Before you order your fresh steaks from Rube's, take a moment and review the characteristics of the different steak cuts.
Ribeye Steak – Similar to a Rib Steak, the ribeye does not contain the rib bone. This premium steak is juicy and flavorful with generous marbling throughout.
T-Bone Steak – The T-shaped bone is the distinguishing characteristic of these premium steaks. Actually, the T-Bone is “two steaks in one,” containing both top loin and tenderloin steaks. In the T-Bone, the diameter of the tenderloin muscle must be no less than ½”.
Top Loins (Strip) Steak – This lean, tender premium steak has full flavor and is sold both boneless, as New York Strip Steak, and bone-in, as Kansas City Strip Steak.
Tenderloin (Beef Filet) Steak – The boneless premium steak with mild flavor has the distinction of being the tenderest steak of all.
Top Sirloin Steak – This versatile boneless steak makes a great family-size steak. It is usually carved into slices after cooking. It can be cut into strips for a stir-fry or cut into larger pieces for threading onto skewers for kabobs.
Click here to find more helpful tips from the Iowa Beef Council
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