Ranking LIV Golf Teams by Their Corresponding Cuts of Beef

There are dozens and dozens of different cuts of steak that come from a cow. Each unique in their flavor profile, tenderness, size, and potential. Similarly, each one of LIV Golf’s 13 teams bring a unique flavor to the league. Some are premium cuts that deliver championship level performances week in and week out, while others lack potential, camaraderie, or still need time to develop.

In this ranking we’re analyzing each LIV Golf team with a corresponding cut of beef, looking at everything from the gold-standard ribeye, to the undervalued and delicious Picanha. Starting with the bottom-of-the-barrel flank steak.

Enjoy.

This steak comes from the flank of the cow which is a very muscular region in the lower abdomen, making it a pretty low quality cut of meat. It generally requires a lot of preparation or labor intensive cooking methods to make it a desirable dish. It’s the steak you’re buying in your early 20’s because you found it on sale for $5.99 a pound and felt like treating yourself to a steak dinner. You do this once or twice, and then the third time before making it you realize it’s not actually that good and you’d rather just make tacos. Since you’ve already got the steak in the freezer, you decide to make chopped steak sandwiches with it. Congratulations, you’re technically having a steak dinner, the same way four guys playing for themselves with the same logo next to their names are technically a team.

Smash GC is the flank steak. Their captain has never bought into the team element and their best player isn’t trying to make it into the biggest events in the world. Smash GC is the team you like when you’re in college because you think the captain is cool, the team you like because you haven’t yet realized there are better options, the team you will eventually move on from even though there are things about it that you really did enjoy (Graeme McDowell). And just like you did with the flank steak, you’ll eventually move on.

This is what you upgraded to after you learned how bad flank steak really is, and while it’s still near the bottom of the proverbial totem pole, it’s ripe with potential. Tremendous upside in the skirt steak. It also comes from the abdomen of the cow, but from a slightly different part of it, a part of it that results in a better flavor and a slightly higher fat content. The skirt steak, much like the flank steak, can be used to make steak sandwiches. Unlike the flank steak, these sandwiches are actually good. The flavor in a skirt steak is much better than in a flank, and that’s why you see them in some solid Mexican and Korean BBQ places.

That’s not the reason Iron Heads correspond to the skirt steak, though. When you’re cooking up a skirt steak, you’ve got a blank slate with a lot of potential. That’s what the Iron Heads are faced with. They’ve got two openings on their roster and no shortage of Korean players that could potentially fill them. They’ve got the opportunity to go from a relatively bland, bottom of the table team, to a solid roster that could really compete for a spot on the podium. Depending on how things shake out this offseason, they could once again find themselves at the bottom of the standings, or they could turn the franchise into something so much better.

Now we’re getting into the real stuff. The Tri-Tip became popular in the mid-20th Century in Santa Maria, California. Originally, it wasn’t regarded as a high quality cut of meat, often just ground up or sold as stew meat. It was a weird looking piece of meat that butcher’s didn’t really know what to do with, but some curious minds started experimenting, trying things no one had really tried before. Instead of dicing or grinding it up, they’d cook the entire cut and with their local oak woodfires it created a unique taste that people began to love. Now it’s become the kind of thing that you should learn to cook so that you can bring it to a barbeque, and when someone asks “what are you grilling?” you can say it’s a tri-tip. No one will really know what that means, possibly including yourself, but they’re going to love the result.

Basically nobody has any idea what a “cleek” even is (it’s an old term for a low-lofted club) and they kind of used to stink as a team on the course, but now that they’ve found their identity people are really starting to embrace it. Not only has Cleeks GC increased the quality of their roster with the signing of Victor Perez, their branding and creative projects have been interesting to follow. I know that I don’t fully understand what I’m looking at with some of the more abstract creative collaborations they’ve been releasing throughout the year, but I know I’m enjoying it.

