Cut steak is a term used to describe the process of cutting a steak into smaller, more manageable pieces. The three most common cuts of steak are SIRLOIN, RUMP, and FLANK. SIRLOIN is a cut of steak from the upper part of the cow's hindquarters, and is usually considered the most tender and flavorful cut. RUMP is a cut of steak from the lower part of the cow's hindquarters, and is usually considered to be less tender than SIRLOIN but still flavorful. FLANK is a cut of steak from the abdominal area of the cow, and is usually considered to be the least tender and flavorful cut.