Category: Steak guide

While flank steak is often considerably cheaper per pound than sirloin, the 'better' cut depends entirely on your cooking method and taste preferences. This article will explore whether sirloin or flank is the right choice for your culinary needs.

According to Men's Journal, ribeye and porterhouse are considered some of the fattiest cuts available, celebrated for their decadent flavor and juiciness. This guide will explain which steaks are high in fat and why their rich marbling is so prized by enthusiasts.

According to meat experts, the rich marbling of a tomahawk steak is its most defining characteristic, contributing significantly to its buttery flavor and incredible tenderness. So, should a tomahawk steak be fatty? The answer is a resounding yes, as this intramuscular fat is what makes it a premium cut.

According to beef experts, a prime rib roast typically contains more overall fat than a single ribeye steak due to its larger size and the surrounding fat cap. This key difference in size and fat content is the main factor in determining which cut is fattier, ribeye or prime rib, and how each should be prepared for maximum flavor.

According to nutritional data, a trimmed ribeye steak can contain nearly double the amount of fat per 100g compared to a trimmed T-bone. This significant difference is the primary factor for anyone asking: is T-bone fattier than ribeye?