The T-bone is a unique cut of steak with a T shaped bone in the middle dividing two different, but solid pieces of meat. On one side you have a small filet mignon, and a NY Strip on the other side. Two for the price of one, but the price isn’t cheap, and the portion isn’t massive. The filet will only have a bite or two, and in fairness you’ve still got the strip on the other side of the bone, but by the end of the meal you’ll wish you’d had the porterhouse (the T-bone’s bigger brother). Also, and this might just be a personal preference, I prefer a NY Strip cooked slightly more than a filet, so having them on the same cut creates a bit of a temperature issue. These issues make the T-bone one of the most overrated cuts of meat on the market, but it’s still a staple. Ask anyone to name some cuts of steak, the T-bone is bound to be in the first few they list. Everybody knows the T-bone.

Any team captained by Dustin Johnson that also has Captain America in the number two spot sounds like they’d be one of the best teams in the league, but 4 Aces didn’t win a single event in 2025. They’ve built quite the reputation for themselves after the first two seasons where it felt like they were going to win every single week, and they did win a lot, but now the league has gotten much better and they’re struggling to find themselves at the top of the podium. They’ve still got the potential to compete, but it’s going to take a solid performance from everybody on the roster if they’re going to be lifting any trophies in 2026. They did have some solid finishes this season, with six podiums total, but with the history of the 4 Aces, their expectations are so much higher than that.

The flat iron steak isn’t typically a high regarded or desirable cut of meat, but that’s because many people aren’t knowledgeable enough to understand the potential. A lot of the reputation around the flat iron come from a time when it used to just be thrown away due to the toughness of the meat. Now that the tougher part of this cut is removed, the remaining part is one of the more tender cuts of meat around. The uniformity of this cut might make it a little bit less exciting than some of the other options on the menu, or some of the other options at the butcher, but it’s actually ripe with potential. The uniformity of that flat iron makes it great for marinades, makes it great for consistency, and makes it great for grilling at home.

Stinger GC, comprised of Branden Grace, Charl Schwartzel, Dean Burmester and team captain Louis Oosthuizen might not seem like they have the star power of other teams. They don’t have the names like Jon Rahm, Cam Smith, or Bryson DeChambeau, but their consistency makes them a strong team on LIV Golf. They had several strong finishes as a team in 2025 and ultimately made the finals and finished in 3rd place in the Team Championship after beating Ripper GC and Torque GC in match play. Probably a little underrated as a team but consistency pays in this league, and Stinger GC has that.

The top sirloin is a reliable option when you’re trying to have a solid meal but don’t want to spend for the Ribeye. It’s the usual pick in my household if if we’re slicing the meat up for salads, bowls, or sandwiches. Not too pricey, but if it’s prepared in the right way it does really well. This is the steak that your friend’s dad grills at the Memorial Day party and swears “it’s just as good as ribeye”. He’s wrong, but there’s no need to point that out, he’s trying his best and doesn’t know better. It’s got good flavor, but even on it’s best day isn’t going to stack up against the heavy hitters.

Majesticks GC’s season leaves a lot to be desired. They were one of three teams without a podium finish in the 2025 season alongside Cleeks and Iron Heads, but did have a near miss in Adelaide. There were occasional signs of promise from some Majesticks, with Horsfield having a solid start to the season, but ultimately the three captains were all fighting off relegation by the time the regular season was concluding. Only two were able to get their way into the Open Zone and Henrik Stenson was relegated out of LIV Golf. That spot has been filled by Laurie Canter, who will provide a significant increase in form, but it will likely take more than that if they are to compete with the top teams in the league.

The chuck eye is known as the “poor mans ribeye”, because of the part of the cow it comes from. It’s cut from the upper shoulder section of the cow, right near where the ribeye comes from. The chuck eye is flavorful, has solid marbling, and can be prepared many different ways. If you squint hard enough, you might even think you’re looking at a ribeye. If you did a side by side comparison, there’s no doubt you’d be able to tell it’s not the real thing, but in a bubble you might think you’ve got the best thing going.

RangeGoats GC has all of the workings of a solid team. They’ve got an experienced, veteran captain who’s playing well in Bubba Watson, Peter Uihlein and Ben Campbell as reliable players that can contribute some good scores, and Matt Wolff who’s got as much potential as anyone in the golf world. The problem is putting all of the pieces together at the same time, and getting the most out of Wolff. They weren’t really able to do that this year, finishing on the podium just one time. Off the course they make up some of this with great branding, activations, and camaraderie, but that hasn’t helped them get things going on the course just yet. On paper they look like they should be really solid, and they definitely could be going forward. The mentorship of a reliable captain, two strong players that aren’t going to hold them back, and a guy with tremendous upside. If things begin trending in the right direction, they might start to look a little bit like some of the best teams in this league.

