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How to Choose the Right Steak or Cut of Beef

There are several different types of steaks out there. Which one should you choose? Is there one cut that is better for a certain occasion than another cut? This guide will discuss cuts of steak, anatomy of the cow, price, tenderness and marbling, elegant or casual, right for the occasion or wrong for the occasion, in attempts to help you choose which is the perfect steak for you.

Filet Mignon
Our leanest, most tender cut of beef.  The cut comes from the Tenderloin of the cattle, a small internal muscle in cattle that is quite frankly, never used. This creates beef that is supreme in tenderness and has a tendency to melt in your mouth. The filet is the leanest of steaks, and also contains less marbling. Since the tenderloin is such a small muscle, and the Filet is so highly demanded, the price is typically very high. This steak is perfect for an elegant occasion or romantic evening. It screams luxury and beauty. The Filet usually takes to marinade very well, so limit the marination time, and limit grilling time. This steak is best enjoyed medium-rare, as overcooking will especially dry out this cut.
Boneless Strip Steak
Exceptionally marbled and tender.  This steak is cut from the Strip Loin. It is probably the second most popular steak in America. It is a great size (average is about 12 oz), has moderate marbling and tenderness, is easily marinated, and has a terrific and abundant flavor. It is recommended that you grill to medium or rarer, to retain moisture. This is the steak of choice for everyday grilling and casual meals. It is more price efficient and delivers quite a bang for the buck.
T-Bone and Porterhouse
Decades of unsurpassed quality from the heartland.  Put the two previous steaks together (Filet + Strip), and keep the T-Shaped bone separating the two, and the result is a T-Bone Steak. When cut with a more generous filet, you have a Porterhouse. The name of this steak is derived from the shape of the bone separating two delicious types of beef, strip and tenderloin and the main difference between a porterhouse and TBone is the size of the tenderloin. When grilling, keep in mind that the tenderloin will cook slightly faster than the strip, and the beef closest to the bone will be rarer than the rest of the steak. Utilizing the hotter edge of the grill to cook the Strip, and the relatively cooler edge of the grill for the Filet should even things out a bit.
Ribeye
If it’s a bone-in Ribeye Steak, chances are its being called a Cowboy Steak. This name was given to the steak for its boldness, style, and tremendous flavor. The Ribeye is highly marbled and less lean than the filet, creating an exceptionally juicy and flavorful piece of meat. This steak is cut from the beef rib. Many beef connoisseurs say that this is their steak of choice. Best when grilled on high. Can be grilled to medium while still retaining moisture and juices. Save this hearty steak for a cookout at the football game, or impress the neighborhood gents. Prices are moderate.
Sirloin

Bursting with bold flavors.  This muscle is typically worked more than other muscles of the cattle. This cut, in general, is less tender, but go with the Top Sirloin and you won’t be disappointed one bit. The Top Sirloin is more tender than cuts from the bottom sirloin. Moderate prices, and retainment of flavor and tenderness makes the Top Sirloin a perfect steak for large gatherings and cookouts. Grill to medium or rarer. Marinate for a few hours for added flavor.

 
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Our corn-fed, Midwestern beef is USDA inspected and naturally aged for 18-21 days for exceptional taste and ultimate tenderness. No water, fillers, preservatives, chemicals or coloring are ever used.
Whether purchased for your family or as a gift, each and every selection is custom cut when ordered to insure the freshest quality possible.