Cuts Of Steak You Should Absolutely Buy And Some To Steer Clear Of

Filet mignon is a tender and lean steak, as it's a protective muscle in a cow that gets minimal activity. Low in fat, it melts in the mouth when cooked right.

It is one of the best cuts to buy, especially for grilling. However, since it's lean and low in fat, you shouldn't cook it past medium rare, or the steak will dry out.

Bottom round roast is a cheap cut that doesn't have strong flavors. It tends to be tough, take longer to cook, and end up dry or bland if not cooked right.

This type of steak benefits from a long cooking time at a low temperature. If you're looking for a cut of steak to cook quickly on the grill, this one is not it.

Named after the tomahawk ax it resembles, this cut of meat is thick and juicy. It's served with the long bone French trimmed, which you can use as a handle to eat it.

Its flavor profile is slightly sweeter than its counterpart cowboy steak with a smaller bone. It is also the best option if you're looking for visual impact with your steak.

Offal refers to a cow's organ meats, such as liver, kidneys, and tongue, and it has a strong, robust flavor. However, this cut also presents concerns over safety.

It requires experienced handling and preparation to ensure food safety and quality. Well cooked offal can be delicious, but if cooked incorrectly, you'll have a dry, grainy meat.

If you can sacrifice a bit of tenderness for a tasty steak, ribeye can be your choice. It's pricey, but the beautiful marbling of fat makes it worth every penny.

It requires experienced handling and preparation to ensure food safety and quality. Well cooked offal can be delicious, but if cooked incorrectly, you'll have a dry, grainy meat.