Loved by countless worldwide, steak is normally regarded as the feast of celebrations and a sign of luxury. With its abundance of different textures, taste and marbling it’s hard not to let a big smile come across your face when eating. 

In this comprehensive guide we’ll go over a range of different cuts of steak available on the market, what they are conventionally priced at and rank their tenderness and flavor.

Let’s jump in:

• Tenderloin Steak
• Rump Steak
• Top Blade/ Oyster Blade / Flat Iron Steak
• Tomahawk Steak
• Flank Steak
• Rib Eye Steak
• T Bone Steak

Tenderloin Steak

What is a Tenderloin Steak?

A tenderloin steak is a popular cut of beef that comes from under the spine and just below the ribs of a cow. It doesn’t carry any weight or do a lot of moving which creates it’s tenderness (hence the name). It also doesn’t have a lot of connective tissue. The Fillet Mignon comes from within the tenderloin, one of the most popular cuts in the world. 

The tenderloin steak isn’t a very fatty cut of meat. It has a more lean appearance and typically doesn’t show much marbling compared to other cuts. Butchered from the short lion there is only one of these small cuts per cow.

Price Range of Tenderloin Steak

The tenderloin steak is known to be one of the more premium cuts of beef available. It’s been heavily marketed by the beef industry as one of most tender cuts and with that comes a high price. For scale the tenderloin is only 2% the weight of the whole cow. Limited supply as well as high demand drives the price of the tenderloin to high heights.

A large amount of factors can influence price including region, what the cow is fed, seasonality, quality and grade and preparation. If we were to put the Tenderloin steak on a price scale of 1-10 (10 being the most expensive) we would mark it an 8.

Tenderloin Tenderness scale

Do we even need to write this section? The clue is in the name. The tenderness of this cut is off the charts. We’d rate this a solid 10 for tenderness. Be very careful with cooking this cut for too long whilst its tender within the lower ends of the scale (rare, medium rare) anything over that can make this cut dry and hard to eat.

Tenderloin Beef taste scale

Nothing is perfect, unfortunately with extreme tenderness doesn’t come extreme flavor (at least in this cut). The tenderloin provides a very mild beef flavor unlike the power punch from the rib eye. If you’re looking for tenderness and don’t mind compromising on flavor this is your cut.

Rump Steak

What is a Rump Steak?

A Rump steak is a lean cut of beef that comes from the muscle above the hip bone of the cow. It’s popular within the western world as it provides great value for money. Not a shining star on either end of the spectrum but a versatile cut of steak that can be used in a multitude of ways.

Price Range of Rump Steak

Rump is a fairly cost effective cut of steak, it doesn’t reach sky high prices because it is considered to be an ‘average’ cut of beef. As always the price depends on quality, source, geographical location and a whole bunch of different variables. 

Rump Tenderness scale

As it comes from a muscle part of the cow it’s not the most tender, coming from an area that gets consistent use means that the beef is typically more lean. We would rate rump a 6 out of 10 for tenderness

Rump Beef taste scale

Again not going to be a high score on either side. Rump in our opinion does give more flavor than it does tenderness. You should get a modest beefy flavor to accompany the fairly lean texture. Beef flavor we’re rating at 7 out of 10.

Top Blade Steak / Oyster Blade / Flat Iron 

What is a Top Blade/Oyster Blade/ Flat Iron Steak?

This cut comes from the shoulder of the cow and is the top blade muscle of the chuck. Within the US and Europe this is referred to as Top Blade where as in Australia, New Zealand and parts of asia it’s referred to as Oyster Blade. Both are exactly the same. Where the difference comes in is with the Flat Iron Steak.

The Flat Iron steak comes from the Top Blade/Oyster Blade. That thick line of sinnew that makes this hard to eat as a steak is removed by cutting along the middle to create two flat steaks. This card is very difficult and takes a long time to master. None the less the results are great as you get purely the best part of the Top Blade/Oyster Blade.

Top blade steak is one that is becoming increasingly popular over time. Prior to 2001 it was never really used in anything apart from being broken down in stews due to its thick line of silverskin that runs through the whole section of beef. This can be chewy and hard to eat. 

Price Range of Top Blade/Oyster Blade/ Flat Iron Steak

One of the reasons for its meteoric rise in the last few years is due to it’s affordability. Normally this section of the cow is one of the most affordable vs the value that it provides in both tenderness and beefy taste. This is of course influenced by a lot of variables including origin, quality, fat content and other factors.

Top Blade/Oyster Blade/ Flat Iron Steak Tenderness scale

The tenderness if you take out the silverskin and sinew section of this cut can be very tender. The rule of thumb is that it has around 80% of the tenderness of a filet mignon which is known to be the most tender cut available.

Top Blade/Oyster Blade/ Flat Iron Steak Beef taste scale

Beef taste is another strong aspect of the Top Blade/Oyster Blade/Flat Iron. Just like the tenderness scale it provides 80% the beef flavor of a Rib Eye, known to be one of the most flavorful cuts. Providing great value on both ends of the scale.

Tomahawk Steak

What is a Tomahawk Steak?

It might surprise you to know that a Tomahawk steak is basically a Rib Eye steak but cut with 12cm of bone. The flamboyant steak is normally seen as a steak for celebration and has an added element of flair with the long bone being the show piece.

The long bone is normally trimmed of it’s meat and fat to leave an entirely clean bone, once cleared it gives the look of a handle or a hammer, hence the name. Conventionally Tomahawks will come in bigger cuts (from 800g – 1,300g). Due to the bone section these are normally thick cut. Marbling on this section is normally fairly high which contributes heavily towards taste.

