Steak Cuts On A Cow

At Zelman Meats, we serve nothing but exceptional quality meat. Our chefs are incredibly familiar with what parts of a cow different cuts of steak come from and with their knowledge, craft a menu that showcases only the finest steak. While not every single cut of steak appears on the Zelman Meats menu, you can guarantee that there will be something bold and delicious there to tempt you.

So, if you’re curious about the different cuts of beef, where you can find them, or looking for a written cow steak diagram, have a read below.

Steak Cuts on a Cow

Fillet/Tenderloin

The fillet is one of the most famous cuts of steak on a cow, beloved across the world. The fillet is also known as the tenderloin and can be located along the cow's spine. This muscle performs minimal work, resulting in exceptionally tender, melt in your mouth meat. While naturally lean, its delicate flavour profile benefits from the addition of a really quality butter or oil during cooking, which is a guarantee here at Zelman Meats.

Fillet Steak

Fillet steak is a classic choice for special occasions and is beloved by any meat lover. The fillet is perfect for quick searing or flavourful pan-frying due to its thinness, creating a delicious cut every single time. 

Chateaubriand

The Chateaubriand is a thick-cut centre section of the fillet, traditionally carved tableside and meant for sharing amongst hungry guests. This cut demands respect and is a true crowd-pleaser and conversation starter

Sirloin

The sirloin originates from the cow's back and is known for its delightful robust flavour. While not as tender as the fillet, it boasts a satisfying chew and a rich taste many steak lovers cannot deny. Additionally, sirloin steak is a versatile cut, suitable for grilling and pan-searing. 

Rump Steak

Rump steak comes from the tail end of the sirloin and is known for its leanness and intense beefy flavour. Due to the higher fat content in rump cuts of steak, as the fat melts, the flavour infuses into the meat and coats the steak deliciously. Due to its location and function (supporting the hind leg), the rump is a leaner and slightly tougher cut compared to sirloin. However, proper cooking methods make this cut just as incredible and intensely flavourful. 

Ribeye

The ribeye is located between the rib and chuck and is renowned for its exceptional marbling. The ribeye cut of steak delivers intense flavour, tenderness, and juiciness in every bite. Ribeye steak is best enjoyed cooked to medium-rare which allows the internal fat to render and infuse the meat with its rich flavour. Due to the marbling and the cow's diet, ribeye boasts a complex and delicious flavour profile. It delivers a rich, buttery taste with hints of sweetness and nuttiness, making it a favourite among steak connoisseurs and Zelman Meats novices. 

Prime Rib/Standing Rib Roast

Prime rib originates from the same primal cut as Ribeye steaks, specifically the rib section of the cow. However, it encompasses several ribeye steaks still attached to the bone, creating a larger roast ideal for feeding a crowd. Similar to Ribeye steaks, prime rib boasts exceptional marbling, ensuring that each bite melts in your mouth, delivering a rich and decadent dining experience. 

T-Bone

The T-bone steak is instantly recognisable by its signature T-shaped bone and offers a unique combination of two iconic cuts: the tender and flavorful fillet mignon on one side and the bold and beefy New York strip on the other.  T-bone steaks come from the short loin primal cut, situated along the cow's back behind the ribs. This cut is further divided by the T-shaped vertebra, separating the filet mignon from the New York strip.

The filet mignon side is renowned for its exceptional tenderness and mild, buttery flavour. In contrast, the New York strip boasts a more robust and beefy taste with a satisfying chew due to its slightly less tender nature. This single steak caters to different taste preferences within the same meal, providing the delicate tenderness of the filet mignon alongside the bold and flavorful New York strip.

Porterhouse

The porterhouse steak, akin to its close cousin the T-bone, presents a decadent dining experience for steak lovers. Similar to the T-bone, the Porterhouse originates from the short loin primal cut but specifically from the rear end of this section. This positioning grants it a larger portion of the tenderloin compared to a T-bone. Like the T-bone, the Porterhouse offers a duality of flavours and textures. The generous portion of filet mignon provides exceptional tenderness and a mild, buttery taste. The New York strip on the other side delivers a bold and robust beefy flavour with a satisfying chew.

Compared to a T-bone, the porterhouse offers a significantly larger portion of the prized filet mignon, making it ideal for those who prioritise tenderness and a luxurious eating experience, or guests who want to share a truly exceptional cut. 

Rump

The rump steak comes from the rump primal cut, situated above the tail and close to the sirloin. Compared to other cuts, rump steak is leaner and possesses a slightly coarser texture. However, it boasts a bold and concentrated beefy flavour favoured by those who appreciate a robust cut of steak and don’t mind a little fat. 

Rump Cap

The rump cap is a sub-primal cut located within the rump primal. It sits above the main rump muscle and is separated by a thin layer of fat. Compared to the standard rump steak, the rump cap is slightly more tender due to its positioning and less-used muscle. It still offers a bold beefy flavor, but with a finer texture. The rump cap offers a balance between affordability and tenderness compared to standard rump steak. It retains the bold beefy flavour while providing a slightly more enjoyable chew. 

