Tomahawk Steak - Known as a bone-in ribeye or tomahawk chop, is a well marbled, rich and buttery big, thick ribeye with a long bone still attached.
T - Bone - Crosscut from the forward section of the short loin on a steer's middle back. T-bone steak contains a strip of the top loin and a chunk of tenderloin, both desired cuts on their own.
Mid Ribs - Taken from the forequarter after the brisket is removed which are made up of the rib bone and layers of rib meat and fat. Short ribs comprise the rib bone, intercostal meat and a layer of rib meat and fat.
Sirloin Steak Bone In - Comes from upper middle of the cow & is cut from further back on the sirloin it is generally less moist than rib-eye but keeping the bone in helps retain the moisture to get an incredibly tender steak.
Ribeye Steak Bone In - Situated under the front section of the backbone and used primarily for support
Wagyu Sirloin Steak - Highly prized owing to its incredibly high marbling, caused by the the amount of IMF (Intramuscular Fat), which gives Wagyu its soft, tender complexion and rich & buttery taste.