I'm sure each has their own differences in texture (and cost) but don't really know exactly what they are or what they are best used for. I like bone in ribeyes so I haven't bothered to try experimenting with other cuts such as:

  • Boneless Ribeye
  • T-Bone
  • New York Strip
  • Sirloin
  • Porterhouse
  • Delmonico
  • Filet
  • Filet Mignon
  • Rib

I'm mostly looking at this from the perspective of grilling.

1 Answer 1


There are a number of sites that provide diagrams and information on the different cuts, one fairly extensive resource is Beef Glossary - Different Beef Cuts , Diagram, Types Of Meat

Edit: Made a change due to comment.

  • 4
    We're looking to have this place be the definitive and not just a dump of links. Quote the site, link to it. Jul 10, 2010 at 0:32
  • 1
    Sorry, i don't understand?
    – Pulse
    Jul 10, 2010 at 0:53
  • +1 Good link to an excellent information packed site, Quoting the good stuff from there is neigh on impossible. Jul 10, 2010 at 8:42
  • 1
    @ran that would be a giant wall of content, and it includes diagrams, to boot.
    – bmargulies
    Jul 10, 2010 at 13:18

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.