Just For Fun Quiz / Where's the BEEF (name the steaks)

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Can you name the Where's the BEEF (name the steaks)?

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Your Hint:Name that STEAK:
Essentially the T-bone's big brother, combining two steaks in one, the New York and the filet.
Similar cut as the Porterhouse, only the filet side is usually a bit smaller. Named for the t-shaped bone running down the center of the steak.
A large cut from the flank, often marinated to tenderize it, then broiled and served thinly sliced.
 
Sitting between the short loin and the rump steak is the sirloin, less tender than the short loin but still full-flavored.
A steak by many other names…(such as shell steak, Kansas City strip or sirloin club steak): The marbled, larger end of the short loin.
A piece of the tenderloin (the pointed end of the short loin), sized to feed two or more people and traditionally roasted.
A rib steak without the bone; prized among steak lovers for its marbling and flavor.
A lean cut of meat taken from the underbelly that grills quickly. This cut often is used for fajitas.
A boneless cut from the rib section, named after the 19th century New York restaurant that popularized this dish.
The bone-in rib steak, cut from ribs six through twelve, that often contains a bit of gristle but is full of flavor.
Think French! The name of this cut translates as tenderloin and it is the tapered, fork-tender end of the short loin.

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