T-BONE
This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.
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SHANK CROSS CUT
Flavorful, lean, and very tender when braised or cooked in liquid (stewed).
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COWBOY STEAK
Rich, juicy, and very flavorful, with generous marbling throughout. A cowboy steak has a short frenched bone; the tomahawk has a long frenched bone.
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