In a restaurant or grocery store, you will find many different cuts of steak. Though quite a few different cuts can come from the same animal, they will be significantly different in flavor, texture, and shape.
One of the most popular cuts of steak is the filet mignon, as it is known in the United States. In the United Kingdom, the cut is called a "fillet steak." These cuts come from the muscle area near the spine of a cow, which is very tender. Normally, a cow will produce between 4 and 6 pounds (between 1.8 and 2.7 kg) of filet mignon, which are cut into two long tube-like shapes. These tubes can then be cut into slices several inches thick, and grilled, broiled, or fried. This is typically the most expensive type of steak, and can cost over $30 US Dollars (USD) per portion in a restaurant.
The strip steak, sometimes called New York strip steak, is another one of the best cuts. In Britain, it is called "porterhouse steak." Like the filet mignon, it is an extremely tender cut of meat, and comes from the short loin of the cow. When the bone and part of the tenderloin is attached to the strip steak, it is called a T-bone steak.
Rib eye steak, which is also called Delmonico steak or Scotch fillet in Australia, is another of the premium cuts of steak, and can be fairly expensive to purchase. This meat comes from the rib area, and is the same meat as that used in a prime rib roast. Because this cut contains more fat than most other steaks, it is known for being incredibly flavorful.
Another cut of steak is called a flank steak, which comes from the stomach muscle of the cow. It is much tougher than strip steak or filet mignon, which also makes it much cheaper to purchase. Flank steak is often prepared in a marinade, which helps to tenderize the meat before cooking. It can be fried, grilled, or broiled, or can be cut into thin strips for stir fry meals. Flank steak is one of the most popular cuts used in Chinese cuisine.
Another of the cheapest cuts of steak is the chuck steak, which comes from the shoulder muscle of the cow. The chuck steak is generally relatively thick, but can be very tough. It is best when slow-cooked or braised, or when chopped into smaller pieces for a stir fry. Larger pieces of chuck steak are sold as roasts, which can be used to make pot roast.