A Porterhouse steak is a type of steak that is cut from the rear end of the short loin and contains a large T-shaped bone. It is usually cut into two steaks, the larger being the strip steak and the smaller being the tenderloin. A RIB steak is a type of steak cut from the RIB primal of a beef animal, with RIB bone attached. It is considered one of the higher quality cuts of beef. A SIRLOIN steak is a cut of beef that is taken from the back of the animal, just behind the ribs. It is usually cut into steaks, but can also be sold as roasts. A MINUTE steak is a thin cut of beef that is usually served as an entree. It is usually cut from the round or SIRLOIN and is usually cooked quickly over high heat. A CUBE steak is a cut of beef that has been tenderized by pounding with a meat tenderizer or running through a tenderizing machine. It is usually served as an entree. An EMU steak is a type of steak made from the lean red meat of the EMU bird. It is usually served grilled or pan-fried. A FLANK steak is a cut of beef taken from the abdominal muscles of the cow. It is usually grilled or broiled and is known for its intense flavor. A T-bone steak is a cut of beef that is cut from the short loin of the cow. It is composed of two different cuts of beef, the strip steak and the tenderloin, separated by a T-shaped bone. An Entrecote steak is a type of steak cut from the RIB primal of a beef animal. It is usually served grilled or pan-fried and is known for its tenderness and flavor.