It generally depends on how tender the cut of meat is. So, loin cuts, such as the tenderloin or porterhouse, are really tender and typically more expensive. Other cuts, such as sirloin, are cheaper because they are less tender.
The price of a steak cut generally depends on how tender the cut is. Muscles that get used often become tougher. Shank, round, brisket and chuck steaks come from the legs and shoulders/neck of the cow, which are used frequently. The tenderest cuts – rib, short loin and sirloin – come from the mid to lower back of the cow, where the muscles aren’t exercised much.
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