Most people eat meat. In fact, meat has been eaten in the human diet since the incorporation of meat and marrow from large animals, which occurred at least 2.6 million years ago.
The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'.
The T-Bone is cut from the short loin, and actually has two different steaks attached to the bone. On the long side is the strip. If you would take that strip and cut it away from the bone, you would have a New York Strip. On the smaller side of the T-bone is the tenderloin.
The fillet is a very tender steak muscle which comes from the lower middle of the back and forms part of the sirloin. The fillet muscle is so tender because it does the least work. It is also a very lean cut with little fat running through it, which means it doesn't have quite so much flavor as other steak cuts. Fillet steaks are traditionally cut a bit thicker than other steaks, about 4cm or 1.5 inches.
Rump steak is a traditional pub favorite and has the greatest beef flavor, making it popular with meat lovers. It's lean, full-flavored and firmer in texture than a fillet.
Take care!
Prof. Carl Boniface