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A steak cut from the rib roast, which still has the bone attached. The meat is very tender, juicy, and flavorful.

A boneless steak that is cut from the center of the rib cut of beef. Rib Eye Steak is very tender and has nice marbling, providing the steak with a rich flavor.

The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut.

A steak cut from the beef tenderloin, which is the inside muscle of the short loin. It is among the most desirable, tender, and expensive cuts of beef.

A slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily feed two people).

A crosscut steak from the beef sirloin. There are several different sirloin beefsteaks and each is given a different name depending on the shape of the piece of hipbone that is contained within the steak: 1) pin bone, which is a crosscut from the front section of the hip, next to the Porterhouse, and is the most tender of the bone-in sirloin steaks; 2) flat bone, which is another crosscut from the front section of the hip; 3) round bone, which is a third crosscut steak from the front section of the hip; and 4) wedge bone, which is the least tender of the four because of its proximity to the rump.

A thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak.

A beefsteak cut from the boneless top blade roast in the top blade section of the chuck primal. The top blade steak is basically a smaller cut from the top blade roast and is also known as the "Flatiron" steak.

A generic name given to a steak cut from the beef tenderloin. In France, a filet steak often refers to a steak cut from an area between the tournedo and chateaubriand portions of the beef tenderloin.

The chuck eye steak is a smaller cut from the chuck eye roast. It is best when braised, but it can be grilled or broiled if it is not overcooked.

1. Another name given to a steak cut from the beef arm roast. Braising is the best cooking method for this tougher cut, which is also known as arm steak.

In the United States, this cut of beef is a long, flat, boneless beefsteak taken from the plate primal of the beef carcass.

The Porterhouse is a crosscut beefsteak containing part of the tenderloin and part of the top loin, which are separated from each other with a "T" shaped bone.

The round tip beefsteak is cut from the untrimmed round tip roast. If the steak is obtained from the trimmed roast, it is known as a trimmed tip steak or a ball tip steak.

A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal).

A French term, which translated, means "between the ribs." Entrecôte describes a beef rib-eye (boneless) or rib steak (includes the bone) cut from the ninth to the eleventh ribs of the beef carcass.

The 7-bone steak is a cross cut steak of the shoulder blade. It gets its name from the cross cut of bone that is shaped like a "7".

The mock tender is often sold as a roast and is a cone shaped cut next to the top blade in the chuck primal.

A boneless beefsteak cut from the top butt muscle (near the hip) of the sirloin just ahead of the round.

The boneless eye round beefsteak is a small cut obtained from the eye round roast. It is very lean and flavorful, but it is tough and should be cooked with moist heat for the best results.