Beef Cuts Guide
Creating the perfect steak is one of the things a Broil King® gas grill was built to do. Use this guide to help you choose the perfect cut of beef, understand what makes each one unique, and grill it to perfection every time.
A. Strip Loin
Cut from the short loin, the strip loin is tender, well-marbled, and full of flavour - perfect for grilling. Because it’s cut from a single muscle, it cooks evenly and can be sliced from ½″ to over 2″ thick.
B. Tenderloin
The tenderloin is the most tender cut of beef, located along the cow’s back between the sirloin and rib. Its muscles see very little work, giving it an exceptionally soft texture. When sliced into portions, it’s known as filet mignon.
C. T-Bone
The T-bone is a bone-in steak from the short loin. Its signature T-shaped bone separates a tenderloin section from a larger top loin portion. Not as tender as a porterhouse, but still juicy and flavourful when grilled right.
D. Porterhouse
Cut from the thick end of the short loin, the porterhouse is a large steak with a generous tenderloin section and a T-shaped bone. It’s one of the most popular and impressive cuts to grill.
E. Rib-Eye
Cut from the rib section, the rib-eye is rich, juicy, and beautifully marbled. The extra fat content makes this steak exceptionally tender and full of flavour - a classic for any grill master.
F. Flank
Flank steak comes from the cow’s belly muscles. It’s leaner and tougher than loin or rib cuts, which is why it shines when marinated, braised, or cooked low and slow. Slice it thin across the grain for best results.
G. Sirloin
The sirloin is divided into several sections. The top sirloin is the most flavourful and tender, while the bottom sirloin is larger and less tender but still delicious for everyday grilling.