Do you know your steak sliced by chop cutter? Which part of the cow do they come from? Here’s a comprehensive list of various steaks, their corresponding parts of the cow, and key characteristics:
Common Steak Cuts
- Ribeye – Rich, marbled cut from the rib section.
- Filet Mignon – Tender, lean cut from the beef tenderloin.
- New York Strip – Firm, flavorful cut from the short loin.
- T-Bone – Includes a strip steak and tenderloin separated by a T-shaped bone.
- Sirloin – Leaner cut from the rear back portion.
- Flank Steak – Bold-flavored, fibrous cut from the belly.
- Skirt Steak – Thin, flavorful cut often used in fajitas.
- Hanger Steak – Intensely flavored “butcher’s cut” from the diaphragm.
- Tomahawk – Ribeye with a long, frenched bone (resembles a tomahawk axe).
- Flat Iron – Tender cut from the shoulder.
As for steak cuts, steak factories often use chop cutter to do the job. It’s a high efficiency and accurate slicer. The cuts are very beautiful. Chop cutter machine is a slicing device for high-precision meat products. It mainly cuts the frozen meat, fish, cheese, bacon, sausage and other raw materials into the pieces of meat that the user needs. Change to teeth blades can also cut the bone-like frozen meat into pieces or segments, which is a high High-efficiency meat slicer for catering and distribution companies, hotels, schools, central kitchens, meat processing plants, etc.
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