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Chefx loves steak, and this time Chefx will discuss the types and parts of meat that you must know before ordering a steak because each part of a steak has different quality and taste.
Sirloin
Sirloin has a tough texture and is a little fatty because it comes from the active part of the cow, namely the outer back, near the cow's hamstrings. However, sirloin cuts are usually large and coated with fat, so they taste tasty and juicy.
Tenderloin
Tenderloin has the softest texture and has no fiber. Tenderloin has a low fat content and is suitable for those of you who are on a diet, but because it doesn't have fat, it doesn't taste as rich as a fatty steak.
T-bones
T-bone has a unique cut because it has a bone with the letter T and meat surrounding it; the texture is not soft like tenderloin but tastes delicious.
Rib-eye
Rib-eye is also known as scotch fillet. It tastes very tasty, soft, and juicy because it has a high fat content, so the rib-eye is the juiciest compared to other parts. It is located in the meat around the beef ribs.
Tomahawk
Tomahawk comes from beef ribs just like Rib-Eye, but the difference lies in the presentation because Tomahawk is served with large pieces of ribs that are still attached to the meat. The taste is not much different from a soft rib-eye.
Flanks
The texture of the flakes is not soft enough, so you should order medium rare. The flank is part of the cow's stomach muscle.
Hopefully you find a cut of steak that suits your taste buds, or even if you're on a diet, you can still eat steak, right?
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