Selecting the Right Cut of Your Heartland Steak

Each steak lover has their favorite steak. From an understated Complete Trim Filet to the monstrous Porterhouse steak, people have that "go-to" cut they can't live without. You may ask, "Its all beef! So what's the difference?" Plenty.

Each steak is cut from different regions of the cattle and each steak has different characteristics that make it unique from the others. Much like fine wines, the taste directly reflects the region from which it comes.

Filet Mignon is an extremely tender cut of beef taken from the short, or small end of the tenderloin. The low fat content due to minimal marbling makes it an extremely popular choice among steak lovers. Heartland Steaks carries the Filet Mignon in either Close Trim, which leaves a small amount of exterior fat to add flavor to the steak, or the Complete Trim that is closely carved to have no exterior fat. Order Filet Mignon Steaks

Also called a New York Strip Steak or Kansas City Strip, the Strip Steak is one of the most flavorful and highest quality steaks on the market. Abundantly marbled and cut from the strip loin, a muscle that does very little work, our strip steak is incredibly tender.Order Strip Steaks

The Ribeye steak also travels under the aliases of Delmonico or Cowboy. It is a large cut of steak taken from the rib section. Meat from the rib section is tender and more marbled than other parts of the cow. The extra marbling makes the steak especially tender and flavorful. It is often served bone-in at the finest steakhouses, but Heartland Steaks gives you the option to choose boneless or bone-in.

The T-Bone is two steaks in one. Cut from the short loin, one side is a juicy Strip Steak and on the other is a delicate Filet Mignon. The bone provides additional flavor along with the thick marbling. This steak is able to satisfy large appetites while making dramatic plate presentations. Order T-Bone Steak

Affectionately called the King of Steaks, the Porterhouse reigns supreme. A Porterhouse is essentially the same cut as the T-Bone, but with one exception: the Filet will always be larger on a Porterhouse than on a T-Bone. Known for its size, the Porterhouse steak is guaranteed to satisfy the heartiest steak appetite. Order Porterhouse Steaks

Prime Rib is also known as a ribeye. The cut is taken from the loin area and due to the minimal use of the muscles, the meat is extraordinarily tender and juicy. The rich marbling lends this cut to dry heat cooking methods such as roasting. Always impressive, Prime Rib is an essential for any special occasion. Order Prime Rib Roast