About SteakTypes

Most steak writing is aimed at cooks and butchers. This site is aimed at the moment you're holding a menu, the waiter is coming back, and you can't remember whether a Denver steak is fatty.

Every cut here gets the same treatment: a photo so you can recognise it, four simple ratings, and two or three sentences in ordinary language. No long articles, no popups, no newsletter.

Ratings are a practical guide to how a cut usually eats, not a laboratory measurement. Grade, ageing and the kitchen all change the result.