Have you ever stood at the butchers counter and thought, what is the difference between a top sirloin and a porterhouse. If you find a fantastic beef cookbook often times it will have a diagram of the different cuts of meat. If this is too ordinary to your taste find yourself a few young FFA (Future Farmers of America) members. They will be all too pleased to tell you everything they know about beef. In case neither of these options is readily available this is a break down of some common cuts of beef.
Rib-eye; this cut is a top choice as it has abundant marbling. As the rib-eye cooks this marbling melts into the meat and produces a juicy, rich tasting slice of meat.
Porterhouse; this cut also has ample marbling. The porterhouse includes a top loin that is moist and yummy and a smooth buttery soft tenderloin. This cut is a popular choice in restaurants featuring deals such as consume all our 26 ounce steak and your whole meal is free. Be forewarned this is a whole lot of meat, I’ve seen many brave souls try and only one succeed. He had a stomach ache for two days.
New York Strip; this is a t-bone with the tenderloin and bone cut away. This is a fantastic quality cut of beef and can usually be found at a lower cost per pound than the preceding cuts.
T-bone; this is an exceptional cut for couples who like to share. The smaller tenderloin is a few delicate bites while the New York strip can fulfill the heartier appetite.
Filet Mignon; this decision is generally a more costly choice but is well worth the additional expense if you are searching for the most moist and tender cut of meat. You won’t find the intense flavor of a rib-eye or porterhouse but this remains a superb cut of meat.
Top Sirloin; this cut is a lesser grade but bigger cut of meat. Hollywood Wildlife Removal could eat from one top sirloin. Try to purchase the top or prime grade, they’ll be tenderer than the lower grades.