When you open a steakhouse menu, you’re suddenly faced with four or five different cuts of beef, each with a different origin, texture and price. Many people, in this situation, simply order their usual choice — yet if you know what actually sets these cuts apart, you can decide much more consciously based on what you’re in the mood for: something tender and clean, or something fattier and more characterful.
Why does it matter which cut of beef you choose?
Different parts of the cow work differently during the animal’s life, and this fundamentally determines the cut’s fiber structure, fat content and flavor intensity. A less-used muscle, like the tenderloin, is much softer and leaner, while a more heavily worked part, like the sirloin or the rib eye, can be denser yet richer in flavor.
This means there’s no single “best” cut — only one that better suits the occasion, your mood, or how much you enjoy bolder, fattier flavors.
The four basic cuts worth knowing
Tenderloin, the softest, leanest cut
The tenderloin is one of the least-used muscles in the cow, which is why it’s extremely tender and lean. If you’re after a clean, elegant dish that practically melts in your mouth like butter, this is the classic choice. In return, the tenderloin’s flavor is more restrained than that of fattier cuts, which is why it’s often served with a rich side dish or sauce — at our place, for example, creamy spinach and pepper sauce.
Rib eye, marbled, characterful, fattier
The rib eye comes from the rib section and is characterized by pronounced fat marbling. This fat melts during cooking and gives the meat an intense, buttery yet bold flavor. If you like a steak that “tells you” just how fatty and characterful it is, the rib eye will almost certainly win you over.
Sirloin, balanced, clean classic
The sirloin sits somewhere between the tenderness of the tenderloin and the character of the rib eye. It’s characterized by balanced fat content and a moderately dense fiber structure — which is why it’s one of the most popular choices among those who don’t want either the softest or the fattiest cut, but are looking for a reliable middle ground.
Rump steak, denser yet still tender
The rump comes from the upper part of the cow’s leg. It has a denser fiber structure than the tenderloin, but from good-quality, properly aged meat and with the right degree of doneness, it still stays tender. Thanks to its more characterful, “meatier” flavor, it’s a good choice for those looking for a cut that isn’t the fattiest but is distinctly rich in flavor.
The tomahawk, for steak-sharing together
The tomahawk is essentially a bone-in rib eye, made spectacular by its long rib bone and, thanks to its large size, designed to be shared. It’s not a “fifth basic cut” but rather a separate experience in its own right: if you’re preparing for a special occasion or a shared dinner and want to put one big cut in the middle of the table for everyone to carve for themselves, the tomahawk is exactly what it’s for. Since it’s a considerably larger portion than a single-person steak, it’s worth mentioning it in advance when booking if this is what you’d like to order.
Which cut should you choose if…
If you’re still unsure, this quick overview can help:
- you want the softest, cleanest possible bite → tenderloin
- you love fattier, bold, “buttery” flavors → rib eye
- you’re looking for a reliable, balanced classic → sirloin
- you want a denser, meatier, flavor-rich cut → rump steak
- you’ve come with a larger group and want to share one spectacular cut together → tomahawk
What should you pair your chosen cut with?
Choosing the cut is only half the job — what goes into the glass alongside it matters just as much. We’ve previously written separately about which craft beer suits which meat dish. Broadly speaking, the same principle applies to both: the fattier and more characterful the cut — that is, the more you lean toward rib eye or tomahawk — the more characterful a beer or fuller-bodied a red wine is worth choosing alongside it. A cleaner tenderloin, on the other hand, pairs better with a lighter beer or a softer-tannin red wine.
How to order at Beerstro14?
Our menu features all four basic cuts — tenderloin, rib eye, sirloin and rump — each put together with its own side dishes and sauces, while the tomahawk is offered as a chef’s special for special occasions. If you can’t decide, or you’d like to try several cuts in one evening, our steak platter for 2 is designed exactly for that: a selection of several cuts on one plate.
If you’re unsure, you don’t have to decide on your own: it’s worth telling our server what you’re after — a softer, cleaner bite or a more characterful, fattier flavor — and they’ll help you pick the cut that suits you. You can book a table through our online reservation system for parties of 1–10; for larger groups of 10–15 people, it’s best to arrange by phone or email, and for groups above 15, exclusively by email.
Frequently Asked Questions
Which is the softest beef cut on the menu?
The tenderloin is the softest and leanest cut, as it comes from one of the least-used muscles in the cow.
How does the rib eye differ from the sirloin?
The rib eye is heavily marbled, fattier and bolder in flavor, while the sirloin has a more balanced fat content and is a cleaner classic choice.
How large is the tomahawk, and how many people does it serve?
The tomahawk is a large, bone-in rib eye cut that’s typically shared by several people at a table — it’s worth mentioning in advance when booking if you’d like to choose this.
Is there a cut several of us can try at once?
Yes, our steak platter for 2 offers a selection of several different cuts on one plate, so you don’t have to settle on just one dish.
What should I choose if I’m not sure?
It’s worth telling our server whether you’re after a softer, cleaner cut or a more characterful, fattier one — based on that, they can make a recommendation from the day’s offering.
