for a center-cut sirloin at The Reef — which, as the name suggests, has seafood on the menu as well.

  3. I Tried Every Steak at Texas Roadhouse & One Blew Me Away - AOL

    www.aol.com/tried-every-steak-texas-roadhouse...

    At Texas Roadhouse, you can smother any steak in onions, mushrooms, gravy, and jack cheese (or any combination thereof) for a nominal surcharge (currently $2.29 near me). But, only one steak comes ...

  4. Sirloin steak - Wikipedia

    en.wikipedia.org/wiki/Sirloin_steak

    In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided into several types of steak.

  5. Hanger steak - Wikipedia

    en.wikipedia.org/wiki/Hanger_steak

    The steak is said to "hang" from the diaphragm of the heifer or steer. [2] The diaphragm is one muscle, commonly cut into two separate cuts of meat: the hanger steak, traditionally considered more flavorful, and the outer skirt steak, composed of tougher muscle from the dome of the diaphragm. The hanger is attached to the last rib and to the ...

  6. Beefsteak - Wikipedia

    en.wikipedia.org/wiki/Beefsteak

    refers to a steak from the top half of an American-cut round steak primal or a British- or Australian-cut steak from the rump primal, largely equivalent to the American sirloin. Sirloin steak A steak cut from the hip, near the cow's rear. Also tends to be less tough, resulting in a higher price. Outside skirt steak A steak made from the diaphragm.

  7. Skirt steak - Wikipedia

    en.wikipedia.org/wiki/Skirt_steak

    The name "skirt steak" for the butcher's cut of beef diaphragm has been in use since at least the 19th century. The cut is defined as extending to the 10th rib in the early 20th century. [3] [4] It was formerly considered a less commercially mass-salable cut in America, hence its use for fajitas by the vaqueros in Texas. [5] [6]

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