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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