Lady Steak Bundle (2024)

FAQs

What cut is the lady steak? ›

Carman Ranch Lady Steaks are small steaks from premium cuts like the tenderloin, ribeye and New York strip.

It is cut from the hindquarter of the cow and is known for its combination of buttery fat (the fat cap) and tender, juicy meat. The reason it is especially tender is the muscle it is cut from, the biceps femoris, is a little-used muscle. Picanha is also referred to as the Coulotte, Sirloin Cap, or Rump Cap in the USA.

The best cut of steak varies by personal preference. However, many steak enthusiasts choose ribeye, T-bone, top sirloin, and filet mignon among their favorites. The main difference between steak cuts is texture, with some offering a more tender bite and others providing more chew.

Rib eyes are also known as a cowboy steak, beauty steak, Spencer, Scotch fillet, or Delmonico. Ours is named for the historic Delmonico restaurant where the rib eye gained its fame.

Chuck-Eye Steak

In fact, it's often called the “poor man's ribeye.” It comes from the same part of the cow as the prize ribeye, but it's cut thinner so butchers can get an extra piece to sell. Cook chuck-eye steaks just like you would a real ribeye.

1. A5 Japanese Kobe Beef. The A5 Japanese Kobe steak holds the record for being one of the most expensive steaks. While the prices may range at different places, one thing is certain - the pricing point is way above most cuts.

Ribeye Steak is generally 20 to 30% more expense than Picanha Steak. Both of these steaks can be cooked on the pan, grill, reverse sear. Picanha is also known as Rump Steak, Rump, Coulotte Steak. Ribeye is also known as Entrecote, Scotch Fillet, Market Steak, and Spencer Steak.

Picanha, Brazil's favorite cut of beef, has been a favorite in Brazil for years as an affordable yet flavorful cut of meat, especially when prepared in the traditional churrasco style.

Popular in Brazil, North American butchers actually break picanha down into other cuts like rump, round, loin, top sirloin cap rump. Furthermore, they sacrifice the highly-prized large fat cap in the process. Therefore, even though it is the most prized cut of meat in Brazil picanha can be hard to find in the USA.

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

What steak is the king of steaks? ›

Often referred to as “the king of steaks”, the Porterhouse is actually two steaks in one. One side of the bone yields a succulent and tender tenderloin, while the other side yields a flavourful striploin. Porterhouse steaks are famous for their size.

A5 Japanese Kobe Beef

In fact, it's usually considered the most expensive steak in the world, although prices vary by location, restaurant, etc.

Cowboy steaks (aka Cowboy Ribeye Steaks, Bone-In Ribeye Steaks) are a more impressive version of a classic steakhouse favorite. Compared to a standard ribeye steak, these are larger, containing more meat beyond the eye, and a frenched (cleaned of meat & fat) portion of bone protruding from one end.

The delicate and lean filet is probably the most popular steak. It is usually cut in 8- or 10-ounce portions and is considered a “lady's choice.” The cut comes from the tenderloin, the most tender muscle of the animal, which runs along the spine of a steer.

Our most tender steak that is lean and melts in your mouth. Served with choice of two sides.

It is usually cut in 8- or 10-ounce portions and is considered a “lady's choice.” The cut comes from the tenderloin, the most tender muscle of the animal, which runs along the spine of a steer. Smaller portions cut at the end are called mignon, or “small” in French.

There are 6 steaks from the grill. The smallest one is the Ladies Fillet at 8 oz, or about 226 grams, and the largest is The Club at 20 oz, or 567 grams.

Center-Cut Bone-In Ribeyes, also known as Cowgirl Steaks, are one of the most flavorful steaks on the market. You can't go wrong with a well-marbled Cowgirl Steak because of its tenderness, juiciness, and rich flavor.

Our Petite Filets are cut from the same premium aged tenderloin as our filet mignon, only smaller, perfect for serving as appetizers. Each Petite Filet weighs 2 oz. (approximately 1-1 1/2" thick), and is extremely tender from having been aged. They can be grilled, cooked in a skillet, or broiled.