Linda’s Steak Guide
Explore and find the perfect cut for your taste buds!
Filet Mignon
Filet Mignon is cut from the tenderloin, a small, lean muscle that runs along the cow's spine. This cut is renowned for its tenderness since it comes from an area that gets very little exercise.
Ribeye
The ribeye comes from the rib section, between ribs six and twelve. This cut includes plenty of marbling and a juicy central eye of fat.
New York Strip
Cut from the short loin, the New York Strip has a tighter grain and a bit less marbling than a ribeye. It's a popular cut due to its balance of tenderness and flavor.
T-Bone
A T-bone steak features two cuts in one – the strip steak on one side and a small portion of tenderloin (filet) on the other, separated by a T-shaped bone.
2 Pound T-Bone
Similar to the T-bone but with a larger portion of tenderloin. It comes from the rear end of the short loin, making it a more sizable cut.
Top Sirloin
Cut from the rear back portion of the cow, the sirloin is divided into top sirloin (more tender) and bottom sirloin (chewier). The top sirloin is typically used for steak.
Reservations worth waiting for, lets celebrate!
At Linda's, every occasion is an opportunity to celebrate. Whether it's a special milestone or a casual gathering, we're here to make your moments unforgettable.
