Types of Red Meat Cuts: From Rib Eye to Tomahawk

In the world of gastronomy, red meat cuts offer a variety of flavors, textures, and unique culinary experiences. From tender Filet Mignon to juicy Rib Eye, each cut has its own distinctive characteristics that make it stand out on the plate. In this article, we’ll explore 12 popular types of red meat cuts, from classic to exotic.

1. Rib Eye

Rib Eye is known for its abundant marbling and buttery, juicy flavor. This cut comes from the upper part of the ribs and offers a meaty and indulgent experience with every bite.

2. Filet Mignon

Considered one of the tenderest cuts, Filet Mignon is characterized by its tenderness and delicate flavor. Coming from the tenderest part of the animal, this cut is perfect for those who prefer a smooth and luxurious meat experience.

3. Porterhouse

Porterhouse is a combination of two cuts in one: Filet Mignon and New York Strip. This cut offers the best of both worlds, with one portion of tender meat and another more flavorful and juicy.

4. New York Strip

Also known as Kansas City Strip, New York Strip is appreciated for its firm texture and intense meaty flavor. Ideal for those who enjoy leaner cuts but with good marbling.

5. Tomahawk

Tomahawk is one of the most acclaimed cuts featuring a long, exposed bone resembling the handle of a tomahawk. With its generous marbling and dramatic presentation, this cut is an ideal choice to impress diners.

6. T-Bone

Similar to Porterhouse, T-Bone combines two cuts in one: Filet Mignon and New York Strip, separated by a “T”-shaped bone. This versatile cut offers a variety of flavors and textures in each portion.

7. Skirt Steak

Skirt Steak is known for its intense flavor and fibrous texture. Coming from the diaphragm of the animal, this cut is perfect for marinating and grilling, creating a dish full of flavor and character.

8. Flank Steak

Flank Steak is a lean and fibrous cut that offers bold flavor and a firm texture. Ideal for marinating and slicing thinly, this cut is popular in dishes like fajitas and stir-fries.

9. Chuck Eye Steak

Similar to Rib Eye but more economical, Chuck Eye Steak offers a similar flavor and juicy texture. Coming from the front part of the animal, this cut is perfect for grilling or pan-searing.

10. Flat Iron Steak

Known for its tenderness and intense flavor, Flat Iron Steak is a versatile cut that can be prepared in various ways. Coming from the shoulder of the animal, this cut is ideal for grilling, pan-searing, or slow cooking.

11. Top Sirloin

Top Sirloin is appreciated for its robust flavor and firm texture. Coming from the top loin, this cut is perfect for grilling or pan-searing to get a dish full of flavor and juiciness.

12. Bavette Steak

Also known as Flap Steak, Bavette Steak is a lean and flavorful cut found in the bottom part of the diaphragm. With its intense flavor and firm texture, this cut is ideal for marinating and grilling.

Enjoy the Best Meat Cuts at Harry’s

At Harry’s, we pride ourselves on offering an exceptional culinary experience with the best meat cuts in the world. From succulent Rib Eye to impressive Tomahawk, including Filet Mignon, Porterhouse, quality Wagyu A5 cuts such as Kobe, Black Onyx, and USDA Prime.

Every bite at Harry’s is a celebration of the art of grilling meat. Join us and discover culinary excellence in every dish. We look forward to welcoming you!

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