INTRODUCTION

There’s something undeniably alluring about a perfectly cooked steak. It’s juicy, tender, and packed with rich flavors that satisfy the taste buds. But what is it about steaks that make them a culinary favorite around the world? From the smoky aromas that waft through the air as they sizzle on a grill to the tender, melt-in-your-mouth texture, steaks offer a unique sensory experience that’s hard to resist. While Carnivore, we’re going to discover which steak cut is right for you by considering all of the nutritional benefits of each cut. So grab a fork and knife, and let’s dig in!

IS THERE A DIFFERENCE IN THE CUT?

YES! Depending on the cut you get from a cow will determine the muscle structure, fat content, and which part of the cow it comes from. Here is what you get from each of those criteria:

1. Muscle structure: Different cuts come from different muscle groups that may vary in tenderness and flavor. For example, cuts like the tenderloin and ribeye come from areas of the cow that get less exercise, making them naturally tender (soft) and fatty. Now if you go with cuts like the flank and skirt, those parts get used more, making them tougher but more flavorful.
   
2. Fat content: The quantity of fat distribution, or marbling, will impact the taste and nutritional profile of a steak. Cuts with more marbling, like ribeye are typically more flavorful and tender since the fats essentially baste the meat while it cooks. Alternatively, leaner cuts, like the sirloin, have less fat but higher in protein.
   
3. Part of the cow: Depending on the area of the cow where the meat comes from will affect the nutritional value and taste. Cuts from the rib and loin areas, like ribeye and New York strip are usually more tender and flavorful, while cuts from the round or chuck areas, like top round and chuck eye, may be tougher but richer in flavor. 

Interesting Fact: It is believed that the New York strip steak got its name from Delmonico, owner of a legendary steakhouse in New York City. He took this cut from the striploin and put it on his menu as a New York strip.

WHICH STEAK CUT IS THE BEST WHILE CARNIVORE?

If you ask different people, you’re going to get a different answer for what steak cut they prefer. But if we just base it on nutritional value and benefit, the list is going to look different. If you’re on the carnivore diet, that means you’ve already cut out all of the unhealthy carbohydrates and sugars from your diet. So where are you going to get your energy? Well, the good news is, While Carnivore, without unhealthy carbohydrates and sugars, your body will be in ketosis. At this point, your liver converts fatty acids into ketone bodies, which are then used by the body and brain for energy instead of carbohydrates. This process helps with weight loss, as the body effectively burns stored fat for energy, which can also lead to a reduction in body fat percentage. 

With that being said, we want a steak cut with the highest fat content. Here are 5 cuts with the highest fat content with a serving size of 100 grams for comparison:

Beef Cut	Calories	Fat	Protein	Carbs	Avg Cost/Lb
Ribeye	291 kcal	21.8 g	23.7 g	0 g	$10-20
Skirt Steak	456 kcal	29.1 g	48.7 g	0 g	$8-20
Prime Rib	341 kcal	27 g	23 g	0 g	$12-25
Sirloin	243 kcal	14 g	27 g	0 g	$8-15
T-Bone	219 kcal	11.4 g	27.3 g	0 g	$10.59

WHICH STEAK CUTS IS EASIEST TO COOK?

When it comes to steak cuts, the most forgiving steak that can be cooked in a variety of ways is the ribeye steak. You can cube it, marinate it, or dish it up as a shish kebab. All you need is salt and the fat will do the rest in flavoring the steak. No matter what method, you’re going to get a dish that is tender, fatty and juicy, all at the same time.

WHICH STEAK CUT IS THE HARDEST TO COOK?

This cut is not listed on the above 5 steaks I provided, but I wanted to mention it here in case you’re wondering when wandering through the meat aisle of the grocery store. The flank steak in my opinion is the most challenging. This cut comes from the abdominal area, which is used when the cow grazes. This will be the toughest cut because of this reason. I’ve personally tried several recipes, but it has always come out chewy and tough to eat.  

WHAT ABOUT THE FILET MIGNON?  

When you go to a steak restaurant, you’re going to see filet mignon on the menu, and it’s going to be one of the most expensive cuts on the menu. People generally like the filet mignon because it’s going to be the most tender of cuts. So tender that you can essentially slice through it with a fork. So why isn’t it on the list above and where does it stand? 

Beef Cut	Calories	Fat	Protein	Carbs	Avg Cost/Lb
Filet mignon	170 kcal	8.41 g	22 g	0 g	$20-32

In my opinion, if you’re looking for fat and calories for energy, it’s the worst bang for your buck. It’s going to cost you twice as much, and you’re going to get half the nutritional value. I would say, the filet mignon is a good steak every once in a while if you want to treat yourself, but not the steak of my choice considering the price. 

THE WINNING CUT

One last comparison. Based on cost, the ribeye and skirt steak are neck and neck, so which one is better. The ribeye comes from the rib section of the cow, while the skirt steak is found in front of the abdomen. The ribeye is going to be fatty, and tender, while the skirt steak is going to have more tough muscle fibers. The ribeye is going to be more forgiving while cooking, while the skirt steak will need to be cooked at high heat for less time. Otherwise it’s going to be tough and chewy. 

In the end, I’m going to give this one to the ribeye steak as the winning cut, based on everything mentioned. On top of that, the ribeye has lots of great micronutrients for a nutrient dense meal. 

Vitamins	Amount
Thiamin	0.071 mg
Riboflavin	0.287 mg
Niacin	4.91 mg
Pantothenic Acid	0.536 mg
Vitamin B6	0.477 mg
Vitamin B12	2.1 ug
Calcium	11 mg
Magnesium	22 mg
Potassium	260 mg
Iron	2.24 mg
Copper	0.08 mg
Phosphorus	152 mg
Selenium	29.7 ug
Zinc	5.91 mg

To understand what benefits all these nutrients provide, check out my previous blog post on Beef Nutrition Benefits.