Have you ever stood at the butchers counter and wondered, what is the difference between a top sirloin and a porterhouse. If you find a good beef cookbook often times it will have a diagram of the different cuts of meat. If this is too ordinary for your taste find yourself a couple of young FFA (Future Farmers of America) members. They will be all too happy to tell you all they know about beef. In my experience you will know far more than you ever wanted to about the inner and outer workings of a steer after meeting with FFA members. In case neither of these options is readily available here is a break down of some common cuts of beef.
Rib-eye; this cut is a top choice because it has abundant marbling. As the rib-eye cooks this marbling melts into the meat and creates a juicy, rich tasting cut of meat.
Porterhouse; this cut also has plentiful marbling. The porterhouse has a top loin that is moist and flavorful and a smooth buttery soft tenderloin. This cut is a popular choice in restaurants featuring deals such as eat all of our 26 ounce steak and your entire meal is free. Be forewarned this is a lot of meat, I have 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 good quality cut of meat and can usually be found at a lower price per pound than the preceding cuts.
T-bone; this is an excellent cut for couples who like to share. The smaller tenderloin is a few delicate bites while the New York strip can satisfy the heartier appetite.
Filet Mignon; this choice is usually a more costly choice but is well worth the additional expense if you are looking for the most tender and moist cut of meat. You will not find the intense flavor of a rib-eye or porterhouse but this is still an excellent cut of meat.
Top Sirloin; this cut is a lesser grade but larger cut of meat. A family of four can eat from one top sirloin. Try to buy the top or prime grade, they will be tenderer than the lower grades.