Editing Beefsteak (section)

== Types ==
[[File:Beef steak at restaurant Harald.jpg|thumb|Beef steak with spicy sauce served at the [[Harald (restaurant)|Restaurant Harald]] in [[Oulu]], Finland]]
; [[7-bone roast]] or 7-bone steak: From the [[chuck steak|chuck]] section of the steer or heifer and it includes a cross cut of the shoulder blade. The bone is shaped like a "7", which gives the steak its name.
; [[Blade steak]]: Comes from the chuck section of a steer or heifer.  The steaks are cross-cut from the top blade subprimal, also known as Infraspinatus. They have a line of tough connective tissue down the middle, creating a tough steak best suited to [[braising]].
; [[Chateaubriand steak]]: Usually served for two, center cut from the large end of the tenderloin.

; [[Chuck steak]]: A cut from neck to the ribs, a cut of beef that is part of the sub primal cut. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak".
; Club steak: A steak cut from the front part of the short loin, the part nearest the rib, just in front of the T-bone steak.  It differs from the T-bone in that it lacks any of the tenderloin muscle.<ref>{{cite web|url=http://culinaryarts.about.com/od/glossary/g/Club-Steak.htm|title=What Is a Club Steak? Another Culinary Mystery Solved|website=about.com|access-date=8 April 2018|archive-date=2 December 2014|archive-url=https://web.archive.org/web/20141202075005/http://culinaryarts.about.com/od/glossary/g/Club-Steak.htm|url-status=dead}}</ref>
; [[Cube steak]]: A cut of meat, usually [[top round]], tenderized by fierce pounding with a mallet or mechanical blades.
; [[Filet mignon]]: A cut from the small end of the tenderloin, or [[psoas major]], the most tender and usually the most expensive cut by weight. The word is French for ''dainty fillet''. In French this cut can also be called {{Lang|fr|filet de bœuf}}, which translates in English to ''beef fillet''. When found on a menu in France, filet mignon generally refers to pork rather than beef.
; [[Flank steak]]: From the underside, the abdomen muscles of the cow. A relatively long and flat cut, flank steak is used in a variety of dishes including [[London broil]] and as an alternative to the traditional [[skirt steak]] in ''[[fajitas]]''. Not as tender as steaks cut from the rib or loin.
; [[Flap steak]]: A cut from the [[bottom sirloin]], is generally a very thin steak.<ref>{{cite book |last=Green |first=Aliza |title=Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut |url=https://archive.org/details/fieldguidetomeat0000gree/page/320 |url-access=registration |publisher=Quirk Books |year=2005 |pages=[https://archive.org/details/fieldguidetomeat0000gree/page/320 320] |isbn=978-1-59474-017-6 }}</ref>
; [[Flat iron steak]]: A cut from under the shoulder blade. It is the American name for the cut known as 'butlers' steak' in the U.K. and 'oyster blade steak' in Australia and New Zealand. It is cut with the grain, from the shoulder of the animal, producing a cut that is flavorful, but is a bit tougher because it is not cross-grain.
; [[Hanger steak]] or (French) ''{{Lang|fr|onglet}}'': A steak from near the center of the diaphragm.  Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the butcher's tenderloin or hanging tender.
; [[Plate steak]]: (also known as the short plate) is from the front belly of the cow, just below the [[standing rib roast|rib cut]].  The short plate produces types of steak such as the skirt steak and the hanger steak. It is typically a cheap, tough and fatty meat.
; [[Popeseye steak]]: Thinly sliced rump steak, originating in Scotland and available in the United Kingdom.
; [[Ranch steak]] : A chuck steak is from the chuck cut of a cow, namely the shoulder, and usually cut no thicker than one inch. It is 10 ounces or less, and trimmed of all excess fat. Technically it is called a "boneless chuck shoulder center cut steak", but supermarkets usually use the shorter and more memorable term: "Ranch steak".
;[[Rib steak]]: from the rib primal of a beef animal, usually with rib bone attached.  In some areas, the boned version is called a "rib eye", in others the terms are interchangeable.
; [[Rib eye steak]], also known as Scotch fillet, Spencer steak, and [[entrecôte]]: the [[longissimus]] muscle and the [[spinalis]] or cap. This comes from the primal rib used to make [[prime rib]] which is typically oven roasted.
; [[Round steak]], rump steak, or (French) ''rumsteak'': A cut from the rump of the animal. Can be tough if not cooked properly. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin.
