A tender, richly marbled cut of beef featuring the rib bone, known for its juicy texture and robust, beefy flavor.
Get to know the cuts
Farmer Matt carries a lot of cuts of beef, and it can be hard to know the differences between them. That’s why we created this easy-to-use steak directory. Whether you’re shopping in-store or online, this page will help you better understand each cut—what it tastes like, how tender it is, and the best way to cook it.
Browse the cuts below to find the one that fits your meal, your method, and your appetite.
T-Bone
Similar to the porterhouse but with a smaller tenderloin portion, offering both tenderness and flavor.
Porterhouse
A substantial cut combining the tenderloin and strip steak, separated by a T-shaped bone.
Cowboy Rib Steak
A thick-cut, bone-in dry-aged Angus ribeye, delivering bold flavor and tenderness.
Outside Skirt Steak
A long, thin, and deeply marbled cut prized for its rich, beefy flavor—ideal for quick cooking and slicing thin against the grain.
London Broil
A lean and flavorful cut from the shoulder, ideal for marinating and slicing thin against the grain. Known for its beefy taste and budget-friendly value.
Flat Iron Steak
A dry-aged Angus cut, considered the second-most tender steak, offering distinct flavor.
Inside Skirt Steak
A thin, flavorful cut from the plate section, known for its pronounced beefy taste and coarse texture. Best when marinated and cooked quickly over high heat, making it ideal for dishes like fajitas and stir-fries.
Hanging Tender Steak
A robustly flavored, dry-aged Angus cut, best cooked no more than medium.
NY Strip Steak (Sirloin strip)
A classic, lean yet tender cut from the short loin, known for its robust beef flavor and fine grain.
Delmonico (Chuck Eye) Steak
A thick, well-marbled cut, often from the rib or short loin, celebrated for its rich flavor and tenderness.
Denver Steak
A tender, well-marbled cut from the chuck, offering a rich, beefy flavor and fine texture.
Minute Steak
A thinly sliced cut, often from the round or sirloin, known for its quick cooking time and versatility.
Tenderloin Steak
Also known as filet mignon, this cut is prized for its exceptional tenderness and subtle flavor.
Ranch Steak
A lean and flavorful cut from the shoulder, great for everyday meals—best when marinated and not overcooked.
New York Sirloin
Also known as strip steak, this cut is known for its balance of tenderness and robust beef flavor.
Top Round Steak (London Broil)
A lean cut from the round, best when marinated and cooked to medium-rare.