Steak Cuts: Rankings by Tenderness and Leanness

As quoted From another website:

“Beef steak is an American favourite. The reason is simple; steak tastes great and delivers the ultimate dining experience. Restaurant owners also know the power of steak to increase traffic. It is versatile, convenient and uniquely customizable, and with the newly expanded steak category, there is a steak to fit any menu and taste. Steak is bold, assertive and stands out from the crowd, providing a feeling of satisfaction that is unequalled.

Based on tenderness, beef steaks rank as follows:

Tenderloin Steak

Shoulder, Top Blade Steak (Flat Iron)

Ribeye

Shoulder Tender (Petite Tender)

Loin, Strip Loin Steak (New York Strip Steak, Kansas City Steak)

T-Bone and Porterhouse Steaks

Rib Steak

Ribeye Steak

Shoulder, Arm Steak (Ranch Steak)

Flank Steak

Round, Knuckle (Tip) Steak (Sirloin Tip Steak, Sirloin Steak)

Round, Top (Inside) Round Steak (Top Round Steak, London Broil)

Top Sirloin Rump Steak (Top Rump Steak, Top Sirloin Steak)”

My Comments:
What's bold about ANY of the Tenderloin Steaks?

Tenderloin Steak-While according to common knowledge the tenderloin is still usually considered to be the tenderest muscle, newly released research does dispute this somewhat(example: SHOULDER TENDER). However, in any case, tenderness of a tenderloin steak will depend on which tenderloin steak you are talking about; (to which you are referring-first cut, usually used for the Chateaubriand recipe, the second is usually Modern fillet mignon, then medallions, and lastly tornados).

Shoulder, Top Blade Steak (Flat Iron) - Here we have three different cuts, to which is the author referring? Flat Iron Steak for example; is not a "top blade steak" and while it is cut from the shoulder; the flat Iron steak is cut with the grain; so is not a tender steak; and definitely not the second most from a carcass.

Loin- Long, or Short; which is the author talking about? The long SIR-Loin includes the Short Sir-Loin,  the modern Sirloin cuts plus the, Stripped Loin, Porterhouse, and the Tenderloin. The Short SIR-Loin contains the porterhouse, Stripped Loin, T- Bone, and the tenderloin. In order to add a little more confusion, technically and correctly, both the long and the short loin are SIR-Loin.

Rib Steak- Which one? Bone in? An Entrecote (bone out)? The ribeye is a small, round, boneless, cut (the eye of a rib steak).

Shoulder Steak ; Cannot be ranked second, fourth and ninth. To which cut from the shoulder is the author referring? 

Nutrition:

Quote continued-“The leanest beef steaks are Top Round Steak, Loin and Top Sirloin Rump Steaks (see the ranking below).

Ranking by leanness:

Top (Inside) Round Steak

Loin, Top Sirloin Rump Steak

Round, Knuckle (Tip) Steak

Shoulder, Arm Steak (Ranch Steak)

Strip Loin Steak (New York Strip Steak, Kansas City Steak)

Chuck, Shoulder Tender (Petite Tender)

Flank Steak

Loin, Bottom Sirloin Rump, Tri-Tip Steak

Loin, Tenderloin Steak (Filet Mignon)

Loin, T-Bone Steak

My Comments:

How does fat content and/or leanness relate to nutrition? Explain.

How does fat content relate to tenderness? Explain.

Loin-Again which loin is the author referring to? A rump steak is NOT from the sirloin.

Round, Knuckle (Tip) Steak- Ok, Which?

Stripped Loin-Is the Short Loin minus the tenderloin=Loin

Chuck, Shoulder Tender (Petite Tender. Which?

Loin- Bottom Sirloin, Rump, Tri-tip Steak- Again, the rump is NOT sirloin.

Loin, Tenderloin Steak (Fillet Mignon)- Which?

Loin, T-Bone Steak-What happened to a Porterhouse? Why would a T- Bone Steak be less lean than a Fillet steak? Why the huge difference between stripped loin and T-bone? The Stripped Loin is the less tender but more marbled; and therefore, more nutritious, section of the Short Loin.  Where would this author rank a Club Steak?

DOES THE QUOTED AUTHOR HAVE ANY KNOWLEDGE; OR ANY IDEA, AT ALL, OF WHAT HE IS TALKING ABOUT? I WONDER.