Lifestyle

The Absolute Best Cuts of Beef For Making a Steak

Published

4 years ago

April 8, 2021

Millions of people enjoy meals based on or around beef. There are several different cuts, and with so many offers on the market, the average consumer tends to get confused. It’s difficult to know which cuts have the strongest flavors, which need to cook the longest, and which offer the most texture.

Knowing which cuts come from which part of the beef can help determine cooking methods and the best type of meat for those on a small purchasing budget.

When a beef is cut, it is divided into quarters and then into prime cuts. Here are the different cuts available for each part of the beef.

Palette Cuts

The front and shoulder of beef produce shoulder or shoulder cuts, which vary in quality and tend to be the cheapest. Because the shoulder area of beef is used so regularly, the cuts are not as smooth as those of other types of meats. For that reason, they are best for steaks used in slow cookers in order to dissolve the fibers of the meat. Examples of shoulder cuts include shoulder top blade, chuck pot roast, shoulder steak, and boneless short ribs.

Leg Cuts

The leg of the beef is located on the front legs. It is extremely tough and full of connective tissue, something to consider when cooking. Leg cuts are best when cooked slowly. The most common cuts in this area are the chambarete or chamorro (shank cross cut) and breast (brisket).

Ribs

The ribs of beef are the best and tastiest. This is due to the fat distribution and marbling, which makes it tender and juicy. These types of cuts are best processed in dry heat. Some of the popular cuts are rib roast, ribeye steak, back ribs, and rib eye roast.

Loin

Lean and flavorful cuts from the loin section are often the most coveted. Tenderloin and porterhouse come from the short loin area and are among the most expensive. Other cuts from that area are top loin and rib steaks (T-bone steaks).

A Sirloin Cut

The sirloin is directly behind the tenderloin and produces some of the least fatty of cuts. The tri-tip steak, tri-tip roast, and top sirloin steak are cuts from that region. These cuts are versatile, but keep in mind that being boneless, these cuts dry out quickly.

Hip or Churrasco Cuts

The churrasco (round) comes from the section of the beef rump. It is a lean area with little fat, which makes it harder than the best cuts. It’s a popular cut, but it can be difficult to cook, and its cuts are best when simmered. Choose from black pulp (top round), square (bottom round), eye round, ball (sirloin tip side steak), and round tip.

Belly and Flank Cuts

These parts of the carcass are located under the belly of the animal. Cuts in this area tend to be greasy and tough. Marinade and simmering soften these cuts of meat. The most common cut taken from this area is flank steak.

Takeaway Message

If you are interested in buying a steak, you should definitely consider checking out Chicago Steak Company. The Chicago Steak Company is one of the best choices for people who want to order the finest beef cuts for their house. They specialize in hand-cut, Midwest raised, USDA Prime beef.

Simply put, they have the best beef in the market. If you want to treat yourself to a fantastic piece of steak, you can’t go wrong with this one! In addition, they ship everywhere within the US and it is a contact-free delivery right to your doorstep.

Lifestyle

Why Derik Fay Is Becoming a Case Study in Long-Haul Entrepreneurship

Published

1 week ago

July 2, 2025

Michelle Langton

Entrepreneurship today is often framed in extremes — overnight exits or public flameouts. But a small cohort of operators is being studied for something far less viral: consistency. Among them, Derik Fay has quietly surfaced as a long-term figure whose name appears frequently across sectors, interviews, and editorial mentions — yet whose personal visibility remains relatively limited.

Fay’s career spans more than 20 years and includes work in private investment, business operations, and emerging entertainment ventures. Though many of his companies are not household names, the volume and duration of his activity have made him a subject of interest among business media outlets and founders who study entrepreneurial longevity over fame.

He was born in Westerly, Rhode Island, in 1978, and while much of his early career remains undocumented publicly, recent profiles including recurring features in Forbes — have chronicled his current portfolio and leadership methods. These accounts often emphasize his pattern of working behind the scenes, embedding within businesses rather than leading from a distance. His style is often described by peers as “operational first, media last.”

Fay has also become recognizable for his consistency in leadership approach: focus on internal systems, low public profile, and long-term strategy over short-term visibility. At 46 years old, his posture in business remains one of longevity rather than disruption a contrast to many of the more heavily publicized entrepreneurs of the post-2010 era.

While Fay has never publicly confirmed his net worth, independent analysis based on documented real estate holdings, corporate exits, and investment activity suggests a conservative floor of $100 million, with several credible indicators placing the figure at well over $250 million. The exact number may remain private but the scale is increasingly difficult to overlook.

He is also involved in creative sectors, including film and media, and maintains a presence on social platforms, though not at the scale or tone of many personal-brand-driven CEOs. He lives with his long-term partner, Shandra Phillips, and is the father of two daughters — both occasionally referenced in interviews, though rarely centered.

While not an outspoken figure, Fay’s work continues to gain media attention. The reason may lie in the contrast he presents: in a climate of rapid rises and equally rapid burnout, his profile reflects something less dramatic but increasingly valuable — steadiness.

There are no viral speeches. No Twitter threads drawing blueprints. Just a track record that’s building its own momentum over time.

Whether that style becomes the norm for the next wave of founders is unknown. But it does offer something more enduring than buzz: a model of entrepreneurship where attention isn’t the currency — results are.