What’s the Difference Between Steak and Beef? A Meat Lover’s Guide

As both a steak connoisseur and avid beef eater, I’m often asked to explain the distinction between these two delicious types of meat. While they seem similar at first glance, steak and beef actually have some notable differences.

In this in-depth meat guide, I’ll walk through what exactly steak and beef are, how they vary, and tips on cooking both Whether you’re looking to impress at the dinner table or just satisfy your inner carnivore, understanding the steak vs beef debate is key Let’s dive in!

Steak Often Comes from Beef, But Not Always

The first key thing to know is that steak is a cut of meat, while beef is a type of meat. So steak can come from beef, but not all beef is cut into steaks.

More specifically:

Steak refers to slices of meat cut perpendicular to the muscle fibers for tenderness. Most steaks come from beef, but pork, lamb, and even tuna or salmon can be made into steaks as well.
Beef is meat that comes from cows. It can be prepared in many ways like roasts brisket, or ground beef but only some cuts of beef are considered steaks.

So if you see “beef” on a label you know it came from a cow. But “steak” has a broader definition and can come from multiple animals besides just cows.

Popular Beef Steak Cuts

While steak can come from various meats, these are some of the most popular cuts when it comes to beef steak specifically:

Ribeye – Cut from the rib primal with beautiful marbling. Known for rich beefy flavor.
T-Bone – Has meat from both the tenderloin and strip loin with a T-shaped bone.
Strip or NY Strip – Tender with moderate fat content. Comes from the short loin.
Filet Mignon – Extremely tender and lean. Cut from the tenderloin.
Flank – A leaner steak from the flank primal near the belly.
Skirt – Thin steak from the plate primal with bold beef flavor.
Sirloin – Budget-friendly cut with decent tenderness and flavor.
Flat Iron – Tender like filet mignon but more affordable. Cut from the chuck primal.

There are so many delicious cuts of beef that can be prepared as steaks, from the tenderloin to the sirloin and everything in between. Look for the telltale muscle grain lines running through a proper steak.

Key Differences Between Steak and Beef

To summarize the main differences:

Steak is a slice of meat, usually beef, cut across the muscle grain for tenderness. Many types like filet mignon, ribeye, etc.
Beef refers specifically to meat from a cow. Can be steaks but also roasts, brisket, ground beef.
Steak can come from non-beef animals like pork or salmon, but beef only comes from cows.

So while steak is often associated with beef, it’s really more of a preparation method that can use meat from various sources. Beef is the animal protein that comes from cows.

Cooking Tips for Steak vs Beef

When it comes to cooking steak vs beef, there are some useful tips to get the most flavor and tenderness:

Steak

Grill, pan fry, or broil on high heat to sear the outside.
Cook quickly over high heat to medium rare doneness.
Let thicker steaks rest 5-10 minutes after cooking.
Slice against the grain to maximize tenderness.

Beef (roasts, brisket etc)

Use slower, moist cooking methods like braising.
Cook low and slow over many hours until fork tender.
Keep roasts and brisket well basted during cooking.
Allow roasts to rest 15-20 minutes before carving.

The tender, delicate texture of steaks benefits from quick, hot cooking. But larger beef cuts require long, slow cooking through braising or smoking to break down the connective tissues. Use a meat thermometer and adapt cooking times as needed.

Steak and Beef Buying Tips

When shopping for steak or beef, keep these tips in mind:

For steaks, look for “marbling”, the white fat streaks running through the meat. This adds juiciness and flavor. Ribeyes and sirloins are often nicely marbled.
For other beef cuts, look for meat that is firm and not slimy. Fat should be creamy white, not yellow.
Color should be a cherry red for both steak and beef. Purple or brown hues means the meat is old.
For steak, splurge on better cuts like filet mignon or NY strip for most tenderness.
For stews and braises, cheaper chuck or round cuts work great. Brisket and short ribs also shine when cooked low and slow.
At the butcher counter, ask for steaks to be cut 1-2 inches thick for best grilling.
For safety, use ground beef within 2 days and steaks within 4-5 days of purchase. Freeze extra.

Getting the right cuts for your preferred cooking method, and handling them safely, ensures steak and beef success from store to table.

Common Questions About Steak vs Beef

Here are answers to some of the most frequently asked questions about the differences between steak and beef:

Is steak considered beef?

Yes, most steak is made from beef. But not all beef cuts are considered steak.

What’s the difference between a steak and a roast?

Roasts are larger cuts meant for braising or roasting. Steaks are sliced across the grain into individual-sized portions.

Is beef healthier than steak?

Not necessarily. They can both be part of a healthy diet. Steak is often leaner with less fat if trimmed properly.

What are the cheapest steak cuts?

Round or sirloin steak are budget-friendly options. Flank steak is also inexpensive but needs careful cooking.

What are the most expensive steak cuts?

Filet mignon and ribeye are considered premium steaks and sold at higher prices per pound.

Is it OK to freeze steak and beef?

Yes, freezing is ideal for storing steak or beef longer term. Use freezer bags or paper to prevent freezer burn.

Beef Grades Explained – Select vs Choice vs Prime Steaks

FAQ

Is beef the same thing as steak?

Only some cuts of meat from a pig will be called bacon, just as only some cuts of meat from a cow will be called a steak. Beef is a blanket term for the meat that comes from cows, while steak is a name for a specific cut of meat from the cow.

What makes beef steak?

A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams (4 to 21 oz). Beef steaks are usually grilled, pan-fried, or broiled.

Why is it called steak and not beef?

The Origin of Steak There is historical documentation from the mid-15th century that shows the words “steik,” “stickna,” and “steikja” to refer to a thick slice of meat. This thick slice of meat was cut from the hindquarter muscles of an animal and was grilled, fried, or roasted as preferred.

Is cow beef or steak?

Beef is the culinary name for meat from cattle (Bos taurus). Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12.

Is steak the same as beef?

In fact, a lot of people think they are the same type of meat. But they aren’t and there are a few key differences. Steak is a cut of meat that is typically associated with beef, but it doesn’t necessarily have to be beef. Other meats, such as pork, lamb, and even fish can also be cut into steaks.

Skirt steak vs Flank steak: Which is healthier?

Both the steak variants have similar amount of energy and proteins as both are cut from a similar animal. Moreover, skirt steak is cut from the lower portion of the animal, just behind the fore limbs. Flank steak is also cut from the lower part but behind the skirt steak or before the hind limbs. Both the meat variants have characteristic flavor but are not very tender. Thus, they can be used for grilling, roasting, sautéing or broiling. However, the steak should not be cut thickly or over cooked to avoid toughness and dryness.

Which is better beef or steak?

Beef is richer in Vitamin B12, Phosphorus, Vitamin B6, Iron, and Vitamin B2, yet Steak is richer in Zinc, and Selenium. Daily need coverage for Vitamin B12 from Beef is 84% higher. Beef contains 2 times more Phosphorus than Steak. Beef contains 259mg of Phosphorus, while Steak contains 163mg. Beef contains less Saturated Fat.

Does beef have more fat than steak?

Beef has less fat than steak. 100g of ground beef has 13g of fat, 5.2g of which is healthy monounsaturated fat. On the other hand, beef steaks have 23g of fat per 100g. Related Articles: