The Filet Mignon, also known as the Tenderloin Steak, Beef Loin Steak, or Filet, is unrivaled as the superior cut of steak because of its tenderness and flavor. This steak is cut from the larger Tenderloin from the Beef Loin Primal and is a luxurious and tender steak.

A Filet Mignon from Kansas City Steak has a buttery-rich, melt-in-your-mouth texture and mild flavor. It is a highly sought-after cut of steak, lean, extremely tender, and wet-aged.

The Top Loin Steak is one of the most popular steaks on the market and a Kansas City Original. A boneless cut of the Strip Loin from the Beef Loin Primal, it’s recognized for its distinct rich, beefy flavor.

The Kansas City Strip Steak exceeds expectations with its juicy, robust flavors. It is lean, tender, and a favorable choice of steak. The Kansas City Strip is an excellent option for grilling and adding to your next dinner or celebration.

The Ribeye Steak also referred to as a Ribeye Roll Steak, is a boneless steak cut from the Ribeye Roll, which is found in the Beef Rib Primal. This highly marbled steak cut has a decedent beefy taste in every tender, perfect bite.

This steak features intense flavor and is best grilled and served with all its flavorsome juices intact. A popular steak among many, you cannot go wrong with this beautifully marbled cut of meat.

The T-Bone Steak is cut from the Short Loin from the Beef Loin Primal and includes both the Strip and Tenderloin muscles, separated by a small bone. This T-shaped bone that runs across the top and down the center of the steak is one of the most distinctive characteristics of the T-Bone Steak, giving it its name.

Another unique characteristic of the T-Bone Steak cut is that it is two steaks in one — a Kansas City Strip and a Filet Mignon. This bone-in steak is wet-aged for tenderness and flavor and is known for its rich beefy taste.

The Porterhouse Steak Cut, also known as the 1st Cut Porterhouse or King Steak, like the T-Bone Steak, is cut from the Short Loin from the Beef Loin Primal and includes both the Strip and Tenderloin muscles, separated by a small bone. The Porterhouse Steak is different as it contains a larger section of the Tenderloin muscle, and the tenderloin is at least 1¼ inches from the interior bone to the widest edge.

It also is two steaks in one, featuring the Kansas City Strip and a larger Filet Mignon. This steak looks impressive and has an enjoyable beefy, rich flavor. Be prepared to come hungry if you order this meaty steak.

The Top Sirloin Steak, also referred to as the Baseball Cut or Top Sirloin Butt Steak, is cut from the larger portion of the Beef Top Sirloin. Similar to the Filet Mignon in appearance with more uniform cuts, this steak has no shortage of flavor. Its robust taste always stands out.

This lean steak is ideal for several cooking methods and dishes, such as kabobs, a classic grill, or a beautiful stir-fry.

The Flat Iron Steak, commonly mistaken for Top Blade Steaks, is cut from the second most tender beef muscle behind the Tenderloin, located in the Beef Chuck Primal. It is an incredibly marbled, melt-in-your-mouth steak.

Known for being as tender as a Filet Mignon but with even more excellent marbling, this steak has exceptional flavor and tenderness. The noteworthy Flat Iron Steak can be hard to find in many grocery stores.

The Bone-In Strip Steak, also named the Bone-In KC Strip, Bone-In NY Strip, or Bone-In Top Loin Steak is the cut that made Kansas City famous. It is cut from the Beef Short Loin after the Tenderloin is removed, and the bone left in adds flavor to every bite.

The Bone-In Strip Steak is one of the most popular steak cuts because of its perfect juiciness-to-bite ratio and beautifully featured marbling.

The Bone-In Filet Mignon, also called the Bone-In Filet or Center Cut Bone-In Filet, is cut from the Tenderloin from the Beef Loin Primal. It is the most tender cut available, and it has a beautiful presentation with the bone left in for added flavor and appeal.

This leaner steak has an impressive thick-cut and an unmistakable buttery-rich, melt-in-your-mouth texture — an indulgent cut for those seeking the most tender steak of all steaks.

The Bone-In Ribeye Steak, also called the Cowboy Cut Ribeye or Rib Steak, is cut from the Bone-In Ribeye Roll. This steak includes a part of the rib bone for additional flavor while cooking.

Tender, beefy flavor and excellent marbling, the Bone-In Ribeye Steak is ideally seared in a super-hot cast-iron skillet on each side, then finished in a hot oven.

The Signature Cut Strip Steak, also known as Baseball Cut Strip, Manhattan Filet, and Top Loin Filet, is a Strip Steak cut in half. It’s a boneless cut from the Strip Loin from the Beef Loin Primal. The Signature Cut Strip Steak allows you to enjoy the great Strip Steak flavor in a smaller, thicker cut.

Easy to cook because of its thick-cut, the Signature Cut Strip Steak has an intense flavor profile and bold, beefy notes. Moderately tender, it is a favorite among people for its good bite and robust flavor.

The Center-Cut Ribeye Steak Cut, also known as Ribeye Filet, Saratoga Steak, and Petite Ribeye, is cut from the main muscle of the Ribeye Roll from the Beef Rib Primal. Therefore, it is a leaner and smaller cut with much less fat.

It is an intensely flavorful steak with marvelous marbling. For those seeking the bold Prime Rib flavor but want a leaner alternative, the Center-Cut Ribeye Filet is perfect for you.

The Ribeye Cap Steak, or Spinalis dorsi, is cut from the Ribeye Roll, a muscle that surrounds the outside of the primary Ribeye muscle, making it a specialty cut steak. It is rare and can be hard to find in grocery stores.

It is an exceptional steak as it is one of the most tender and heavily marbled cuts you can find. It is the best of both worlds, offering tenderness like that of the Tenderloin and premium Ribeye Steak flavor.