Below is a quick guide to some of the most popular steak cuts and which is better suited to certain cooking temperatures.
Rump has a great covering of back fat, making for excellent flavour. A good choice if you prefer your steak more well cooked. From the rear of the cow.
A classic cut, with a nice covering of back fat and excellent marble.
Heavily marbled, with incredible flavour. It lends itself to cooking however you fancy, but with will withstand a longer cook due to the fat content.
The fillet is the most tender cut, making it very desirable. An ultra lean steak, so we recommend not cooking it for a long time. If you like your meat blue or rare, this is the cut to go for. There is only a small amount on each animal, hence the premium price tag.
A great value steak that is really versatile. Ideal for slicing for quick fry dishes like fajitas and burritos. As it comes from a well exercised part of the cow, many chefs recommend cutting it across the grain to make the meat more tender. Best served medium-rare.
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