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Tri-Tip steak gets its name from its triangular shape and the fact that it is located at the tip of the sirloin. It is a relatively new cut of beef, having only been popularized in the 1950s by Santa Maria barbecue restaurants in California. Today, Tri-Tip steak is enjoyed all over the United States and is becoming increasingly popular in other countries as well.

T-bone is cut from the front of the short loin of the cow, and is a popular special-occasion order at upscale restaurants, where it costs a fortune. Most steakhouses cook their beef over an open fire, and the T-bone is ideal for your backyard BBQ. Whether you use a charcoal, gas or wood smoker, the flavor will be incredible.

The strip steak, also known as New York or Kansas City strip steak, is considered prime beef along with filet mignon, ribeye steak, and porterhouse or T-bone steak. Strip steak comes from the lower sirloin, the portion of the original loin that starts with the sirloin removed to form the bone-in strip loin. What is Strip Steak? The main muscle that makes up the Strip is the longissimus dorsi, which is also the main muscle of the ribeye steak. It runs from the hip bone to the shoulder blade and is a very soft muscle. Since they're usually a single muscle, strip steaks don't have much connective tissue and fat. They do, however, contain high levels of intramuscular fat, or...