To make sure that a good quality steak lands on your dinner plate, you need to beef up your knowledge of steak cuts. The grade of the steak speaks mainly to the quality of the meat based on both marbling and age. The second factor is the cut. Posted on June 12, 2019 September 14, 2020 by Chef Carrie Walters. But once grilling season is in full-swing, you may get tired of your go-to cut, or you may be on the hunt for more affordable options to feed the crowd. Different cuts have different qualities. A bit of a dated cut, the Porterhouse steak was popular in the 70s and 80s partly due to its trendiness with the wealthier class and their desire to indulge in extravagance. A guide to steak cuts. You'll also discover which cuts are considered the best and the most reliable ways to cook each one. Cuts of steak can be broken down into three sections. Steak Cuts Guide. Cuts of Steak . Choosing a new steak cut for your summer gathering doesn't have to be intimidating. This handy guide will show you the location of major beef cuts, like chuck, rib, loin, and brisket. Starting on the upper back and moving down to the mid-back you have the rib, the short loin, and the sirloin. A butcher's guide to the best cuts of steak and how to cook them. The rib contains cuts such as the rib roast, the rib-eye steak, and the back ribs.This is the least tender section of the three. All in all, we can’t deny the fact that it would be useful for anyone to connect their steak memories with at least some essential details about the most important cuts of beef.Being able to differentiate various types of steak by name and particularities becomes in fact, part of each one’s steak’s buying awareness before paying a certain price and building any expectation. Beef is divided into large sections called primal cuts, which you can see in our beef cuts chart. ABC Life / By Kelly Butterworth "Good steak" is a relative term, but there's plenty to consider when purchasing. The Basics of Beef Cuts . Flatiron steaks tend to be smaller cuts and can be a bit sinuous, but this relatively thin steak cooks fast on a grill or in a pan, offers plenty of tender bites, and costs very little. The right cut of steak can make or break your barbecue. One of my favorite classes George Punter and I taught was a food and wine pairing class called The Great American Steakhouse.