Sure, filets, strips, and ribeyes are the Big Kahunas. Two factors make these steaks tender, juicy, and sought-after: 1. They have lots of fat marbled into the muscle; and 2. They are cut from muscles that aren't used as strenuously as others. But they aren't the only steaks on a cow. There are others — maybe they have a little more chew, but oftentimes they are more flavorful and they are most definitely less expensive, which makes them appealing for everyday meals.