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Popular Steaks Explained

T-Bone
Sirloin
RibEye
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¡Chuck'
Silverside|
Topside
Rump

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Sirloin Fillet
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'ThickRib ThinRibi Thick
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I- Flank Flank
Brisket
Leg

HangerSteak RumpSteak

Choosing the best cut of beef for your meal

can be difficult as there are many varieties of
steak with their own characteristics and
benefits to suit different cooking styles. To
make this easier, we have compiled a list of
the most popular steak cuts along with some
information so you can make the most of
your meat!

Boneless Ribeye Steaks

Ribeye

The Ribeye is generally considered to be the

most flavourful steak. These steaks are cut
from the ribs and contain a lot of marbling
throughout. The muscle from where the
Ribeye is cut, isn’t used often so the meat is
very tender. Ribeye's can come either
boneless or bone-in (bone-in Ribeye's are
also known as Tomahawk Steaks). The best
way to cook a Ribeye steak is by searing it on
a high heat, if you are cooking a bone-in
Ribeye, the meat nearest the bone will cook
faster so keep an 'eye' on it.

T-Bone

T-Bone Steak

The T-Bone Steak is cut from the Sirloin and

is comprised of sirloin and fillet separated by
the T shaped bone. The pairing of the fillet
and sirloin means that the T-bone steak has a
lot of flavour.
When cooking a T-bone steak, as this steak
contains two cuts of beef, the fillet is likely to
cook faster than the sirloin. We recommend
searing the steak on a high heat for a couple
of minutes each side and the transfer into the
oven to finish off.

Sirloin

Sirloin Steak

Cut from the mid- back between the ribs and

rump, the Sirloin steak is characterised by its
beefy flavour and good amount of marbling.
The Sirloin steak is also known for its
tenderness however it needs to be cooked
carefully to ensure it doesn't loose it. We
would recommend frying the Sirloin on a high
heat and leaving it to rest for around 5 mins
to make sure its retains its tenderness.

Fillet

Fillet Steak

The fillet steak, also known as Filet Mignon, is

widely regarded as the premium cut. It is from
the lower back of the cow which is rarely used
meaning the fillet steak is the most tender
cut. It is also very lean, with minimal marbling
which means that it is not as flavoursome as
other cuts. Due to the tenderness of this
steak, it is well suited to cooking on high heats
for a few minutes each side, you don't want to
over cook this steak as it may loose some of
its tenderness.

Rump

Rump Steak

Cut from the back end of the cow, the

muscle is frequently used which means the
rump steak is not as tender as some of the
other cuts and is very lean. Rump Steaks are
generally marinated before cooking and are
suited to frying and broiling.

Hanger

Hanger Steak

Also known as the ‘Butcher’s steak’, the

hanger steak is less well known as the others
above however it is a great cut of steak. The
hanger steak is cut from the underside of the
cow which means that it is incredibly tender
due to the muscle rarely being used. This cut
of steak is best fried on a high heat for 2-3
minutes on each side (medium rare).

Steak Beef cooking tips ribeye

t-bone sirloin fillet rump

hanger

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