With there being so many types of steaks, it can become a little confusing as to what part of the animal they are cut from.

In the United States, steaks of all kinds are considered a family favorite, which is why we have so many steak houses.

Take a few moments to test your steak knowledge…

Q: What is a porterhouse steak?

A: It’s cut from the thick end of a sirloin.

Q: What is a tomahawk steak?

A: It's a cut of the beef ribeye and usually has about 5 inches of extra rib bone, which is great for serving presentation.

Q: What is a chicken fried steak?

A: It’s a piece of beefsteak battered with flour and pan-fried.

Q: What is a flank steak?

A: It’s a cut from the abdominal or lower chest of a steer.

Q: What is a flat iron steak?

A: It’s cut from the shoulder area on the steer.

Q: What is a hanger steak?

A: It’s cut from the diaphragm of a steer.

Q: What is a Salisbury steak?

A: Created from a combination of ground beef, seasonings, and other ingredients.

Q: What is a skirt steak?

A: It’s cut from the diaphragm of a cow.

We hope that you now have a better understanding of where the most common steaks are cut from.

Have a little fun and test your family, friends, and co-workers to see how much they know about steaks.

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