Beef - Steaks

Steaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and top loin strip. Steaks cut from the chuck, round, and flank are much less expensive and less tender, but they are very flavorful.

Chuck Eye Steak

The top blade steak is a smaller cut from the top blade roast. The top blade roast is often cut horizontally, which removes much of the tough connective tissue, resulting in a flavorful, well marbled, and relatively tender steak often referred to as a Flatiron Steak. It is given this name due to the shape of the steak, which often resembles an old-fashioned flat iron. Some butchers, meat markets, and beef organizations use the names "top blade steak" and "flatiron steak" interchangeably, while others insist that one should not be confused with the other, claiming that the flatiron and an accompanying steak referred to simply as the blade steak, are different (the blade steak has more gristle), but are both cut from the same muscle group. Other names given to the top blade steak or flatiron steak include:

  • Top Boneless Chuck Steak
  • Blade Steak
  • Petite Steak
  • Lifter Steak
  • Book Steak
  • Butler Steak
  • Shoulder Top Blade Steak
  • Chuck Clod Top Blade
  • Triangle Steak

The top blade, or flatiron steak, is much less expensive than similar cuts and is often one of the most requested steaks in restaurants. It is an excellent candidate

for grilling or broiling and does not require marinating or any other mechanical tenderizing, however it should not be cooked beyond medium or it may quickly toughen.

Mock Tender Steak

The mock tender is often sold as a roast and is a cone shaped cut next to the top blade in the chuck primal. It can also be cut into steaks. The name "mock tender" is misleading because the meat is rather tough and it is best when it is braised. It is also known as:

  • Fish Steak
  • Chuck Fillet Steak
  • Chuck Tender Steak
  • Shoulder Tender
  • Petite Filet
  • Tender Medallions
  • Chuck Clod Tender
  • Shoulder Petite Tender

Boneless Chuck Shoulder Steak

A boneless chuck shoulder steak is cut from the larger boneless chuck shoulder roast. It is usually cut no thicker than one inch, weighs 10 ounces or less, and is usually trimmed of all excess fat. Since it is from the chuck primal, it is very flavorful, but it is a bit tough. It is best when it is braised, however it is excellent when grilled, broiled, or pan-fried if it is marinated first and if it is not overcooked. The best results are achieved if the steak is not cooked beyond medium when using dry heat cooking methods. A center cut steak from the boneless chuck shoulder is known as a "Ranch Steak" (which is pictured on the left). Other names for this cut of meat include:


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