11 Cuts of Steak Ranked From Cheapest to Most Expensive

In the world of steaks, the cut matters. From the humble ground beef steak to the luxurious wagyu, each cut carries its own unique taste, texture, and price. This guide will walk you through 13 different cuts of steak, ranked from the cheapest to the most expensive, to help you navigate your choices and get the most bang for your buck.

Understanding Steak Cuts

Steak cuts refer to the specific parts of a cow where the meat is derived. These cuts greatly influence the taste, texture, and cost of the steak. For instance, the tenderness of a steak is largely determined by the amount of muscle activity in the area from which it’s cut. The more the muscle is used, the tougher the meat tends to be.

The price of steak cuts is influenced by several factors including the grade of the meat, the age of the cow, the rearing method, and the demand and supply in the market. Leaner cuts are generally cheaper while fatty, marbled cuts are more expensive due to their enhanced flavor and tenderness.

Ground Beef Steak

Ground beef steak is not technically a ‘cut’ but rather a combination of different cuts ground together. It’s the cheapest form of steak due to the use of less expensive cuts and trimmings. Despite its low cost, ground beef is versatile and can be used in a variety of dishes from burgers to meatballs.

The best way to cook ground beef steak is by pan-frying or grilling. These methods allow the meat to develop a crust on the outside while staying juicy on the inside. To enhance its flavor, it’s often seasoned with spices and herbs.

Chuck Steak

Chuck steak comes from the shoulder area of the cow, which is a hardworking muscle resulting in a tougher cut. However, it’s rich in flavor due to the high amount of connective tissue which breaks down during cooking, adding a depth of flavor.

The price of chuck steak is relatively low, making it a popular choice for slow-cooked dishes like stews and pot roasts. The best way to cook chuck steak is by braising or slow-cooking to tenderize the meat and unlock its full flavor.

Skirt Steak

Skirt steak is a long, flat cut from the diaphragm muscles of the cow. It’s known for its intense beef flavor and somewhat chewy texture. While it’s not as cheap as ground beef or chuck steak, it’s still relatively affordable compared to other cuts.

The price of skirt steak is influenced by its strong flavor and versatility in cooking. It’s best cooked quickly over high heat, making it perfect for grilling or searing. Remember to slice it against the grain to maximize its tenderness.

Flank Steak

Flank steak is a lean cut from the abdominal muscles of the cow. It’s known for its strong beefy flavor and slightly tough texture. The price of flank steak is moderately high due to its popularity in various dishes.

It’s best cooked quickly over high heat and sliced thin against the grain to tenderize the meat. It’s also a popular choice for marination due to its coarse texture that can absorb flavors well.

Sirloin Steak

Sirloin steak comes from the back of the cow, between the ribs and the rump. It’s a relatively tender cut with a balanced fat content, offering a great combination of flavor and tenderness.

The price of sirloin steak is influenced by its versatility and balanced characteristics. It can be cooked in various ways including grilling, broiling, and pan-searing. To bring out its flavor, it’s often simply seasoned with salt and pepper.

Hanger Steak

Hanger steak, also known as butcher’s steak, is a cut from the lower belly of the cow. It’s a tender cut with a rich, beefy flavor. It got its nickname because butchers would often keep it for themselves due to its excellent flavor and tenderness.

The price of hanger steak is slightly higher due to its limited availability. There’s only one hanger steak per cow, making it a bit of a rarity. It’s best cooked over high heat and served medium-rare to maintain its tenderness.

Ribeye Steak

Ribeye steak, derived from the rib section of the cow, is one of the most popular steak cuts. It’s known for its rich, robust flavor and tender texture due to the high amount of marbling.

The price of ribeye steak is relatively high due to its superior flavor and tenderness. The best way to cook ribeye steak is by grilling or pan-searing to render the fat and enhance its flavor.

T-Bone Steak

T-Bone steak is a cut from the front of the short loin, and it includes a T-shaped bone with meat on both sides. One side has a piece of the tenderloin, and the other side has a piece of the strip steak, offering the best of both worlds.

The price of T-Bone steak is quite high due to its dual nature and the presence of the tenderloin cut. It’s best cooked on a grill or broiled to achieve a crispy crust and a juicy interior.

Filet Mignon

Filet mignon is a cut from the tenderloin, which is the least used muscle of the cow, resulting in a very tender steak. It’s known for its buttery texture but has a milder flavor compared to other cuts.

Due to its tenderness and the demand for the tenderloin cut, filet mignon carries a premium price. It’s best cooked using dry heat methods like grilling or broiling, and it’s often wrapped in bacon to add more flavor.

Wagyu Steak

Wagyu steak refers to beef from a specific breed of Japanese cattle known for its intense marbling, rich flavor, and melt-in-your-mouth texture. It’s one of the most luxurious and expensive cuts of steak in the world.

Due to its high fat content and the careful rearing methods of Wagyu cattle, Wagyu steak carries a hefty price tag. It’s best cooked over high heat for a short time to render the fat and enhance its rich flavor.

To identify high-quality steak cuts, look for a good balance of meat and fat, also known as marbling. The more marbling a steak has, the more flavorful and tender it will be. Additionally, consider the freshness of the steak and the reputation of the butcher or store where you’re buying it from.

To get the best value for your money, don’t shy away from less popular or ‘cheaper’ cuts. They often offer great flavor and can be just as satisfying when cooked properly. Also, consider buying steak cuts in bulk or on sale and freezing them for later use.