Per Merriam-Webster, a steak is “a slice of meat cut from a fleshy part of a beef carcass.” It is also usually thick, sliced against the grain, and intended to serve one person.

However, exceptions exist — like flank and skirt steak — and not every steak is a cut of beef, as the term can apply to thick slices of fish or vegetables such as cauliflower, too.

Therefore, defining cuts based on the stage of the butchering process they come from is more useful for beef. Butchering a cow involves dividing the carcass into eight primal cuts.

These include ribs, chuck, and brisket. In the second stage of butchering, these primal cuts are broken down into smaller, subprimal cuts that we refer to as roasts and steaks.

Most steaks are sliced roasts and originate from the cow’s back. For instance, a filet mignon is a thick slice of beef tenderloin, and a ribeye steak is cut from a prime rib.

However, there are exceptions. The plate primal cut, near the cow’s belly, yields hanger and skirt steak, while the flank primal cut, behind the plate, is used for flank steak.

Steaks, also distinguished by their shorter cooking times compared to other cuts, are ideally prepared through high-heat methods such as grilling or searing in a cast iron pan.