As a waiter, how should I describe to the customer different cuts of steak?

Question

I just got a new job as a waiter at a steakhouse. Looking at the menu, I am confused by all the different cuts of meat. I looked up everything on the web but they only explained the cuts in terms of how to cook the meat. I need to know the best way to explain the different cuts of meat to a customer who is just as confused as I am about the difference between the steaks. On the menu we serve:

Prime Petite Filet 7 oz

Prime Large Filet 10 oz

Prime Cowboy Ribeye 18 oz

Prime New York Striploin 14 oz

Prime Porterhouse 28 oz

Medallions of beef tenderloin

Thank you!

Answer 1

You may be at the wrong restaurant if you don't know your steak

Answer 2

usually they will tell how they want thier steaks cooks. some will say "until it stops mooing"  other wil say "let it suffer a little'.  or say this is BS,  or its a road kill, we just pick the  pieces.

Answer 3

First ask the head waiter where you are working. Or otherwise, ask the sous chef or chef. In the interest of the establishment, any chef who is worth their salt will be more than happy to explain things to you. However, kitchen staff also like to mess with the front of the house staff, so just be ready. That said, here are the cuts as follows:

The Prime grading means it is the highest quality product:

Prime Petit Filet: a small portion of filet mignon - the more tender of cuts

Prime Large Filet: a large portion of the above

Prime Cowboy Ribeye: a cut  that comes from the rib meat, can be with or w/out the bone

Prime New York Striploin:large portion of very tender beef cut from the mid-section behind the ribs. can be cut into very easily (also known as the delmonico)

Prime Porterhouse: same as NY Striploin, but with the bone in

Medallions of beef tenderloin: cut from filet mignon into small portions.