Find great steak, raw or ready.

It depends on what you value. Ribeye has the most flavor thanks to its marbling, tenderloin is the most tender, and striploin sits between the two. For sharing, a T-bone or tomahawk gives you more than one texture.

USDA Prime is the highest of the three main US beef grades, awarded for abundant marbling in young cattle. Only a small share of US beef qualifies, and most of it goes to steakhouses and specialist butchers.

No. A5 is a grade that any Japanese wagyu can earn. Kobe beef is a regional brand with extra rules: Tajima-strain Japanese Black cattle raised in Hyogo, with a marbling score of BMS 6 or higher. All Kobe beef is high-grade wagyu, but most A5 wagyu is not Kobe.

Beef hung uncovered in a cold, humidity-controlled room for weeks. It loses moisture, which concentrates the flavor, and enzymes tenderize the meat. Expect a nutty, slightly funky taste and a higher price per kilo.

Cook times run rarer in Europe. In France, saignant is close to rare and à point is closer to medium rare than a US medium. In Italy, a fiorentina is served al sangue, and many restaurants will not cook it further.

It depends on the country. In France, Belgium, Switzerland and Sweden an entrecôte is ribeye. In the Netherlands an entrecote is the strip loin, which Britain and Australia call sirloin.

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