The cut of steak can affect the flavor, texture, and cooking method of the meat.
Most people are familiar with this one, but have you ever heard of a Baseball Sirloin?
The picanha is also a part of the sirloin, but with a fat cap that adds extra flavor.
Shutterstock
The chain most recentlyopened a new locationin Coral Gables, Florida.
Picanha is the prime part of the top sirloin.
This cut of meat is highly flavorful cut and is often relatively affordable compared to other options.
Shutterstock
Haas shares that these cuts are ideal for grilling.
The bone-in filet is essentially a filet mignon steak that has a portion of the bone still attached.
They’re often served as a premium steak option at high-end steakhouses and restaurants.
Steak 48 / Facebook
This steak cut is sought after by chefs and foodies because of its tenderness, marbling, and flavor.
This makes it one of the most highly prized and expensive cuts of beef available.
Known for its farm-to-table approach, Urban Farmer incorporates fresh, seasonal ingredients from local farmers and purveyors.
Urban Farmer Steakhouse / Facebook
you’ve got the option to also upgrade your tasting with a six-ounce7x Wagyu.
It’s often prepared in dishes like steak salad or stir-fry and is best cooked quickly over high heat.
To prepare coffee-cured filet mignon, the steak is first coated in the coffee rub mixture.
Shutterstock
The Keg Baseball Top Sirloin
The Keg Steakhouse + Baris a chain that offers upscale casual dining.
This steak is cut from the center of the top sirloin.
It’s lean, thick, and flavorfulsimilar to filet mignon, at a more wallet-friendly price.
Kashai S. / Yelp
“Mastro’s steakhouse isalways a winner in my book,” saidChef Ryan Rondeno, fromRondeno Culinary.
A5 is the highest possible quality rating awarded by the Japanese government in terms of beef classification.
The letters (A, B, or C) refer to “yield.”
Shutterstock
Mastro’s / Facebook
Shutterstock
