Santana Row Cuts

There’s No Myth in Meat

Rib Eye Steak

Many steak aficionados consider this the best all-around cut. The rib eye has the most fat compared to the other cuts, which is why it’s such a tender, juicy, and flavorful piece of beef. It can be grilled, broiled, or pan-fried with equally delicious results. These steaks are actually cut from the same piece of meat used for the famous roast prime rib of beef.

New York Steak

This steakhouse classic is perfect for the grill, but also does well pan-fried. It is very well marbled, tender, and full flavored. In some parts of the country this cut is referred to as a “Kansas City” cut, but no matter what it’s called it’s a great steak for all occasions. The New York strip steak is usually sold with a half-inch of fat running along one side. It is recommended to trim this off after cooking to take advantage of the flavor and richness it adds.

Beef Tenderloin/Filet Mignon

This cut is also known in restaurants as a filet mignon. It is lightly marbled with fat, and has the mildest flavor of all these cuts. This area of the animal doesn’t do much work, so the meat is extremely tender – in fact, it’s the tenderest cut available. The buttery texture is what makes this cut so desirable.

T-Bone/Porterhouse Steak

The T-bone steak is really two steaks in one. The T-shaped bone divides a New York strip steak and a tenderloin filet. This steak is best cooked on a grill, or broiled, since the bone can make it difficult to sear the meat when pan-fried. When choosing this cut, keep in mind that meat next to the bone will be more rare than the rest of the steak. This steak is not a good choice if you like your meat well done, since by the time the meat is cooked near the bone, the other parts will be dry. A porterhouse steak is the same thing as a T-bone steak, except it is cut further up the loin which makes it larger, with a bigger portion of tenderloin.

Flank Steak

This delicious cut is not technically a steak, but it makes the list because of its popularity, especially during grilling season. Its larger size makes it perfect for entertaining, as you can get between 4 and 6 portions per flank steak. This cut is the only one on the list that comes from the lower half of the animal. Because of this it has more connective tissue, which gives it a great flavor, but also makes it less tender than the other steaks. Flank steak is always served cut across the grain in thin slices.

Tomahawk Chop

Tomahawk Chop Ribeye is another one of the more flavorful cuts of beef – a grillmaster’s dream! A super thick center cut with the bone. A Tomahawk Chop Ribeye is dry aged to perfection with abundant marbling and a unique presentation. Like all expertly trimmed products, the Tomahawk Chop Ribeye, this gargantuan steak is the perfect cut to impress a lucky dinner guest or to share, so take you dining experience to the next level!

Prime Rib

Prime rib is a classic roast beef preparation made from the beef rib primal cut, usually roasted with the bone in and served with its natural juices (au jus). Restaurants that serve prime rib are required to use beef that has been graded prime by the USDA. Otherwise they have to call it a standing rib roast, or a rib-eye roast for the boneless version. Generally speaking, meat that’s graded prime is tender and has a generous amount of marbling.

Top Sirloin Steak

This steak is the most affordable cut on the list. While very flavorful, it is a bit less tender than all the other cuts, except for the flank steak. It’s a relatively lean cut, without a lot of marbling. Top sirloin is often marinated, or pounded to help tenderize it. Like the rib eye steak, it can be cooked in any manner. It’s also a good choice for cutting in cubes, and skewering with vegetables for grilling.

Grass Fed vs Corn Fed

When cattle are grass fed or raised on pasture, the ratio of Omega-3 to Omega-6 is exactly where it should be for a healthy animal. With corn fed cattle, the ratio of Omega-3 and Omega-6 is different, corn-fed cattle have 15%-50% less Omega-3 fatty acids in their meat than grass fed cattle.

Bone in Meat vs Boneless Meat

It is a common belief that bones make grilled and barbecued meat taste better. The meat between the bones, is special. It is loaded with connective tissue that can gelatinize and become sweet and succulent. There is also a lot of fat marbling in there, and the old saw that “fat is flavor” is no myth, because it is so tasty.