Standing at a butcher’s counter or scrolling through a meat delivery site can feel overwhelming. What’s the difference between a ribeye and a striploin? Why does one steak cost more than another? Each beef cut comes from a distinct part of the cow, bringing its own flavor, texture, and ideal cooking method. This guide breaks it all down—cut by cut—with straight answers and practical cooking suggestions. Whether you’re grilling, slow-cooking, or pan-searing, knowing your cuts ensures every dish hits the mark.
Primal Cuts: The Starting Point
There are eight primal cuts of beef:
- Chuck
- Rib
- Loin
- Round
- Brisket
- Shank
- Plate
- Flank
From these main sections, butchers carve out all the familiar retail cuts. Let’s walk through the most popular and widely used cuts across those primals.
Popular Cuts and What They’re Good For
1. Ribeye
- Where It’s From: Rib section, ribs 6 to 12
- Texture: Exceptionally tender with heavy marbling
- Cooking Style: High heat—ideal for grilling or pan-searing
- Flavor: Rich, buttery, and beef-forward
This cut is prized for its marbling, which melts into the meat during cooking. Whether it’s a bone-in cowboy steak or a boneless ribeye, it’s a standout for steak lovers. For best results, sear quickly over high heat and finish in the oven if needed.
Tip: If you’re exploring dry-aged vs. wet-aged beef, ribeye is often the showcase cut for both. Dry aging deepens flavor and brings out umami notes.
2. Sirloin
- Where It’s From: Rear back portion of the loin
- Texture: Leaner, with a firmer chew than ribeye
- Cooking Style: Grilling, stir-frying, or slicing into strips
- Flavor: Clean and meaty
Split into top sirloin and bottom sirloin, the top sirloin is more tender and better for steaks, while the bottom section is often used for kebabs or roast slices. If you’re cooking for a crowd, sirloin steaks offer a budget-friendly option with dependable results.
Tip: Our article, “How to Cook Every Beef Cut Perfectly”, will walk through sirloin’s variations and how to prep it for different cuisines, including local Singapore satay or Western-style BBQ.
3. Tenderloin (Filet Mignon)
- Where It’s From: Inner portion of the short loin
- Texture: The softest, most delicate muscle
- Cooking Style: High heat, short cook—pan-seared or broiled
- Flavor: Mild, slightly sweet
The tenderloin is about finesse. It’s lean, so it cooks fast and doesn’t need long on the heat. The prized filet mignon comes from the tip of the tenderloin. While it lacks the fattiness of ribeye, its buttery texture wins fans worldwide.
Tip: Serve it with a rich sauce—like peppercorn cream or red wine jus—to complement its subtle taste. Great for date nights or special occasions.
4. T-Bone and Porterhouse
- Where It’s From: Short loin
- Texture: Two-textured—tenderloin on one side, striploin on the other
- Cooking Style: Best grilled or broiled
- Flavor: Bold and beefy
Porterhouse steaks contain a larger section of tenderloin than T-bones. Both are ideal for serious meat lovers, offering two steaks in one. You’ll often see them served as a sharing platter at steakhouses.
Tip: Because they include both tenderloin and strip, these steaks benefit from reverse searing—starting low and finishing hot.
5. Striploin (New York Strip)
- Where It’s From: Loin, just behind the ribs
- Texture: Firm and juicy with good marbling
- Cooking Style: Pan-sear, grill, or sous-vide
- Flavor: Balanced, with a satisfying beef punch
Often the go-to for diners who want less fat than ribeye but more texture than tenderloin. It cooks evenly and holds up well to dry rubs or marinades.
Tip: Our feature on “Grain-fed vs. Grass-fed Beef” will showcase how the type of feed affects marbling and flavor in cuts like striploin.
6. Flank Steak
- Where It’s From: Lower abdominal area
- Texture: Lean, long grain fibers
- Cooking Style: Fast and hot—grill, sear, broil
- Flavor: Bold and hearty
Popular in Asian dishes like stir-fry and also great for tacos. Slice against the grain to reduce chewiness.
Tip: Excellent when marinated in soy, garlic, and sesame oil. Learn more in our article “How to Slice Beef the Right Way (and Why It Matters)”.
7. Skirt Steak
- Where It’s From: Plate section
- Texture: Coarse, loose grain
- Cooking Style: Flash-seared, best rare to medium-rare
- Flavor: Deeply savory, almost gamey
Often used in fajitas or yakiniku. Needs tender care—overcooking turns it rubbery.
Tip: Marinate well and serve with bold condiments. Ideal for flavor-packed tacos.
8. Brisket
- Where It’s From: Breast section
- Texture: Dense, collagen-rich
- Cooking Style: Long, slow cooking—braise or smoke
- Flavor: Intensely beefy, fatty
A barbecue classic. The flat cut slices cleanly, while the point is fattier and more flavorful.
Tip: Suited for low and slow Singapore-style stews, or as smoked brisket for Western BBQ.
9. Chuck
- Where It’s From: Shoulder
- Texture: Tough with connective tissue
- Cooking Style: Braising, slow roasting, or pressure cooking
- Flavor: Meaty and rich
Used for pot roast, beef rendang, or ground beef. It’s economical and versatile.
Tip: Ideal for “Best Cuts for Hotpot, Satay, and Local Dishes”, where slow cooking or slicing thin adds tenderness.
10. Round Steak
- Where It’s From: Rear leg
- Texture: Lean, dense
- Cooking Style: Braise, sous-vide, roast
- Flavor: Subtle and clean
Common in roast beef and jerky. Needs moisture to prevent dryness.
11. Shank
- Where It’s From: Lower leg
- Texture: Extremely tough, full of connective tissue
- Cooking Style: Slow braising or pressure cooking
- Flavor: Deep and bone-rich
Excellent for bone broth or osso buco. Collagen breaks down into gelatin.
12. Short Ribs
- Where It’s From: Chuck or plate
- Texture: Meaty and fatty
- Cooking Style: Braise, smoke, or stew
- Flavor: Deep and savory
A must for Korean-style galbi or Western braised short ribs.
13. Hanger Steak
- Where It’s From: Diaphragm area
- Texture: Coarse but tender
- Cooking Style: Grill or pan-sear
- Flavor: Intense, beefy
Popular in bistros. Rarely found in large retail chains.
14. Tri-Tip
- Where It’s From: Bottom sirloin
- Texture: Juicy with moderate marbling
- Cooking Style: Grill or roast whole, then slice
- Flavor: Earthy, beefy
Slicing against the grain matters here. Pairs well with dry rubs.
15. Flat Iron
- Where It’s From: Top blade of the chuck
- Texture: Surprisingly tender, fine grain
- Cooking Style: Pan-sear, grill, sous-vide
- Flavor: Balanced and buttery
Second only to tenderloin in tenderness, at a better price point.
Cooking Styles by Cut
Understanding cooking methods improves your outcome significantly. Our article, “How to Cook Every Beef Cut Perfectly”, will detail temperature targets and seasoning tips by cut.
| Cut | Cook Style |
|---|---|
| Ribeye | Grill or pan-sear |
| Tenderloin | Quick sear, rare to medium |
| Sirloin | Grill or stir-fry |
| Flank & Skirt | Marinate and sear fast |
| Brisket | Braise or smoke slowly |
| Chuck | Braise or stew |
| Round | Roast or sous-vide |
This breakdown allows shoppers and cooks to select cuts confidently, knowing what each is best suited for and how to treat it. Whether preparing a weekday stir-fry or a weekend steak dinner, understanding beef cuts brings better results to the plate—and helps avoid overpaying for the wrong cut.