The 8 Unhealthiest Cuts Of Steak

Ribeye: The ribeye steak is an indulgence that never fails to satisfy steak lovers all around the world. It is known for its rich marbling. However, this distinguishing feature is also a health hazard.

New York Strip: The New York Strip steak is highly valued for its large fat cap on one side, which adds flavour and succulence to the cut.

Porterhouse: The Porterhouse steak, a true feast for meat lovers, includes both the tenderloin and a substantial amount of top loin, distinguishing it from the T-bone steak, which only includes a small section of tenderloin.

Prime Rib: When you go into an American buffet, you're likely to be greeted with the tantalising aroma of prime rib, lavishly marbled and coated with a thick layer of fat.

Brisket: Beef brisket, often considered a less popular piece of meat due to its low cost, has recently gained substantial culinary appeal, appearing frequently in celebratory feasts and barbecue places.

Short Ribs: Short ribs originate from the chuck and occupy a portion of the rib area closer to the cow's belly. Despite being sourced from active muscle areas, short ribs have a high degree of marbling, which makes them juicy and popular among meat aficionados.

Filet Mignon: The fillet mignon, which comes from the smaller end of the tenderloin, a piece of the cow's backbone, is distinguished by its extraordinary softness.

Chuck Eye: Chuck eye steak, sometimes marketed as a cheaper alternative to ribeye steak, is cut from the fifth rib of the shoulder, which is adjacent to the ribeye region.