Beef steak is an American favorite. The reason why is simple; steak tastes great and delivers the ultimate dining enjoyment experience for consumers. Of course foodservice operators also realize the power of steak to increase traffic. It’s versatile, convenient and uniquely customizable, and with the newly expanded steak category, there’s a steak to fit any menu. Steak is bold, assertive and stands out from the crowd, providing a feeling of satisfaction that is unequalled.

The most tender beef steaks, in order from most tender, are:

• Beef Tenderloin Steak
• Beef Shoulder, Top Blade Steak (Flat Iron)
• Beef Ribeye Cap
• Beef Shoulder Tender (Petite Tender)
• Beef Loin, Strip Loin Steak (NY Strip Steak, Kansas City Steak)
• Beef T-Bone and Porterhouse Steaks
• Beef Rib Steak
• Beef Ribeye Steak
• Beef Shoulder, Arm Steak (Ranch Steak)
• Beef Flank Steak
• Beef Round, Knuckle (Tip) Steak (Sirloin Tip Steak, Sirloin Steak)
• Beef Round, Top (Inside) Round Steak (Top Round Steak, London Broil)
• Beef Top Sirloin Butt Steak (Top Butt Steak, Top Sirloin Steak)

Additional information on Nutrition

The leanest beef steaks, in order from most lean, are:

• Beef Top (Inside) Round Steak
• Beef Loin, Top Sirloin Butt Steak
• Beef Round, Knuckle (Tip) Steak
• Beef Shoulder, Arm Steak (Ranch Steak)
• Beef Strip Loin Steak (New York Strip Steak, Kansas City Steak)
• Beef Chuck, Shoulder Tender (Petite Tender)
• Beef Flank Steak
• Beef Loin, Bottom Sirloin Butt, Tri-Tip Steak
• Beef Loin, Tenderloin Steak (Filet Mignon)
• Beef Loin, T-Bone Steak