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.
Wagyu Ribeye Steak - Highly marbled, with a succulent channel of fat separating through where a lot of the distinctive flavor of Wagyu Ribeye steak beef comes from, making the ribeye one of the richest cuts available.
T Bone Steak - Crosscut from the forward section of the short loin located on the middle back, a T-bone steak contains a strip of the top loin and a chunk of tenderloin, both which are desired cuts on their own. A T-shaped bone from the lumbar separates the two pieces.
Angus Ribeye Steak - Rich marbling and a ribbon of fat in the steak add depth of flavour and moisture.
Angus Rumptail - Rump cut of beef is taken from the hindquarter and the muscle above the hip bone of the animal.
Angus Sirloin Steak - Cut from the striploin, the meat is lightly marbled with a thin strip of fat left on to prevent the meat from drying out during cooking.