Skirt Steak comes from the diaphragm muscles. Best cooked quickly over high heat and sliced against the grain. High in protein and rich in iron.
Sirloin is cut from the back of the cow, known for its flavor and tenderness. Best cooked over high heat. High in protein and a good source of iron and B vitamins.
Ribeye is cut from the rib section and is known for its marbling and flavor. Best cooked over high heat. High in protein and a great source of zinc and B vitamins.
The New York Strip comes from the short loin. It’s flavorful and tender, best cooked over high heat. High in protein and a good source of B vitamins and zinc.
Flank Steak comes from the abdominal muscles. It's best cooked quickly over high heat and sliced thin against the grain. High in protein and a good source of iron and vitamin B6.
Flap Steak is cut from the bottom sirloin. It has a robust flavor and is best cooked quickly over high heat. High in protein and rich in iron.
Hanger Steak is known for its flavor and tenderness, coming from the diaphragm. Best cooked quickly over high heat. High in protein and a good source of iron.
