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Filet Mignon
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M&W Filet Mignon
True gourmet eating. A nicely marbled and richly flavored steak. The filet mignon is cut from the center of the beef tenderloin, the most prized part of the beef. This steak is so tender you can practically cut it with a fork. |
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Center Cut
Top Sirloin
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M&W Center Cut Top Sirloin
The best cut of sirloin available. It has a distinctive hearty steak flavor. Great on the grill or under the broiler. |
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Boneless
Ribeye Steak
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M&W Boneless Ribeye Steak
Many people feel this is the most flavorful steak. Richly marbled, this steak is carved from the prime rib and trimmed of excess fat. This is a naturally juicy steak. |
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Boneless
Center Cut
N.Y. Strip Steak
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M&W Boneless Center Cut NY Strip Steak
One of our most popular steaks. This steak is cut from the beef strip loin giving it a robust flavor and firm texture. M&W center cut N.Y Strip steak is sure to satisfy. top
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FACTS ABOUT BEEF STEAKS SOURCE:USDA Agriculture Handbook Number 513
A Porterhouse steak differs from a T-bone steak in that the Porterhouse tenderloin diameter is no less than 1 1/4 inches measured across the center compared to the T-Bone, which is not less than 1/2 inch.
STEAK NUTRITION KNOW-HOW
The USDA Food Guide Pyramid recommends 2 to 3 servings from the meat group each day or the equivalent of 5 to 7 ounces of protein such as a lean beef. That's about two 3 ounce cooked, trimmed servings or one 6 ounce serving. A great way to visualize the serving size is to think of a deck of playing cards - a 3 ounce cooked trimmed portion of beef is about the same size as a deck of cards.top
TOP 8 MOST TENDER BEEF STEAKS
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Tenderloin Steak
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New York Strip Steak
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Porterhouse/T-Bone Steak
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Ribeye Steak
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Rib Steak
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Top Sirloin Steak
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Chopped Steak
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Filet of Sirloin
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FAVORITE STEAKHOUSE CUTS
Restaurant Steak Cut
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Commonly Used Name(s)
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| Beef Loin, T-Bone Steak |
T-Bone Steak |
| Beef Loin, Strip Loin Steak, Boneless |
Strip Steak(Kansas City Steak), New York Strip Steak, Hotel Style Sirloin Steak or Club Steak |
| Beef Loin, Top Sirloin Butt Steak, Boneless |
Boneless Sirloin Butt Steak
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| Beef Loin, Tenderloin Steak |
Filet Mignon, Tender Steak |
Beef Rib, Ribeye Roll Steak, Boneless
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Delmonico Steak, Filet Steak, Spencerhouse Beauty Steak |
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| Storage Information |
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Refrigerator
(28 - 32F) |
Freezer
(0 F or Lower) |
| Beef (fresh) |
3 to 5 days |
6 to 12 months |
| Ground Beef |
2 to 3 days |
4 to 6 months |
| Vacuum-Packed Cuts |
16 + days |
6 to 12 months |
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