Every Steak Cut Explained in 8 Minutes

🥩 In Every Steak Cut Explained: Ribeye, Filet Mignon, New York Strip, T-Bone, Porterhouse, Tomahawk, Sirloin, Flank, Skirt, Hanger, Flat Iron and Picanha. Twelve steaks — same animal, completely different results. 🔪 From the cut that only exists because two university researchers figured out how to get around a seam of connective tissue nobody had solved before — to the one so rare there's only one per animal, and butchers quietly kept it for themselves for decades instead of putting it in the display case. 🔔 Subscribe — we cover every ingredient, dish, and cuisine on the planet. ━━━━━━━━━━━━━━ ⏱️ Chapters 00:00 – Ribeye 00:53 – Filet Mignon 01:29 – New York Strip 02:03 – T-Bone 02:38 – Porterhouse 03:14 – Tomahawk 03:50 – Sirloin 04:24 – Flank 05:00 – Skirt 05:35 – Hanger 06:09 – Flat Iron 06:43 – Picanha 07:17 – Secret Question 07:49 – SUBSCRIBE ━━━━━━━━━━━━━━ 💭 If you could only eat one steak for the rest of your life — which cut are you picking? ❓ One cut on this list didn't exist as a commercial steak before 2002 — it was literally created by university researchers who figured out how to cut around a piece of connective tissue that had been hiding it for decades. Which one is it? Drop your answer in the comments. 👉 Watch until the end to catch all the curiosities! 🔔 Subscribe so you don't miss the next video! #Steak #SteakCuts #Ribeye #FiletMignon #TBone #Porterhouse #TomahawkSteak #HangerSteak #FlatIron #Picanha #FlavorAtlas #FoodExplained #BeefCuts #FoodHistory #CookingSteak