What cuts of steak are available at the butcher counter?

There are several popular cuts of steak available at the butcher counter. While availability may vary depending on the region and the specific store, some common options include:

1. Ribeye Steak: This cut is known for its rich flavor and marbling. It is cut from the rib section and has a good amount of fat, which contributes to its flavor.

2. Strip Steak: Also known as a New York strip, this cut is leaner than the ribeye but still offers excellent flavor. It is cut from the short loin and is known for its firm texture and consistent marbling.

3. Tenderloin: The tenderloin is considered one of the most tender cuts of steak. It comes from the short loin and is known for its melt-in-your-mouth texture. Tenderloin steaks are often used for special occasions due to their premium quality.

4. T-Bone Steak: This cut combines a strip steak on one side and a tenderloin on the other, separated by a T-shaped bone. It offers a bit of both worlds, with the flavorful strip and the tender tenderloin.

5. Porterhouse Steak: Similar to a T-bone, the porterhouse has a larger tenderloin section compared to the strip. It is known for its impressive size and is typically cut thicker than other steaks.

6. Flank Steak: Flank steak is a leaner cut from the flank region. It is known for its bold flavor and is often marinated or grilled quickly to achieve tenderness.

7. Skirt Steak: Skirt steak comes from the diaphragm area and has a long, flat shape. It is another flavorful cut that benefits from marinating and quick cooking.

8. Hanger Steak: The hanger steak is a unique cut that is known for its intense flavor. It is less commonly found but is prized by steak enthusiasts.

9. Denver Steak: Denver steak is cut from the chuck primal and offers a good balance of flavor and affordability. It is known for its slightly chewy texture and beefy flavor.

10. Brisket: While not a traditional steak, brisket is a cut of beef that can be used to make delicious slow-cooked dishes. It comes from the breast area and is often used for smoked brisket or pastrami.

These are just a few examples of the many different steak cuts available. Butchers may also have other or more specialized cuts depending on their inventory and expertise.