Steak Cuts Continued: Stepping Up the Cuts
on September 15, 2017
Last month, we took on the task of sharing our knowledge with the world by deciding to shed some light on what you actually get when you order different cuts of steak from your favorite international steakhouse and provider of excellent atmosphere and entertainment. There’s a lot to know when it comes to cattle, and so we want to dive right back into the wealth of information with this next installment explaining the different cuts of steak! Beginning with…
Probably one of the most often misused and misunderstood terms when it comes to cuts of steak, not all sirloins are created equally. In fact, the term “sirloin” actually refers to a few different types of steak, and often in colloquial use when people refer to the sirloin, they are not necessarily referring to a specific cut like one you would order for dinner.
Sirloin cuts can be distinctly classified as top sirloin, bottom sirloin, and the sirloin tip, which is less tender than the top sirloin connected to the short loin. The sirloin tip is also known as a Round Tip steak.
In the last installation of our breakdown of steak cuts, we talked a little bit about the porterhouse when discussing its counterpart and (some would say) lesser half, the T-Bone.
Like the T-Bone, the porterhouse is distinguishable by the t-shaped bone more or less centered in the top section of the meat. The main difference is that the porterhouse, which is cut from the rear end of the short loin rather than the front, contains more of the tenderloin. It’s a bigger cut of the same beautiful section of beef, but it can be cooked pretty similarly in terms of introducing high and dry heat to the right amount of resting time.
The Filet Mignon
Take the “T” out of the T-Bone, and focus solely on the smaller end of the tenderloin, and you’ve got yourself filet mignon. Literally translating to “tender” or “delicate” filet, this cut is known by casual beefeaters and steak enthusiasts alike as a particularly buttery little sections of cattle’s psoas major.
A bit like giant scallops made of beef, the filet cut is especially beautiful on both the plate and the palate. An unbeatable texture and pristine image when cooked right are part of what has distinguished the filet as a true cut above the rest.
The filet’s long-lost sibling from the T-Bone and porterhouse cuts, the entrecote, comes from the rib area of the cattle and otherwise lives on the opposite side of the bone as the filet. It is a premium cut of steak and in France the term is often used to identify the sirloin section properly known as the contre-filet.
Traditionally, though, the entrecote comes from the rib and is recognizable as an oval-ish strip with light marbling along one side.
To be honest, just writing about these premium cuts of beef, and knowing the expertise and professionalism which will be exercised in their preparation has got our mouths watering over here at Atlas Steakhouse. If you want to try these or even a custom cut, stop by our Coney Island Avenue and experience our fantastic service, delicious cocktail menu, and, of course, premium cuts of steak which you can select right at your tableside! See you soon, and don’t forget to study up with this and part one of our look at the different cuts of steak from around the world!