What is the Tenderest Cut of Beef? A Guide to the Most Tender Steaks

For steak lovers, tenderness is one of the most important factors when it comes to enjoying a great steak. The texture of the meat and ease of chewing can make or break the dining experience. But with so many different cuts of beef to choose from, how do you know which steaks are the tenderest?

In this article, we’ll explain what makes a steak tender, review scientific research on beef tenderness, and share a guide to the most tender cuts of beef.

What Makes Beef Tender?

Tenderness in beef comes down to two main factors – the amount of connective tissue and the grain of the muscle fibers.

Connective tissues like collagen are found in abundance in well-used muscles. The more the muscle gets used, the tougher it becomes. Tender cuts of beef come from parts of the animal that don’t get much use, like the loin and rib areas.

The grain of the muscle fibers also affects tenderness. Muscles that get used frequently develop cross-linking between fibers, making the meat tougher to chew perpendicular to the grain When cutting steak, it’s important to slice against the grain to shorten these muscle fibers

Marbling Matters Too

Marbling, or intramuscular fat, also influences tenderness. Fat acts as a lubricant when chewing, giving the impression of a more tender piece of meat.

So when looking for tender steaks, you want cuts from lesser used muscles that have generous marbling.

Scientific Research on Beef Tenderness

Over the years, there have been several scientific studies done to evaluate beef tenderness. Research methods include shear force testing to measure the force needed to cut through raw steak samples.

Trained sensory panels also taste cooked steaks and rate qualities like juiciness, tenderness, and flavor. Combining instrumental testing and subjective tastings gives the most complete data.

A 2016 meat science study compiled results from 60 years of research to definitively rank beef cuts by tenderness. Here are the top 7 most tender cuts:

1. Tenderloin
2. Flat Iron
3. Ribeye Cap (spinalis dorsi)
4. Ribeye (multifidus dorsi)
5. Denver Cut
6. Vegas Strip Steak
7. Petite Tender

Among these, the tenderloin scored the highest for shear force (softness) while the flat iron was most tender according to sensory panel ratings.

The 7 Most Tender Cuts of Beef

Now let’s take a closer look at each of these famously tender steaks:

1. Tenderloin

The tenderloin, also called filet mignon, is the most tender cut of beef you can buy. It comes from the short loin primal cut, which does little work. This gives it a fine grain and minimal connective tissue. As a tradeoff, tenderloin is one of the leanest steaks with little marbling.

2. Flat Iron

This relatively new and inexpensive cut comes from the chuck primal. It’s sometimes called a top blade steak. The flat iron comes from a well-exercised muscle but careful trimming removes the connective tissue to reveal a super tender interior.

3. Ribeye Cap

The spinalis dorsi is a small muscle that caps the ribeye steak. It has tremendous marbling and barely any connective tissue making it incredibly soft and juicy. Get this buttery steak by buying a bone-in ribeye and trimming off the cap.

4. Ribeye

Cut from the lightly worked rib primal, the ribeye is a marbled and tender steak lover’s dream. The signature feature is the ribbon of fat running through the center that melts into the beef while cooking.

5. Denver Cut

Taken from the chuck primal, this is an underappreciated tender cut good for grilling. Look for Denver steaks cut from the serratus ventralis muscle for optimal tenderness.

6. Vegas Strip

Similar to a New York strip but more tender, this comes from the chuck primal below the shoulder blade. It offers a compromise between tenderness and rich beefy flavor.

7. Petite Tender

Also called the teres major, this small cut comes from the shoulder region. When trimmed well, the petite tender offers impressive tenderness along with deep, meaty flavor.

Cooking for Tenderness

Keep these tips in mind when cooking tender cuts of beef:

• Avoid overcooking. Cook to no more than medium and use a meat thermometer.

• Let meat rest before slicing to allow juices to redistribute.

• Slice across the grain for shortened muscle fibers.

• Choose dry heat methods like grilling, broiling, pan searing and roasting.

When looking for the most buttery-soft, melt-in-your-mouth steak experience, choose cuts like the tenderloin, ribeye, or flat iron. Consider the Denver cut or petite tender for more affordable options. And be sure to cook your tender steaks properly to avoid turning that luxurious texture into an overcooked hunk of beef!