Are you a steak lover? Below, we are highlighting 4 of the most popular steaks at US Wellness Meats and what you should know when making your selections. We have many more options, but these tend to be the most sought after. Notice how many we get out of each animal. That's a big reason why some cuts cost more. There's a limited number per animal and grass-fed, grass-finished animals take longer to raise than conventional. We recommend cooking your 100% grass-fed steak to medium-rare for amazing flavor and tenderness.

 

T-Bone: Two Cuts, One Steak - The T-Bone steak is a classic favorite that offers the best of both worlds. Cut from the short loin, it features a T-shaped bone that divides two prized sections: the tenderloin and the strip. The tenderloin side is exceptionally tender, while the strip side delivers a firmer, beefier bite. This dual texture makes the T-Bone a versatile choice for steak lovers. Grass-fed T-Bones tend to be leaner, with less marbling than grain-fed versions, but they pack a bold, satisfying flavor when cooked to perfection. On average, there are 12-14 T-Bone steaks in each animal.

 

Filet Mignon: The Pinnacle of Tenderness -  Filet Mignon is the most tender steak cut available, sourced from the smaller end of the tenderloin. Located beneath the ribs, this muscle sees very little movement, resulting in a buttery-soft texture that’s ideal for elegant meals. It’s also the leanest of the four cuts, with minimal fat and a clean, mild flavor. Grass-fed Filet Mignon are perfect for pan-searing or grilling with simple seasoning. Cut these from our primal and save up to 26%. On average there are 10-12 Filet Mignon steaks in each animal.

 

New York Strip: Bold and Balanced - The New York Strip, also known as the strip loin, is cut from the short loin near the tenderloin. It’s moderately tender with a satisfying chew and a rich, beefy flavor. This cut features a visible fat cap along one edge, which adds depth and juiciness during cooking. Grass-fed NY Strip steaks are typically leaner, with tighter marbling and a more mineral-forward taste. It’s a go-to choice for steakhouse-style dinners and pairs beautifully with robust sauces or compound butters. Cut these from our primal and save up to 43%. On average there are 12-14 NY Strip steaks in each animal.

 

Ribeye: Rich, Juicy, and Flavorful - The Ribeye is the undisputed champion of flavor, taken from the rib section of the cow. These are available bone-in or boneless. Known for its generous marbling and succulent texture, it delivers a luxurious mouthfeel and deep, savory taste. The Ribeye includes the prized ribeye cap, a tender and intensely flavorful portion that elevates the entire cut. Ideal for grilling or pan-searing, this cut is perfect for those who crave richness and indulgence. Cut these from our primal and save up to 35%. On average, there are 14-16 Ribeye steaks in each animal.