Monday 4:00 pm – 11:00 pm
Tuesday 4:00 pm – 11:00 pm
Wednesday 4:00 pm – 11:00 pm
Thursday 4:00 pm – 11:00 pm
Friday 4:00 pm – 2:00 am
Saturday 12:00 pm – 2:00 am
Sunday 12:00 pm – 11:00 pm

The Glossary of Steak Cuts

There are over a dozen different cuts of steak, each of which has unique properties. Hopefully, the information you see here will not only help you become a more informed cook in your own kitchen but will also make it easier for you to order the cuts of meat you prefer when you dine at steakhouses anywhere in the world. 


Arm steak (Swiss steak) – Arm steak is more commonly referred to as “Swiss steak.” This tough cut of meat is taken from the bottom of the round and is generally best when braised. It does not lend itself to grilling. Arm steak is typically most effective as an ingredient in stews and casseroles, where it is served in chunks instead of whole. 


Boneless chuck shoulder steak – Boneless chuck shoulder steak is a notably lean cut of meat that is taken from the shoulder area. It is a flavorful steak, but typically tough. Therefore, it is wise to marinate it prior to cooking. Boneless chuck shoulder steak can be successfully braised or grilled, depending on your personal preference. 


Boneless top loin steak – Though “boneless top loin steak” is the technical term for this cut of meat, it is most frequently referred to as a “New York strip steak.” This is one of the most popular dishes on nearly all steakhouse menu. It is known for its full flavor and overall versatility in the kitchen. 


Chuck-eye steak – Taken from the region below the rib primal, a chuck-eye steak is similar, in many ways, to rib-eye steak. It does not, however, have as much flavor and is, therefore, a less costly cut of meat. This makes it the ideal alternative for those who enjoy rib-eyes but cannot afford them on a regular basis. 


Flank steak – It bears noting that flank steak is not actually a steak at all, but rather the stomach muscle of a cow. It is, however, a lean and flavorful cut of meat that has gained immense popularity over the last several decades. Flank steak is quite tough and is best used as an ingredient in soups, stews, and other dishes where it will be served in small pieces. 


Hanger steak – Not a well-known cut of meat, the hanger steak has only very recently started enjoying some measure of popularity. Hanger steaks are taken from the diaphragm area and need to be carefully prepared to avoid roughness and dryness. Therefore, cooking them is best left to professional chefs and veteran home cooks. 


Porterhouse steak – One of the more famous steak cuts, Porterhouse steaks are taken from the area where the tenderloin and top loin join one another. This is a thick cut of meat that has the look of a jumbo T-bone steak. If the bone is removed from a Porterhouse steak, one will be left with two steaks, tenderloin, and a New York strip. 


We sincerely hope that this guide has been of use to you in your quest to learn more about steaks and how they are prepared. At Bricco, we serve an extensive variety of steaks cooked to your preference, and we look forward to serving you next time you are able to visit us.