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Over at The Washington Post, they have a great interactive steak guide. They break them down into 3 different topics, steak that is worth tracking down, popular picks, and overlooked gems. They even give tips on how to cook them.

Hanger
So named because it “hangs” from the animals’ skirt or diaphragm. Quick-cooking, with a flavor profile and chewy texture similar to those of skirt steak.

Flatiron
Named for its shape. Relatively tender even though it comes from the tough chuck. The gristle that runs down its center can be removed easily. Also called top blade steak.

Flank
A lean cut that comes from the animal’s belly. It pairs nicely with the big flavors in Asian preparations. Cut on the diagonal into thin slices (against the grain) to give it a more tender texture.

Flap
Tough, well-marbled meat from the loin, sold either as a whole flap (hence the name) or in thick 1-inch strips. Its square shape makes it a good choice for carving into kebabs.

Skirt
Thinner and smaller than flank steak; located near the hanger on the animal. A traditional choice for beef fajitas. Cut into thin slices and serve with Tex-Mex flavors.

Chuck Eye
Neatly trimmed and more tender than chuck shoulder steak. It responds well to marinades and is best served medium-rare.

Check out all their steak tips over at WashingtonPost.com and have a happy Memorial Day weekend!

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