The menus of any good steak joint are sure to be full of various cuts of steak, which can leave many people wondering what the difference is. So we’ve thrown together a no-frills guide to steak, so you look like an expert at your next trip to Wilder’s Steakhouse.
Filet of Beef Tenderloin
Beef tenderloin is cut from the loin of the beef. The tenderloin is an oblong shape spanning two primal cuts: the short loin and the sirloin, or rump. The tenderloin sits beneath the ribs, and since this muscle does very little work, it is the most tender part of the beef.
Kansas City Strip
The strip steak is cut from the short loin of the cow, which is the middle section of the cow. The Kansas City strip is on one side of a long, T-shaped bone on the opposite side of the tenderloin. The Kansas City Strip is a particularly tender piece of steak, and the fat content of the strip is somewhere between the beef tenderloin and that of the psaos major section of the beef.
A filet mignon is a steak cut taken from the smaller end of the tenderloin, or psaos major. When a tenderloin is cut, cuts from the small forward end of the beef are considered to be filet mignon. Wilder’s Mignons are drizzled with Wilder’s signature steak sauce, asiago cream sauce, and crumbled Applewood smoked bacon.
The ribeye is a beef steak from the rib section. This cut of meat is both flavorful and tender. Its marbling of fat makes it a very desirable steak selection. This choice of beef can be ordered boneless or with the bone-in.
Now that you’re on your way to becoming a steak connoisseur, come visit Wilder’s Steakhouse and let us show you why we’re the best steakhouse in the four state area.