Even some great servers have trouble explaining steak cuts.  There are so many terms used to describe beef that it almost becomes a case of contrived complexity.  Some terms are legitimate government sponsored grades while cattle ranchers create others as a marketing tool.  For a food that many of us eat for nearly every meal, we know remarkably little about what these terms mean.  With a few basic facts about steaks, you can easily look like an expert, impress your guests, and sell more expensive cuts.

Even if you are not a server, knowing about steak cuts will help you as a more educated consumer.  Guests ask me from time to time, “what is the best steak?”  This is like asking what the best type of soda is.  I have a definitive opinion, but it is a subjective question.  The “best” cut depends on your preferences.

Here are the basics of steaks:

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