You don’t need to be a master chef to learn some of the language on the menu at a steakhouse. If you like an excellent cut of meat and want to enjoy beef in a restaurant, learn some terms around different types. Here are four kinds of steak everyone should know.

4 Common Cuts You May Find at a Steakhouse

1. Hanger

Individuals who want to enjoy beef that is savory and fatty will enjoy a hanger steak. This cut comes from the cow’s belly, and often features shiny skin and some sinew. However, you can have the chef cut off these parts to ensure you’re getting the most tender piece possible.

2. New York Strip 

Many people enjoy New York strip steak because it costs less than other cuts while still offering ample character. Also known as sirloin or shell steak, New York strip may have some fat or none at all.

3. Filet Mignon

Steakhouses across the world feature filet mignon. This is often considered a staple of fine dining due to its rarity. This choice cut doesn’t have any fat and is tender because the muscle comes from the groin, which isn’t used frequently. Most cows produce around one pound of meat that can be used for this unique cut, this being the reason that it is often costly.

4. Ribeye

If you enjoy eating incredibly flavorful beef, a ribeye is the best steakhouse menu option for you. This cut is marbled and features a balance of fat and meat. Some restaurants serve ribeye as-is, while others also offer prime rib. Both are cut from the rib portion directly behind the front legs for the best flavor and tenderness.

If you’re interested in trying out different types of steak, head to Western Grill Steak House in Andrews, TX. The steakhouse offers catering and family dinners with tasty dishes from New York strip to filet mignon. Call the Main Street location at (432) 523-3887 or visit the website for information on their excellent menu of appetizers, dips, soups, salads, and entrees.