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Big, red and cheap isn’t the only way to choose a steak, but sometimes it happens. The image below lays out the various cuts of beef and typical cooking technique. (You can click on the image to see it in a larger clearer .pdf format.) Undoubtedly you have a favorite cut and probably are drawn to that when buying or ordering, mine is the New York Strip. But don’t pigeon hole yourself into always getting the same cut. I just recently discovered the Tenderloin cut, cuts like butter and love the flavor.
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