Steak cuts are the various pieces of meat that can be cut from a cow. The term STEAK CUT includes RUMP (4 letters), FILET (5 letters), FLANK (5 letters), LOIN (4 letters), CHUCK (5 letters), T-BONE (5 letters), and RIBEYE (6 letters). RUMP is a cut of beef taken from the hindquarters of the cow, while filet is a tender cut of beef taken from the small end of the tenderloin. FLANK is a cut of beef taken from the abdominal muscles of the cow, while LOIN is a cut of beef taken from the back of the cow. CHUCK is a cut of beef taken from the shoulder of the cow, while T-BONE is a cut of beef taken from the short LOIN of the cow. Finally, ribeye is a cut of beef taken from the rib section of the cow.