Every steak cut explained
If you've ever stood in front of a butcher or looked at a steakhouse menu and had no idea what to order, this video is for you.
In this complete steak cuts guide, we break down every major steak cut — ribeye, filet mignon, New York strip, T-bone, porterhouse, flat iron, hanger steak, skirt steak, flank steak, picanha, bavette, tri-tip, tomahawk, sirloin, rump, and more — explaining exactly where each cut comes from on the cow, what makes it unique, and the best way to cook it.
Whether you're a beginner learning how to cook steak at home, someone trying to understand the difference between ribeye and sirloin, or just a food lover who wants to eat better, this video gives you everything you need to know in under 10 minutes.
No complicated techniques, no chef jargon — just clear, simple explanations that make you a smarter cook and a better steak eater. Watch until the end so you don't miss the cuts most people have never even heard of.
Whether you're cooking at home or just trying to order smarter at a steakhouse, this guide will change the way you think about beef. No filler — just the cuts, the anatomy, and the technique.
Drop a comment telling us which steak is your go-to, and let us know what we should cover next.
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