Porter House Steak or T-Bone
Short loin is taken from the middle of the cow's back. This part has so many names because it is often divided into different sections. As a whole, the short loin consists of two sections: the top loin and the tenderloin. An entire short loin can be served as a porterhouse steak or a t-bone steak. The only difference between a porterhouse and a t-bone is that the porterhouse is cut from the larger side of the short loin, so it contains more tenderloin than the t-bone.
New York Strip Steak
The top loin portion of the short loin (without the tenderloin attached) also has a variety of names such as strip steak, New York strip or shell steak. These cuts may or may not come with the bone still attached.
There are typically two types of cuts available for the shank: first cut and front cut. The first cut is leaner with less fat. The front cut, which has more fat, is more tender and juicy.
Prime Rib Steak
Ribs, naturally, are the actual ribs of the cow. They are typically well-marbled with fat, which makes the meat tender, juicy and full of flavor.
Ribs taste best when they are cooked dry (grilled, roasted, broiled or sautéed). The tenderloin is often considered to be the best (and most expensive) of all beef cuts because of its tender, succulent meat. The tenderloin consists of the entire strip of meat but, when portioned into individual steaks, it also can be served as filet mignon. Many steak aficionados take extreme offense to the idea of marinating this cut or serving it cooked to any doneness above medium rare.
Shank, also called brisket, refers to a beef cut from the cow's leg. This is the cut to look for when you want to make corned beef. It also can be used for pot roast.
Another highly-exercised muscle, this cut is best prepared with moist heat such as pot-roasting, braising or stewing.