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Different Cuts of Steak and Their Uses

Category: Foodie, Restaurants | Posted: March 19, 2018
Steakhouse in wichita

At Chisholm’s, we pride ourselves on being Wichita’s only authentic beef house. But what does that mean? Basically, it’s good, old-fashioned American goodness with delicious steak sourced locally and paired with a seasonal side.

We love steak. We love the way it sizzles and fills a room with its intoxicating aroma. And there’s nothing better than a cut of steak cooked at its optimal temperature with that perfect sear. At Chisholm’s, we offer many different cuts of steak. But if you don’t know steak, how can you find a cut you know you’ll love?

Even if you’re not a steak aficionado, you can appreciate great steak, but you may not know more than that. Here’s our guide to what you should look for when ordering a steak and how to know what the best cut for you is.

Different Cuts of Steak

Almost every part of the cow can be used for cooking. However, the best steaks start at its midsection and are found further back toward the hindquarters. The front section of the cow is great for braised beef and stews, but it makes for somewhat chewy steaks.

When ordering a steak, it’s best to figure out what you want out of the experience. Often, the tenderest cuts are not the most flavorful, and the best steak isn’t necessarily the most expensive. Let’s look at some different sections of beef and what types of steaks you can expect.

Rib

The rib section is found just back from the shoulder. The steaks found here are well marbled and extremely flavorful. What’s marbling, you ask? This simply means how much fat is interspersed with the lean meat, making the beef more sumptuous.

Rib meat is both tender and delicious and tastes great straight off the grill, pan seared, or roasted. Some cuts you’ll find here include:

  • Prime rib
  • Ribeye

Loin

The loin is commonly held as the tenderest section of beef there is. It may not have as much marbling or flavor, but some of these cuts are the most expensive. These steaks are prized for their buttery texture and low-fat content. However, less expensive cuts may be more flavorful than steaks from this section.

Loin steaks taste best when cooked in a cast iron with lots of butter or another type of fat or when grilled. Some of the loin steaks include:

  • Tenderloin also called the filet mignon
  • T-bone
  • Porterhouse
  • Striploin

Sirloin

The sirloin is found directly behind the loin. Although it’s not as tender as loin steaks, it’s cheaper and still delicious. Sirloin steaks taste incredible when well-seasoned and grilled.

Round

The hind leg of the cow is where the round section is found. These steaks aren’t considered especially tender, but the flavor can pack a punch.

Since they aren’t as tender, round sections aren’t the best for quick cooking methods. Rather, these cuts take on a lot of tasty goodness when given the slow-cook treatment. Some of the steak cuts you’ll find here are:

  • Top round
  • Bottom round
  • Eye of round

What to Look for When Ordering Steak from a Restaurant

Whether you’re visiting a steakhouse or a beef house, restaurants with quality beef have nothing to hide. As eco-friendly practices are becoming the modus operandi, you should be able to ask your server some specifics about your steak, including:

  • Where was it sourced?
  • How were the cattle fed?
  • What grade beef does the restaurant serve?

Chisholm’s: Where Beef Is the Star

If you’re looking for more than just a run-of-the-mill steakhouse, nothing beats Chisholm’s American Beef and Ale House. We offer incredible farm-to-table dining options with family-sized, sharable portions. And all our steaks, ribs, and hamburgers feature Certified Angus Beef®. If you’re ready to put your new steak knowledge to the test, make a reservation at Chisholm’s today.

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