How To: Buy the Best Steak at the Grocery Store

Advice on selecting top cuts of beef, according to a butcher.

Even the most seasoned steakhouse regular could use a trained eye when it comes to buying the best cut of beef. As a third-generation butcher at Flannery Beef—a legacy supplier of dry-aged steaks to Michelin-starred restaurants and home cooks—I’ve spent years mastering the craft and learning about nuances that set a truly great cut apart. I’ll offer a few tips to help you better navigate your next trip to the meat counter.

For starters, walk in knowing how you plan to cook your steak. Selecting the best cut ultimately depends on your chosen cooking method. If you’re leaning toward pan-seared or grilled, I suspect you’ll be reaching for the middle meats—cuts from the rib, loin, or short loin. These won’t require marinating or slow cooking to break down tough muscles or call for elaborate sauces to compensate for a lack of fat.

Most importantly, pay attention to the beef grade. Supermarkets label packages with stickers that indicate “Prime,” “Choice,” or “Select.” Does it really matter? Absolutely. USDA Prime beef is the highest grade available, distinguished by a visible abundance of marbling—or intramuscular fat—throughout the meat.

Here are the most popular cuts of beef to buy at the market—and why:

Porterhouse

With a flair for the dramatic, the Porterhouse is a cut that combines a New York muscle plus a filet muscle. What’s the difference between a Porterhouse and a T-bone? Only the size of the filet side. So, if you’re on Team Filet, make sure to take a closer look at the ratio of meat on either side of the bone. Don’t be afraid to err on the thicker side—pick one that is at least 1.75–2 inches thick.

Ribeye

Whether bone-in or boneless, Ribeye steaks are known for being reliably juicy. Coupled with a slightly more abundant meat-to-fat ratio, it’s a cut that doesn’t require fuss or unnecessary adornment.

When selecting one at the market, how do you know if you’re scoring the best of the bunch? 

Ask for a Ribeye from the chuck end. Characteristics will be slightly different based on where the final cut falls. If you really want to nerd out, look for one with a prominent spinalis dorsi, a thick strip of meat shaped like a crescent moon that caps the top edge of the muscle. You’ll get the largest section of it from the chuck end.

Chuck

A Chuck-eye steak, or a Denver steak, sits right next to the prime rib, so you’re essentially scoring a version of a Ribeye steak at a fraction of the cost. A great Denver steak should be about 1.5 inches thick and have intricate pinpricks of fat swirling throughout the meat, which ensures its tenderness.

Filet Mignon

Lean on fat yet remarkably tender, a filet is cut from the tenderloin. As the name suggests, it’s the most fork-tender steak and, therefore, the safest cut to choose if that is your priority. 

The tenderloin primal, where filet mignon steaks are cut from, is comprised of three separate muscles. Ideally, find a center cut and one that is round, smooth and uniform from every angle, with little to no white fat around it. Avoid filets that have a shimmering thick ribbon wrapped around it—aka silver skin, a thin membrane of connective tissue that is impossible to chew and a nuisance to trim at home.

Alternatively, if you spot something called the filet tail or filet tips, snag them. These are smaller cuts from the tenderloin’s tapered end and retain the best qualities without the hefty price tag. Admittedly, they’re not going to win any beauty contests, but don’t let their appearance fool you—they’re often USDA Prime.

New York

This is an excellent choice if you’re serving others who prefer a leaner cut. The fat should be evenly distributed along the outer edge and marbled throughout the meat, making every bite as good as the last. To single out a quality New York, pay close attention to the ones that have a trimmed tail, with no extra fat at the end. Instead, focus on the intramuscular fat—the delicate flecks of white fat woven through the deep red muscle. This fine webbing will melt as the steak cooks, basting the meat from within.

Hanger Steak

Tender? Check. Versatile? Check. A hanger is a sleeper hit, oftentimes more affordable than middle meats, and it can punch well above its weight. You don’t need much to dress it up. Plus, it is one of the few cuts that is quite forgiving and can be cooked beyond medium-rare to reach ideal texture and richness.

However, nothing is worse than a poorly trimmed hanger steak, so take a close look before committing. It takes skill to remove the connective tissue without trimming off too much meat, but it's a necessary step with this cut. If you see a hanger steak with a long, thin strip of white between two sections of meat—indicating tough tissue—skip it.

Bonus: How to Pick Wagyu

Let’s clear up a common misconception: not all Wagyu is created equal. While Wagyu refers to a specific breed of cattle known for its exceptional marbling, the term has become a buzzword for instant quality—and that can be misleading. A steak labeled purebred Japanese Wagyu cow—implying 100% Wagyu genetics—delivers on its coveted umami quality and luscious fattiness. American Wagyu, often a crossbreed of Wagyu and Angus, can fall short of those signature traits. Yet, despite these differences, both are still labeled as “Wagyu” and can sit next to each other at the market. 

So how do you choose? While you might not always know the exact genetics or ranch sourcing, believe what you see. Common Wagyu cuts at a supermarket might include ribeye, New York strip, or filet mignon, so the same rules apply in seeking out the cut above the rest. When in doubt, default to selecting the steak with the most abundant marbling—a very dominant flurry of creamy white fat flecks running throughout the meat, like the delicate veins on a slab of Carrara marble.