The NY Strip is a staple in the world of beef. A tender and flavorful cut of meat with a delectable fat cap running along the side. It’s easy to cook to perfection, pretty challenging to make a mess of, and sure to make for a fantastic meal. The NY Strip is cost effective but checks all of the boxes that a good steak should, it’s bound to have good marbling, great flavors, and nice presentation. There’s no frills here, it can get the job done and everyone’s likely to enjoy it. Is it going to compete with the filets, ribeyes, or specialty options? Unlikely, but perhaps it’s possible on the strip’s best day.

HyFlyers GC had an okay season on the course. Not a ton of fireworks, but the roster of Brendan Steele, Cameron Tringale, Andy Ogletree and Phil Mickelson made for a solid group that finished on the podium once before making an interesting little run at the Team Championship. They beat Fireballs GC in the quarterfinal matches 3-0 but would ultimately fall to Legion XIII in the semifinals 2-1. Andy Ogletree was lost to relegation after finishing in 50th place. There’s numerous players rumored to fill his spot, but at the time of this writing nothing official has been announced. A strong fourth will strengthen the roster and HyFlyers will be a strong team that can compete for podium placements and potentially even a win. They’re not flashy, but they can get the job done.

The top sirloin cap, or Picanha as it’s often called, is a unique cut of steak that has a fat cap over the top of it. While grilling the Picanha, the steak is essentially basting itself in it’s own rendered fat. While this is happening the remaining fat should begin to crust, creating the perfect crust that encapsulates the meat beneath. This meat has exploded in popularity in recent times alongside Brazilian steakhouses, as it’s a staple there. Some of these places charge $75-100 for an all-you-can-eat experience, but just a few slices of the Picanha will leave you feeling like you’ve robbed the place blind. If you’re cooking it at home it provides tremendous value, as the resulting meal will be some of the best steak you’ve ever had. Whatever you pay for it, you probably got a great deal. This cut of steak, prepared properly, is worth far more than the sum of its parts.

You can say the same about Ripper GC. Matt Jones, Marc Leishman, and Lucas Herbert aren’t likely to be categorized as superstars, but under the leadership of Cam Smith the team as a whole has become so much better. Despite a disappointing finish at the Team Championship where they fell to Stinger GC in the semifinal matchup, Ripper is a very solid team. They’ve tallied three regular season wins over the past two seasons, and numerous more strong performances. Leishman recorded an individual win in Miami, Herbert has been playing tremendously well, and Cam Smith, despite having a down year, finished inside the top 20. All are playing very solid golf and I’d expect them to get back to their 2024 form where they won the Team Championship in no time.

The filet mignon is probably the most widely known cut of steak in the world. A fantastic cut of meat that’s portioned out from the tenderloin region of the cow, an area that’s encompassed by relaxed muscles. The filet mignon is an elite cut of meat that can be prepared in ways that make it rival the best meal you can order, but often time’s it’s very expensive due to the name. Just seeing the name on a menu, or seeing the label at the butcher shop communicates luxury in a way that not many other cuts do, but quality can be variable with filets. Some weeks the filet you’re going to get is going to be a serviceable steak, but you might not feel like you got your money’s worth from it. Other weeks, though, you’re going to be having a chateaubriand and wondering how anything could possibly be better.

As the captain of Real Club de Toros, Spaniard Sergio Garcia led his team to three consecutive team victories in the 2025 campaign. They recorded three other podium finishes near the end of the season, but weren’t able to put together a strong performance in the Team Championship, falling to HyFlyers GC in the quarterfinals. While they had a mid-season switch from Masaveu to Ballester, their performances were always so variable. Some weeks they looked unbeatable, and others they looked very beatable, and were. All of the members of this team were capable of finishing at the top of the leaderboard, and we saw that. Sergio had a win, Puig had 3 top 5 finishes, Ancer finished on the podium twice, and Ballester lost in a playoff in Chicago. Much like the filet, this team has the firepower to beat anybody, but they’re also subject to off weeks that could see them landing towards the bottom of the leaderboard.

