Steak Primer
Different steak cuts can fit
different tastes and budgets

At Old World Meats, we cut meat the old fashioned way. We often get questions about which type of steak is best and why there is such a price difference. We will show you the different cuts and let you decide which one suits your taste and budget.

Ed Jesse about to cut and trim a steak

Here are some of the different cuts. All of these steaks are great for grilling.

Starting at 3 o'clock and going counterclockwise - Boneless Strip Steak, Porterhouse, T-bone and Rib Steak

Next, we have the Porterhouse - "the King of steaks". This steak comes from the beef loin and it actually has 2 parts, one is the strip and the other is a very large filet. It is priced nearly the same as the strip steak.

Next, we have the T-Bone, it is typically a smaller steak, that also comes from the beef loin and has a smaller filet attached. You will see the shape of the bone look like a "T".

Next we have - aah, the Rib Steak, it comes from the front quarter. These steaks are very tender due to the marbling you see throughout. When the bone is removed, it's known as a Rib Eye or a Delmonico steak.

Sharon Jesse with steaks at Old World Meats

The filet mignon is the most expensive and is usually cut thick and grilled to perfection.

So now you know- pick the one that suits your taste and fits your wallet.

Watch the short video below to see Ed cut a steak and Sharon explain the different cuts.

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