Chuck Steak is at the lower end in price on the beef scale. Being a less expensive steak It isn't as naturally tender as some more expensive cut; Chuck steak tends to be fatty and contain a bit of gristle.
Cube Steak is a cut of beef usually consisting top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer.
Fillet Mignon is a steak from the smaller end of the tenderloin. The tenderloin is the most tender cut of beef, because it contains less connective tissue.
The Flank Steak is a cut of beef from the belly of the cow. A relatively long and flat cut, flank steak can be used as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, or braised for more tender meat.
London Broil (Bottom Round)
London Broil refers more to the cooking style of the meat rather than the actual cut itself. In our store we sell a bottom round steak that when marinated for several hours followed by high heat searing on a grill or oven broiler.
New York Strip Steak
The New York Strip steak consists of muscle that does little work so it is very tender. Not being as tender as the nearby ribeye or tenderloin. The shortloin (where the strip comes from) is very larger allowing many portions.
The Porterhouse contains a T-shaped bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and have meat of both sides of the bone.
The Rib Eye or Ribeye comes from the rib section. The rib section of beef spans from ribs six through twelve which contains some of the most flavorful and well marbled meat.
A Round Steak is a steak from the round primal cut of beef. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat, so Round steak is commonly prepared with slow moist-heat.
The Sirloin Steak is a steak cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak.
The T-bone contains a T-shaped bone with meat on each side. Unlike the Porterhouse steak, the T-bone does not have complete tenderloin on the far side making this the obvious difference between the T-bone and Porterhouse.