Of Scottish origin, Angus cattle are prized worldwide for their well-marbled, meat-heavy carcasses.

The famed cattle that produce Japan's prized Kobe beef, named for the city that launched the breed.

Originally from England, shorthorns are a popular American breed because they grow rapidly.

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Similar cut as the Porterhouse, only the filet side is usually a bit smaller. Named for the t-shaped bone running down the center of the steak.

The bone-in rib steak, cut from ribs six through twelve, that often contains a bit of gristle but is full of flavor.

Sitting between the short loin and the rump steak is the sirloin, less tender than the short loin but still full-flavored.

Essentially the T-bone's big brother, combining two steaks in one, the New York and the filet.

A steak by many other names…(such as shell steak, Kansas City strip or sirloin club steak): The marbled, larger end of the short loin.

Think French! The name of this cut translates as tenderloin and it is the tapered, fork-tender end of the short loin.

A rib steak without the bone; prized among steak lovers for its marbling and flavor.

A large cut from the flank, often marinated to tenderize it, then broiled and served thinly sliced.

A boneless cut from the rib section, named after the 19th century New York restaurant that popularized this dish.

Also known as a culotte steak or triangle steak, the tri-tip is a triangular-shaped portion of top sirloin.