Rump Tail

The rump tail is a smaller, triangular-shaped extension of the rump muscle, located near the tail end. Similar to the rump steak, the rump tail is lean and slightly tough. However, it still packs a concentrated beefy flavour. Additionally, due to its leanness and tougher texture, the rump tail is best suited for grinding and is often used in ground beef blends or stews. Alternatively, it can be slow-cooked for an extended period to break down connective tissue and improve tenderness.

Fillet Tail

The fillet tail, often overshadowed by its more prominent cousin, the filet mignon, offers a surprisingly versatile and flavorful cut. The fillet tail is a triangular-shaped extension of the tenderloin muscle, situated at the tapering end closest to the rump. Compared to the centre-cut filet mignon, the fillet tail is slightly less tender. However, it still retains a good degree of tenderness and offers a rich, meaty flavour reminiscent of the prized fillet cut.  Some may even find its flavour slightly more intense due to its proximity to the rump.

Rib

The rib family, originating from the cow's rib cage, offers a selection of cuts renowned for their rich flavour, marbling, and tenderness. Rib steaks are cut from the rib primal cut, situated along the upper portion of the rib cage. While similar to ribeye steaks, they are located closer to the bone and typically thinner than their centre-cut counterparts. Rib steaks offer a good level of tenderness and rich, beefy flavour due to the presence of some marbling and the influence of the nearby rib bone. They deliver a slightly different taste profile compared to ribeye steaks, often described as more meaty and slightly less buttery.

Rib Roast

Now onto the rib roast, also known as standing rib roast. This cut encompasses several rib-eye steaks still attached to the bone, originating from the same primal cut as rib steaks. It represents a larger cut, perfect for feeding a crowd. Similar to rib-eye steaks, the rib roast boasts exceptional marbling due to its location. This translates to intense flavour, juiciness, and remarkable tenderness. The presence of the bone further enhances the flavour profile, adding depth and richness.

Chuck

The chuck, situated around the cow's shoulder area, is a well-exercised muscle. While not known for its tenderness, it offers rich beefy flavour and affordability, making it a popular choice for specific culinary applications and a quiet favourite of chefs across the word. If you were to point to a cow steak diagram, chuck steaks are cut from various sub-primal sections within the chuck primal cut. These sub-primal cuts can vary in tenderness and flavour depending on their specific location within the shoulder. Compared to other cuts, chuck steaks are generally tougher due to the hardworking nature of the shoulder muscle. However, they boast a bold and robust beefy flavour that appeals to those who appreciate a strong beefy taste from their steak.

Chuck Roast

The chuck roast also originates from the chuck primal cut but represents a larger cut, encompassing various sub-primal sections within the shoulder. Like chuck steaks, chuck roasts are tougher but boast a rich and intense beefy flavour profile that lends itself perfectly to big pot roasts and dishes that require shredded or pulled meat.

Brisket

Brisket is another cut revered for its intense flavour, impressive size, and versatility in slow-cooking applications. Brisket comes from the lower chest of the cow, a heavily muscled area responsible for supporting the animal's weight. This constant use translates into a tougher muscle compared to other cuts. While not known for its initial tenderness, brisket boasts an exceptionally rich and complex beefy flavour due to the presence of intramuscular fat and the influence of nearby bones. Slow-cooking methods are essential to break down the connective tissue within the muscle, transforming it into incredibly tender and flavorful meat loved by all. 

As a result, brisket is primarily suited for slow-cooking methods like smoking, braising, and slow roasting. These methods involve cooking the meat at a low temperature for an extended period, allowing the connective tissue to melt and the fat to render, resulting in melt-in-your-mouth tenderness and an explosion of flavour.

Steak at Zelman Meats

If you're a true steak lover, then a trip to Zelman Meats in London is an absolute must. The Zelman Meats menu is a carnivore's dream, featuring an array of succulent options, perfect for a bite in between shopping trips, a lunch with friends, or an exceptional dinner where celebration is on the cards. On the menu, you’ll find some exceptional cuts, including the classic ribeye. Then for those who prioritise pure tenderness and buttery taste, the fillet offers an indulgent experience, perfect for pairing with any number of the Zelman Meats menu sides. For an exclusive taste of Japan, Zelman Meats offers Wagyu beef, renowned for its intense marbling and incredible melt in your mouth flavours. And who could forget the iconic New York Strip? This flavorful cut boasts a satisfying chew and a bold beefy taste, perfect for those who appreciate a steak with character! However, the true star of the show might be the iconic Zelman Plate. This unique menu choice allows you to sample every single cut on the menu, presented on a single plate and generously adorned with delicious flaked salt.

The Zelman Plate allows guests to experiment with various cuts and is the best way to find your personal favourite. The Zelman Plate allows you to taste the distinct characteristics of each option, aiding you in identifying your perfect match, so the next time you visit, you can jump straight to your personal favourite cut of steak. 

But that’s not all, the Zelman experience caters to all, with plenty of incredible drinks leaving the Zelman Meats bar, including house beers, and decadent reds creating the perfect partner to bold steak, as well as some fruity cocktails. Hood Good combines delicious fruity flavours with delightful Ketel One Vodka, and the Smoky Margarita is an exceptional partner for any cut of delicious beefy steak. 

Additionally, Zelman Meats also caters to Halal visitors with a huge selection of beef suitable for Halal guests. Additionally, you’ll also find a broad selection of soft and still drinks, as well as tasty mocktails like the Virgin Mojito.