; [[Rump steak]]: refers to a steak from the top half of an American-cut round steak primal or a British- or Australian-cut steak from the rump primal, largely equivalent to the American sirloin.
; [[Sirloin|Sirloin steak]]: A steak cut from the hip, near the cow's rear. Also tends to be less tough, resulting in a higher price. 
; Outside [[skirt steak]]: A steak made from the diaphragm. Very flavorful, but also rather tough. It is a part of the plate (situated at the cow's abdomen), the steak is long, thick and tender. Skirt steaks are not to be confused with [[flank steak]]s because they are near the [[sirloin]] and [[shank (meat)|shank]]. Skirt steaks are used in many international cuisines: Mexican cuisine use this steak for [[fajitas]] and [[arrachera]]. In the United Kingdom it is often used as filling for [[Cornish pasties]] as well as vegetables such as carrot and potato. In Chinese cuisine it is used for stir-fries, in [[Eastern Europe|Spanish cuisine]] the steak is made for [[churrasco]] and Italian cuisine use skirt steak for making [[bolognese sauce]] as well as with tomatoes.
; Inside skirt steak: A steak from the flank or bottom sirloin similar in appearance but more tender than the outside.
; [[Standing rib roast]]: also referred to as prime rib, is a cut of beef from the primal rib, one of the nine [[Beef cuts|primal cuts]] of beef. While the entire [[rib]] section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs.
; [[Strip steak]], also known as a Kansas City or New York strip: A high-quality steak cut from the [[short loin]] or strip loin, a muscle that is relatively low in connective tissue and does little work, and so it is particularly tender.<ref>{{cite web|last=Herbst|first=Sharon|title=New York Steak|url=http://www.epicurious.com/tools/fooddictionary/entry?id=3642|work=Epicurious|publisher=Barron's Educational Services|access-date=28 November 2011|archive-date=9 October 2014|archive-url=https://web.archive.org/web/20141009054645/http://www.epicurious.com/tools/fooddictionary/entry?id=3642|url-status=dead}}</ref> It is referred to using different names in various countries. When still attached to the bone, and with a piece of the tenderloin also included, the strip steak is a [[T-bone steak]].
;[[Swiss steak]]: a steak which has been pounded with a tenderizing hammer or run through a set of bladed rollers to produce "[[cube steak]]". Typically made from relatively tough cuts of meat, such as the round.
; [[T-bone steak]] and [[Porterhouse steak|porterhouse]]: A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra). The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse – though generally smaller in the strip – will have more tenderloin. T-bone and Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size. 
; Tomahawk steak, cowboy steak (US): A bone-in rib steak with a length of rib bone scraped free of meat, so that it resembles a [[tomahawk]] axe.<ref>{{cite web|title=Tomahawk Steak - what's all the fuss?|url=https://greatbritishmeat.com/recipes-and-tips/miscellany/what-is-tomahawk-steak|website=greatbritishmeat.com|date=19 May 2018 }}</ref><ref>{{cite web |last=Ahmer |first=Kanwal |date=13 Oct 2023 |title=Homemade Beef Steak Recipe |url=https://www.youtube.com/watch?v=rJrm84-HZtE |website=Kanwal's Kitchen}}</ref><ref>Rich Tramonto, Mary Goodbody, ''Steak Friends'', p. 134

[[Top Flavorful Cuts of Steak with Perfect Side Dishes]]</ref>
; [[Tri-tip]] steak/roast: Also known as a triangle steak, due to its shape, a boneless cut from the bottom sirloin butt.

Several other foods are called "steak" without actually being steaks:
; Beef tips or steak tips: Small cuts of high or medium quality beef left over from preparing or trimming steaks, grilled and served in a manner similar to the cuts they were taken from. Common as a "budget conscious" option for those who want to eat steak but cannot afford (or cannot consume) a whole steak.
; [[Salisbury steak]]: Not a steak, but rather a burger from ground beef made with onions, usually breadcrumbs, and occasionally mushrooms. Also known as "[[Hamburger]] Steak" or "Minute Steak" (due to its shorter cooking time). It is the least expensive "cut" of steak, usually because it is made of lower grade meat.
; [[Steak tartare]] or tartar steak: Finely chopped raw fillet of beef, onion, parsley, capers, a hot sauce (usually Worcestershire) and raw egg.