USDA Prime, Choice, Select? "Young beef with the most marbling is given the Prime or highest quality grade. Prime is usually sold to restaurants, but may be available in some specialty markets. Choice is the most widely available grade in the retail market. Select has the least amount of marbling, but may not be as tender, juicy or flavorful as Prime or Choice."

"Beef tenderloin steak is also called filet or filet mignon. These extremely tender, boneless steaks are cut from the whole tenderloin."

"Round tip steaks, also called 'minute,' 'breakfast,' or 'sandwich' steaks, cook very quickly; take care not to overcook or they will be dry."

"A Porterhouse steak differs from a T-Bone in that the Porterhouse tenderloin diameter is no less than 1 1/4 inches measured across the center compared to the T-Bone tenderloin, which is not less than 1/2 inch."

"Delmonico" is a fancy name for ribeye. You'll find the word Delmonico more commonly in the Northeast (the original Delmonico's Restaurant was in NYC); ribeye is the label of choice in the Southeast.

Kobe beef is a specialized beef from Japan and refers to the breed of cattle, how it is feed, and how it is treated (it's massaged). It's considered a delicacy and is very expensive because of its tenderness and flavoring.