Filet Fraud - Don't be fooled!
Also known as mock tender steak, fish steak, chuck fillet steak, chuck tender steak, shoulder petit tender.
Some less-than-honorable butchers and restaurants serve and sell cheaper cuts of meat that they masquerade as expensive filet mignon.
Real filet has a very fine grain and a buttery texture with no connective tissue. The chuck tender has more marbling and noticeable connective tissues. In other words, it is tougher.
New York Strip - The New York strip is such an excellent cut for grilling, many grilling experts refer to it as the "ultimate" steak for cooking out.
Porterhouse - The Porterhouse is a very large steak that is actually a combination of two steaks: the New York strip on one side and a tender filet on the other. Many believe these to be the best of all steaks.
Rib Eye - Another classic cut, the rib eye has marbling throughout the meat - making it one of the juiciest cuts as well as very tender.
T-Bone - Named for its distinguishing T-shaped bone, this choice cut is almost identical to a Porterhouse steak, only it doesn't have as much of the tenderloin muscle in it. The T-bone steak is a succulent cut that is a favorite of steak fans. It is both a strip sirloin (with the bone) and a tender filet mignon.
Top Sirloin - The sirloin is near the rump, so the meat's a bit tougher than cuts from the loin or the rib. The top sirloin is a juicy cut taken from the center of the sirloin - the most tender part - and a great cut for grilling.