Chateaubriand steak (Chateaubriand steak)-Beef loin (tenderloin), only five or six pounds a cow.

Beef shoulder blade chops (Chuck steak)-from the neck to the ribs (ribs).

Short ribs-from the front rib area of the cow, with a lot of fat.

Filet mignon (Filet mignon) - waist meat part of the beef loin (tenderloin), the most tender cut out, is the meat on the spine of the cow, the shape of the head is big and tail is small, the fat content is small, suitable for three-quarter cooked, sucking the sweet gravy, tender meat, Filet mignon wrapped in the cow's abdominal cavity, so the muscles have not been movement to, so the muscle fibers Not coarse.

Flank steak - obtained from the belly.

Flat iron steak - cut from the shoulder.

Hanger steak or (French) onglet- from the center near the diaphragm. Flavorful, and very tender towards the edges, but a little tough in the center (sinewy). Often called "butcher's tenderloin".

New Yorker Steak (Strip Steak) to take the front loin of beef (Strip Loin) part of the marbling (Marbling) uniform, meat quality and sirloin steak close to the texture of the meat, chewy, is a favorite of Americans, so the name.

Rib eye steak / Scotch fillet - near the chest of the rib muscle, tender meat, marbling and uniform distribution, the center part of a piece of obvious oil flower, due to the tenderness of the juicy, loved by the public, the price is higher, suitable for dry-roasting method of cooking.

Rump steak, round steak or French rumsteak-A cut from the rump of the animal. A cut from the hind leg near the rump that may be tough if not properly cooked.

Sirloin steak - Sirloin steak is the part of the beef loin that is less tender than filet mignon and is sold at a lower price than filet mignon, with the top portion of the steak being more tender and sold at a slightly higher price.

Skirt steak - Obtained from the diaphragm. It is very tasty and difficult to cook.

T-bone steak and strip steak or porterhouse - A combination of New Yorker steak and a small portion of filet mignon. One side is New Yorker (Striploin) and the other side is tenderloin (Filet Mignon) separated by a loin spine.

Steak locations in English:

How to tell the difference between steak types

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Trivia:

Some foods that have the name "steak" are not really steak:

Salisbury steak is not steak. Salisbury steak is not a steak, but a patty made of ground beef, onions, mushrooms, etc. It is also known as "hamburger steak.

Tartar steak - chopped beef with onions, parsley and capers, usually served with a raw egg yolk.