Price Range of Tomahawk Steak

The Tomahawk is considered a more luxury cut. Rib Eyes themselves can be expensive depending on the quality and region they are sourced from, add the big bone into the equation and the price goes a fair chunk higher. Their dramatic presentation adds to the price as well, it’s not uncommon for Tomahawks to be the most expensive steak on the menu.

Tomahawk Steak Tenderness scale

Coming from the relatively unworked Rib section of the cow results in a tender beefy experience. The thickness of this cut being conventionally around 2 inches allows for even cooking resulting in a more tender experience. Likewise being on the bone normally provides more of a tender steak. We would rate this is an 8 out of 10 on the tenderness scale.

Tomahawk Steak Beef taste scale

Coming from one of the most flavorful cuts of beef of course the tomahawk is going to pack a meat flavored punch. Pair the marbling with the super meaty flavor of  the steak itself and you have an award winning combination. We’d put this very close to top spot at 9.5 out of 10.

Flank Steak

What is a Flank Steak?

A flank steak has become an increasingly more popular cut of steak over the last few years. Providing a very beefy and lean steak experience with a long and flat appearance. It’s well known for its grain that runs lengthwise along the cut. It comes from the lower abdominal region and more specifically the flank, hence the name.

Price Range of Flank Steak

You’ll find Flank Steak in the mid to lower range of pricing, nowhere near the price of a Rib Eye or Filet Mignon but not as cheap as a chuck for example. It normally serves as good value for money hence the reason for growth in popularity.

Flank Steak Tenderness scale

Flank steak isn’t known for it’s tenderness, it serves as great value for money but more for it’s beefy flavor. It goes without saying that you should always cut against the grain, the Flank steak is no exception. This shortens the fibers and creates a more tender eating experience. Flank steak is increasingly being marinated to help tenderness, whether with vinegar or some form of citrus. We will give this one a 5 out of 10.

Flank Steak Beef taste scale

The beefy flavor is what shines through on this cut. Cooked correctly (medium at most) and cut currently creates a great meaty filled bite. We’d put a solid score of 8 on this cut.

Rib Eye Steak

What is a Rib Eye Steak?

Probably the first steak name that you ever heard of, the famous rib eye! The most popular cut of steak that is available on the market packs a punch on both ends of the scale. As you guessed the rib eye comes from the rib section of the cow. It is cut that comes without the bone but you can also get bone in Rib Eye which conventionally is referred to as Rib.

Price Range of Rib Eye Steak

Rib Eye being the most popular cut normally comes with a similar lofty price tag. This is down to its high marbling content, which brings supreme flavor to the cut. Low quality Rib Eyes have ample supply on the market which garner a lower price but supreme quality Rib Eye’s for example free range or grain fed Rib Eyes conventionally fetch higher prices. 

Rib Eye Steak Tenderness scale

Rib Eye provides a really buttery texture, this is down to the high fat content that this cut provides. Fat normally means flavor but it also helps with tenderness too, ensuring that your steak remains juicy and tender. We’ll give this a 9 out of 10.

Rib Eye Beef taste scale

The Rib Eye steak flavor is off the charts. Just like the Fillet Mignon is known for it’s tenderness, the Rib Eye is known for its supreme flavor. You get that lovely juicy beef flavor coming through with the richness of the fat being the icing on the cake. A solid 10 out 10.

T Bone Steak

What is a T Bone Steak?

The T bone is one of the most interesting cuts of steak. It comes from the short lion near the stomach of the cow and has a T shaped bone that gives the cut it’s name and sections out one steak on either side. Instead of one type of steak you actually get two within this cut, Strip Loin steak on the larger side and Tenderloin on the smaller side. Conventionally these are cut fairly thick so you get a nice chunk of steak either side of the bone. T Bone steaks are the same steak as a Porterhouse just with a slight difference in cutting methods. For a T Bone to be classed as a Porterhouse it has to be more than 1.25 inches thick on the Tenderloins widest part.

Price Range of T Bone Steak

The price of a T Bone steak varies massively with lower quality and luxury quality available on the market. It’s normally more of a theatric steak with the big T bone that runs through the cut and likewise the uniqueness of getting basically two steak experiences in one. In Australia for example this is a fairly common cut that doesn’t garner a high price where as in Asia it is considered a more luxury cut.

T Bone Steak Tenderness scale

Now this is where it gets confusing…. With the Tenderloin side of this steak of course it’s going to be very close to a 10 out of 10 on our scale. On the other side with the Strip Loin you have a piece of steak that is tender but nowhere near the Tenderloin scale. Providing more tenderness than a Sirloin or Flank Steak but way less than a Rib Eye. Giving the other side a score of 6 out of 10.

T Bone Beef taste scale

Again, not a straight forward answer to this question. On the Tenderloin side you’ve got an incredibly tender cut of beef but one that doesn’t pack a punch with the beefy taste. Reverse on the other side with a more beefy taste of the Strip Loin but one that is less tender. This is great cut if you want to try something different, get varying textures, tastes, tenderness and just an all round great experience.

Conclusion

Now we’ve touched on the main cuts that are available on the market but there is a lot more steak options out there. We’ll write an article soon that will detail those cuts, for example the Picanha, Striploin, Portorhouse, T bone and much more. We hope this article has served as a good starting base for your steak knowledge. Here at Missteak we’re always happy to answer any questions you may have, so just pop us a message! 🙂