You might not of heard of the hanger steak before, but it’s very important to understand the reason for that. The hanger steak comes from a small section above the flank and often is hard to find because there’s not a huge market for it. However, it’s one of the most tender and flavorful cuts of beef you can find, and was often referred to as the “butcher’s secret” because they would often keep it for themselves. Each cow only contains one hanger steak, so it’s difficult for restaurants and butchers to keep this in stock but if you can get your hands on one you’re going to love it. It’s full of flavor, very tender, and sometimes has a unique taste to it.

Torque GC is a team that’s full of character, plays at a very high level, and has fun while doing it. Once you get to know the Torque guys and see the fun they’re having, how they approach the game, and how they interact as a team, you’ll wonder how they aren’t the most popular team out there. In golf it’s so important to be able to turn your brain off and not overthink things, and they do that by trying to maximize the amount of fun they’re having, which has become very fun to watch. But part of what makes being a Torque GC fan fun is that not everyone’s a fan of Torque, it’s a little niche and almost like you want to keep them as your little secret. The golfer’s secret.

After six finishes on the podium including a win in the final event in Indianapolis, Torque had a disappointing end to the season at the Team Championship. They did beat RangeGoats GC in the quarterfinals but would fall to Stinger GC in the semifinals, and lose Mito Pereira to relegation.

While the porterhouse might resemble the shape of the T-bone, it’s better in every single way. It does have a similar DNA to the T-bone in that it’s a filet on one side of the “T” and a strip on the other, the way it’s cut improves the quality in ways the extend far beyond the size of the steak. The T-bone is cut in a way that prioritizes the size of the strip steak, meaning that the filet mignon side of the steak is very small, whereas the porterhouse are center cut, meaning the portion of meat on each side is much closer to equal. This results in an increasingly flavorful and sizeable filet without sacrificing the taste and quality of the strip. The porterhouse is often referred to as “the king of the steakhouse” because of both the size and quality of the cut. It’s an elite steak that comes with a little showmanship, because the presentation of the porterhouse will have the others in the restaurant wishing they’d ordered what you just got. There’s a fair argument to be made that the porterhouse is the best cut of steak you can order.

Bryson DeChambeau, the captain of Crushers GC, has a certain amount of showmanship built into his elite golf game as well. He’s not afraid of the spotlight and the camaraderie he’s built within his team led them to three straight wins in the 2025 season. In the Team Championship, Crushers GC would make it to the playoffs before eventually falling to Legion XIII GC in a playoff, but they’re undoubtedly one of the most solid rosters in the league. When Paul Casey, Charles Howell III, and Anirban Lahiri are at their best, they’re all capable of competing with anybody in the world. If they continue playing at the level they were this past season, expect for Crushers GC to be a regular on the podium.

The ribeye is the undisputed champion of steak. It’s the best you can get, and while some might disagree, their opinions are incorrect. The ribeye is cut directly out of the ribcage, meaning there’s a healthy amount of fat throughout the cut. It’s like somebody melted butter onto the muscle before the cow was born that not only enhance the taste, but the aroma as well. A great ribeye, or tomahawk if you’re really feeling spicy, will ruin all other steaks for you. You’ll realize that this is what steak was meant to be, this is how steak is meant to taste, and this is what you want all other steaks to taste like. Though it might be new to you, you know immediately that it’s the gold standard.

Legion XIII GC won four regular season events in their 2025 campaign that eventually resulted in them winning the Team Championship, but that’s not why I think they’re the gold standard on LIV Golf. Legion XIII is formatted exactly how I think the teams on LIV Golf should aim to be formatted. Two top players in captain Jon Rahm and Tyrrell Hatton, alongside two young players with tremendous upside potential in Caleb Surratt and Tom McKibbin. Fans of this team are able to enjoy four players with elite level talent, two very accomplished, and two working to develop into the players they have the potential to be. Surratt and McKibbin are already showing signs of the players they’ll become, netting strong performances on the Asian Tour. Under the guidance of Rahm and Hatton, they’re going to be fun to watch over the coming seasons.