What Is the Most Popular Cut of Steak?

If your first choice for a steak when you’re out on the town is a ribeye, you are in the majority. 

The ribeye is the most-ordered cut of steak according to a study recently published by food corporation Cargill. 

What is the ‘state of steak’? 

Cargill found 52% of responders to its “State of Steak” survey conducted for food service owners ordered ribeyes. 

That was the only cut to crack 50%. 

It was followed by sirloin (46%), filet mignon (45%) and the New York strip (43%). 

However, 33% of survey respondents admitted feeling uncomfortable communicating the type of cut they want, and 41% said they were not confident discussing preparation methods when they order.

The ribeye is a cut that comes from the rib of a market steer. Its quality comes mostly as a result of being part of muscles that don’t do much and thus retain tenderness compared to other parts of the animal. 

READ MORE about each type of cut of beef

Ribeyes also typically have a high amount of marbling, which is fat mixed in with the muscle that melts and adds flavor naturally while cooking. 

The filet and New York strip both come from the loin (located behind the ribs) while the sirloin is a portion closer to the hindquarters. 

How do people like it cooked? 

The survey also found 73% of restaurant guests prefer grilled steak while 21% chose smoked steak. 

Braised steak was the answer of 15% of those surveyed, though the authors of a report detailing the survey results noted that answer was over-indexed among younger consumers. 

Smoked steak was also more likely to be chosen by Millennials and Gen Z than other consumers. 

How big do you want it? 

The survey found a difference between size of cut preferred by men and women. 

Men said they want a steak to be 11 or 12-plus ozs., but women chose a cut between 5 and 8 oz.  

More about the survey 

The State of Steak study was “designed specifically to uncover the claims guests care about most, how they define quality and the knowledge gaps that present opportunities for education and innovation.” 

Among the key takeaways was consumers want to feel confident in their choices when going out.

That is particularly relevant to steakhouses because consumers often see getting steak a a splurge or special occasion.

Therefore, value for the money is more important than delivering the lowest-possible price in a challenging economy. 

Along those lines, 25% of respondents said they were not satisfied with their most recent steak experience at a restaurant. 

Cargill is a Minnesota-based multinational food corporation that is involved in most aspects of the food chain and agriculture, including production and marketing of meat and grain.