The Bow Tie Duck
The Bow Tie Duck
Steaks

steaks

Compare steak cuts, origins and portions for your next meal. Start with ribeye or tenderloin, then check the weight, thickness and bone-in or boneless format.

Showing 25–48 of 85 products

About

steaks

Ribeye or tenderloin?

Browse Ribeye Steak for a richer cut and Beef Tenderloin for fillet selections. Compare Wisconsin ribeye and Wisconsin tenderloin within the USDA Prime range.

Compare origins and other cuts

Explore Japanese Wagyu and Korean Hanwoo. For striploin, see Miyazaki Wagyu striploin; for the Hanwoo sirloin format, see Hanwoo sirloin. Cut names vary between suppliers, so read the exact description rather than treating every sirloin and striploin label as identical.

Plan portions and cooking

Compare the selected weight and thickness, allowing for bone where included. Whole pieces, individual steaks and end cuts serve different recipes. Follow product-specific preparation guidance and add French butter or choose a bottle from Wines to complete the meal. Return to Beef for the wider selection.

Buying guide

For help comparing labels and portions, read How to Choose Steak.

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