From the loin, the most tender muscle that runs along the spine.

Buttery texture, mild flavor, very lean with minimal fat.

Beef Wellington, steak au poivre, carpaccio, tartare.

125°F (52°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium.

Rear back portion of the cow, from the hip area.

Great beefy flavor, good tenderness, more affordable than fillet.

Grilling, pan-frying, stir-fry, steak sandwiches.

130°F (54°C) for medium-rare, 140°F (60°C) for medium, 150°F (66°C) for medium-well.

From the hindquarter, the rear of the cow.

Lean, flavorful, popular in South African cuisine; tender when cooked properly.

Braai/grilling, roasting, stir-fry, biltong.

130°F (54°C) for medium-rare, 140°F (60°C) for medium.

Top of the rump (rump cap), from the hindquarter.

Rich flavor, distinctive fat cap that bastes the meat, prized in Brazilian cuisine.

Grilling (churrasco-style), roasting, smoking.

130°F (54°C) for medium-rare, 140°F (60°C) for medium.

Short loin, with both fillet and sirloin on the bone.

Rich flavor, tender texture, and a good balance of fat and lean.

Grilling, roasting, and braising.

145°F (63°C) for medium-rare, 160°F (71°C) for medium, 175°F (79°C) for medium-well.

Same as sirloin but left on the bone (hip bone).

Enhanced flavor from the bone, juicy, good marbling.

Grilling, braai, roasting.

130°F (54°C) for medium-rare, 140°F (60°C) for medium, 150°F (66°C) for medium-well.

Short loin with the fillet (tenderloin) attached to the bone.

Combines tenderness of fillet with flavor from the bone.

Grilling, roasting, special occasions.

125°F (52°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium.

Ribeye with the full rib bone (French-trimmed) left attached.

Dramatic presentation, rich marbling, bone adds flavor and moisture.

Grilling, braai, roasting—a show-stopper cut.

130°F (54°C) for medium-rare, 140°F (60°C) for medium.

From the rib section (ribs 6–12).

Abundant marbling (especially Wagyu), rich, buttery, intensely flavorful.

Grilling, pan-searing, minimal seasoning to highlight the meat.

125°F (52°C) for rare, 130°F (54°C) for medium-rare.

Ground/minced beef, often from chuck, brisket, or Wagyu trimmings.

Rich, juicy, high fat content for flavor and moisture.

Grilling, pan-frying, smash burgers.

160°F (71°C) for well-done (ground meat food safety).