“Roast beef, medium, is not only a food. It is a philosophy.”
The sirloin is a larger subprimal cut that is often separated into a variety of other cuts, including roasts, the T-bone steak, and the top sirloin, which is the most common sirloin steak cut. Cuts from the sirloin tend to be flavorful but potientially chewy since they're on the leaner side.
Ribeye is taken from rib primal specifically from ribs six through twelve. Rib-eye is one of the richest cuts available. The central eye of meat tends to be smooth-textured, with a finer grain than a strip steak.
Tenderloin is an oblong muscle called the psoas major, which extends along the rear portion of the spine, directly behind the kidney, from about the hip bone to the thirteenth rib. Tenderloin is widely regarded as the most tender cut of beef.
The tomahawk comes from two muscles outside of the rib cage of the steer. Tomahawk steak is as tender as can be, with a rich buttery flavor. The meat is beautifully marbled, and the addition of the bone adds a wonderful meaty flavor to the steak.
The word OP simply means Oven Prepared. As raw cuts in a butchery or restaurant, OP Ribs will be made up of between 2 and 7 ribs, with the ribs cut to size and trimmed. OP Rib has all the flavour of the other rib fillets but it has the advantage of the flavour of the marrow bones subtly wafting through the finished product.
A T-bone steak is smaller than porterhouse in size. It is extracted from the saddle and can be recognized easily by the T-shaped bone that separates the sirloin and tenderloin on both sides of the steak. Porterhouse is a composite steak derived from the rear of the short loin, which contains the thickest layer of tenderloin.
Wagyu & Angus
WAGYU refers to all Japanese beef cattle, where Wa' means Japanese and 'gyu' means cow. Wagyu is a horned breed and the cattle are either black or red in color. The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivalled eating experience.
ANGUS, breed of black, polled beef cattle, for many years known as Aberdeen Angus, originating in northeastern Scotland. The superior meat quality of Angus cattle comes form their ability to lay down intra-muscular marbling(taste) fat during the finishing phase, together with excellent tenderness, texture, flavour, meat color and fat color.