12 Steak Cuts Explained: What's the Difference?

Steak cuts explained — from ribeye to wagyu, and one cut that was once illegal to sell in an entire country. From the anatomy of a ribeye to the hidden muscle inside a chuck shoulder, every major steak cut has a story that goes beyond the menu. This breakdown covers twelve cuts — how they differ, where they come from, and why some cost ten times more than others. Includes the USDA distinction between T-Bone and Porterhouse, the university research that created the flat iron, and the 1997 British government regulation that made bone-in beef illegal for two years. 00:00 — 12 Steak Cuts Explained 00:24 — Why Ribeye is the Most Popular Steak 01:28 —Why Filet Mignon is the Most Expensive Cut 02:35 — New York Strip vs Sirloin: What is the Difference? 03:39 — T-Bone vs Porterhouse: What is the Difference? 04:49 — Is a Tomahawk Steak Just a Ribeye? 06:07 — Sirloin Steak Explained: Top vs Bottom Sirloin 07:21 — What is Hanger Steak? (The Butcher's Cut) 08:37 — Skirt Steak: The Best Cut for Fajitas 09:55 — How to Cook Flank Steak 11:03 — Picanha: The Best Brazilian Steak Cut 12:07 — Where Does the Flat Iron Steak Come From? 13:17 — Why Japanese A5 Wagyu is so Expensive 14:52 — Why Bone-In Steaks Were Banned by Law Please Note: This video was produced with the assistance of AI tools for visuals and narration. Some imagery may be artistically rendered or stylized for educational purposes. Topics and queries covered in this video: different types of steak explained, the ultimate guide to beef cuts, Ribeye vs New York Strip, T-Bone vs Porterhouse difference, what is a Tomahawk steak, why is A5 Wagyu so expensive, the difference between skirt steak and flank steak, the best steak for fajitas, what is the butcher's cut (hanger steak), and understanding Brazilian Picanha. #Steak #SteakCuts #Wagyu #Ribeye #BeefCuts #Cooking #Documentary #FoodHistory