Guides

Steak guides

Reference guides for buying, ordering and cooking beef anywhere.

USDA, AUS-MEAT, BMS and A5 on one scale.

°C, °F and doneness words in four languages.

10 cuts with local names by country.

The most tender steak on the animal, cut from a muscle that does almost no work. Mild in flavor and very lean.

Cut from the rib section, with a pocket of fat in the center that melts into the meat. The steakhouse favorite for flavor.

A firm, beefy steak from the short loin with a fat cap along one edge. Balanced between tenderness and flavor.

Strip and tenderloin on either side of a T-shaped bone. The porterhouse is the same cut from further back, with a larger piece of tenderloin.

A ribeye left on the full rib bone, usually 5 to 6 cm (2 to 2½ in) thick. Made for sharing.

The cap muscle on top of the rump, with a thick layer of fat. The star of Brazilian churrasco.

Cut from the chuck right next to the rib section, so it shares much of the ribeye's texture at a lower price.

Meaty rib sections from the plate or chuck, rich in fat and connective tissue.

A long, flat, lean cut from the belly with a pronounced grain and strong beef flavor.

The chest muscle, made of the lean flat and the fattier point. Not a steak, but the heart of Texas barbecue.