Beef steak from the hindquarters, with a more pronounced flavor and stronger fibers. Leanier, but not as tender and delicate.

Very tender lean beef, almost fat-free.

Striploin, or New York Strip Steak, is a lean cut of meat from the back. A 2 to 3 cm layer of fat gives this steak its delicious flavor, which is why it is so popular.

Beef from the chuck, matured meat, may be lightly covered with fat, which enhances the exceptional juiciness and flavor of the steak.

Beef, also known as "bavette," is a wide piece of flat muscle that, when sliced across the grain, creates melt-in-your-mouth slices of juicy beef with minimal fat.

Beef marbled with fat is often considered the juiciest steak. It is the fat that gives this steak its distinctive flavor.