Cuts of Steak You Should Know About

How well do you know your steak? In the steak aisle of your local supermarket are beautiful cuts of steak that you may have a hard time choosing from. Maybe you want to know what type of steak to order at your favorite restaurant. You may already know about the different cuts of steak; but how much do you know beyond the names? Let’s look at four popular cuts of steak that you should really know about.


This is the tenderest cut of beef, taken from inside the short loin and sirloin, under the ribs and is boneless. It is a tender muscle, yet very lean and fine-grained in texture, with very little marbling or intramuscular fat. As such, it is not known to be a particularly moist or flavorful cut of beef, but certainly the most expensive. It can be characterized as buttery and mild in flavor. Tenderloin is also known as filet mignon, Châteaubriand, and fillet. An entire tenderloin starts out wide at the sirloin end and tapers at the pointy end called the tail. Filet mignon is taken from the smaller end, and the Châteaubriand from the thicker, wider end. Care should be taken not to overcook the tenderloin.

New York Strip

Taken from the short beef loin subprimal behind the ribs, it initially starts off with a short loin that loses the tenderloin to produce a bone-in strip loin. New York Strip does not have much connective tissue or fat between the muscles but contains a good degree of marbling throughout and fat on edge, which makes the steak flavorful and moist. The meat is fine-grained in texture and is also called Manhattan, Kansas City strip, and top sirloin.


Well-marbled in texture, the T-Bone steak consists of two steaks, the strip, and tenderloin, which are separated by an obvious T-shaped bone. It is cut from the saddle, a cross-section of the unfilleted short loin. It is sold as a bone in and based on USDA regulations; the tenderloin portion must be 1.25″ wide to receive porterhouse classification and .5″ wide to be regarded as a T-bone. When it comes to taste, the T-bone is a combination of tender, buttery tenderloin, and beefy, moist strip of steak.


Also called Entrecôte, Delmonico, and Spencer, ribeye is taken from the upper rib section (#6-12) of beef and is a “man’s” steak. It is sold as a bone in and boneless, and has a rich, smooth, fine texture, and is super-tender, with marbling and ribbons of fat, which creates a lovely, juicy, super-beefy flavor.

The Industry has the best steak around that is fit for any occasion, be it a fancy dinner, or a barbeque. We provide quality services and food that our competitors cannot match. Your steak needs are our priority.

The Best Wines for Steak, Lamb and other Red Meat

Maybe you are planning a fancy dinner, or maybe it’s a holiday feast and would like to know what wine to pair with your red meat. If you are serving, lamb, steak, veal or venison, you may hit a brick wall deciding on the most suitable wine for the occasion. Don’t worry too much, the answers are right here. Let’s help you find the right wine for your delicious meat so your guest can enjoy their meal to the max.


  • Cabernet Sauvignon is a great wine pairing for beef steak because the wine is full bodied, which complements the strong flavors from the meat itself, including smoke, marinade, and sauce. Cabernet Sauvignon’s has strong fruit tastes and flavors, and the tannins in the wine help in cutting through the fat of the steak, enhancing the texture and taste, and also making the steak burst with flavor.
  • Zinfandel is another steak-friendly wine that has moderate levels of tannins and high levels of acidity, which can counter the fat found in steak. Despite being gutsier and less refined than a Cabernet, Zinfandel has a characteristically bold grapey spiciness and thick richness, making it a good pairing for ribeye and t-bone steaks.


  • Syrah is a good pairing for grilled lamb that has a rich, musty flavor. The wine has a lighter, more delicate flavor, which can amplify the natural flavors in Syrah, including blackberry, olive, pepper, clove, vanilla, mint, rosemary, chocolate, allspice, rosemary, clove, and mint.
  • Pinot Noir with lamb is a marriage made in heaven. The acidity, silky tannins and bright fruit notes in Pinot Noir counter the gamey, earthy richness of the lamb, but still holds up the bold flavors of the lamb.


  • A medium-bodied Pinot Grigio goes well with the veal’s delicate flavors, though very neutral, tart and flavorless itself. The aromas of citrus, pear, and melon in the wine are a perfect balance of lightness that does not overpower the veal in flavor.


  • Côtes du Rhône is a versatile wine that is a blend and not a single grape. Since venison is not a friend of tannins, Côtes du Rhône is a good pairing with a pleasant aroma of strawberry, raspberry, black cherry and a hint of peppery spice.

You should have no problem finding the best wines for your steak, lamb and other red meats because there are a variety of options available on the market. The Industry restaurant has the best wines to match your favorite foods because they are sourced from the best grapes from the best vineyards.