What is the most tender cut of beef?

Discovering the most tender cuts of beef

Some prefer a perfectly seared steak, while others crave a melt-in-your-mouth cut that ca be sliced with a fork. But one thing unites all steak lovers: the quest for perfect tenderness. So, where does that irresistible texture come from, and which cutt of beef truly delivers the most tender experience?

Where does a steak’s tenderness come from?

• Muscle location: the more a muscle is used, the thougher the meat will be.
• Marbling: those fine streaks of fat that melt during cooking add flavor and juicy, tender texture.
• Aging: aged meat develops complex flavors and an incredibly tender consistency.

That’s why cuts from less active areas, like the back or the tenderloin, are known for their delicacy.

The most tender cuts of beef

Here’s a ranking of the most tender cuts, according to chefs and connoisseurs:

1- Filet mignon

Undeniably the most tender cut of beef. Located beneath the ribeye, the filet mignon is a muscle that does very little work, giving it a melt-in-your-mouth texture and a refined, delicate flavor.

2- Striploin (or New York Strip)

Slightly firmer than the tenderloin, it offers a richer, beefier taste perfect for those who want the ideal balance between flavor and tenderness.

3- Ribeye

Easily recognized by its generous marbling, the ribeye is a favorite among grill lovers. Juicy, flovorfull, and full of character, it delivers a truly indulgent steak experience.

4- T-Bone and Porterhouse

These cuts combine two textures: the tenderloin and the striploin, separated by a T-shaped bone a real treat for those who can’t decide between tenderness and flavor! The bone itself enhances the meat during cooking, infusing it with distinct, slightly nutty notes.

How to recognize a tender steak at a restaurant

A tender steak can be recognized by:

• Its bright, uniform red color
• Fine, evenly distributed marbling
• Perfectly controlled cooking never overdone
• And, of course, a precise cut that respects the grain of the meat

At Boefish : The art of elevating the finest cuts

At Boefish, tenderness isn’t just about the cut, it’s an art perfected at every step. Our AAA and USDA Prime meats are selected for their exceptional marbling and carefully aged to deliver an unmatched dining experience.

Each steak is seared on our infared grill, locking in the juices while creating an irresistible caramelized crust.

Whether you choose a filet mignon, rib steak, or striploin, one promise remains: a remarkably tender piece of beef, prepared with precision and passion.

Chef’s tip: how to preserve tenderness when cooking

At home, always let your meat rest before and after cooking about 20 to 30 minutes before and 5 to 10 minutes after, loosely covered.

This allows the jices to redistribute, keeping the steak juicy and flavorful.

Conclusion

The most tender cut of beef? The filet mignon, without a doubt.

But the real magic lies in the combination of three key elements: cut quality, aging, and perfect cooking. A trio we’ve mastered to perfection.