Most tender steaks come from the center (rib and loin sections) of the animal and are usually cooked by dry-heat methods. You can find tender steaks at different price points.

Premium steaks, such as strip (top loin), T-Bone, Porterhouse, ribeye, rib and tenderloin, usually have a higher price per pound, but you can also find tender steaks that are a good choice for family meals such as ranch (shoulder center), top sirloin, flat iron (shoulder top blade), chuck eye and round tip.

Less-tender steaks are from the more exercised fore- and hindquarters of the animal and benefit most from moist-heat cooking. These cuts include full-cut round, eye round and bottom round; chuck shoulder, chuck 7-Bone, chuck arm and chuck blade; flank and skirt.  Some of these less tender cuts, including top round steak, may be cooked with dry heat after tenderizing in a marinade.

Source: www.beefitswhatsfordinner.com

www.PerryFarmsGrassFedBeef.com