The tomahawk (also called the bone-in ribeye or tomahawk chop) comes from the same section as the ribeye — the beef rib.

The filet mignon is cut from the tenderloin and is famous for its excellent and tender meat and mild flavor. The reason for the filet mignon’s tenderness lies in its location on the animal.

Authentic Black Angus with no hormones or antibiotics. Hand-selected Black Angus genetics — produce significant marbling for optimal flavor, juiciness, and tenderness. Certified Humane®.

It’s a thick cut that includes the eye of the ribeye, the ribeye cap, and the complexus and is well-marbled and rich.

The T-bone steak is cut from the short loin, which is where most popular and tender steaks are cut from. Because of the way it’s cut and the area it’s taken from, T-bone cuts tend to be one part strip steak, one part filet mignon, and separated by a bone.