Generally, you can expect it to be from the rib or the short loin portion of the animal, but occasionally some purveyors will take a cheaper chuck eye cut and call it Delmonico, too.

Steak. The very word conjures images of scorched grills, crusted over, and deeply colored, juicy meat. For chefs and cooks at ...

A Delmonico steak refers to an assortment of cuts, which can be sourced from the rib section, short loin, or chuck part of the cow. The cut can be both bone-in and boneless; however, the top loin ...