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Beef sirloin from the beef loin primal cut is flavorful but chewy. Top sirloin steaks are best for grilling, and a tri-tip cut is good for roasting.| The Spruce Eats
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Chateaubriand is a culinary enigma, where no one knows quite what the word originally meant. Is it a cut of beef or a method of preparation?| The Spruce Eats
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Beef tenderloin, which gets cut from the cow's loin, contains the filet mignon. The especially tender meat can be prepared in a number of ways.| The Spruce Eats
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Strip steak, or New York strip, is juicy, flavorful, and moderately tender. It is grilled, broiled, or cooked in a cast-iron skillet on the stovetop.| The Spruce Eats
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From hanger steak to sirloin steak, learn about the different types of beef steaks and how to properly cook each cut of meat.| The Spruce Eats
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A rib-eye is a tender, juicy, and flavorful steak from the beef rib primal cut. Either boneless or bone-in, rib-eyes are among the most favored cuts.| The Spruce Eats
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Meat is expensive, and the most desirable cuts of meat are really expensive, but did you ever wonder why? The reason probably isn't what you thought.| The Spruce Eats
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Marbling refers to the white flecks of fat within a piece of meat. Marbling adds flavor. Some cuts naturally have more marbling than others.| The Spruce Eats
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You can have that luxurious steakhouse experience right in your own kitchen. Cooking a perfect, juicy steak starts with choosing the right cut.| The Spruce Eats
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Connective tissue in meat differs in function and material and behaves differently when cooked. Some types can be broken down by slow cooking.| The Spruce Eats