Bavette Steaks are highly flavoured and provided care is taken with cooking and resting, give remarkably good eating pleasure. It has often been called the butcher’s cut, because it is said butchers reserved it for their own pleasure.
Cook on the rare side of medium rare - perhaps two or three minutes each side at most and then rest for a longer time, as much as 20 minutes on a warm plate, until it is almost room temperature. Cut into finger-wide slices, from top to bottom across the grain, just before serving.
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Ribeye is many peoples’ favourite cut; it is both tender and full of flavour. Rib eye has excellent marbling, which adds to the flavour and helps keep the meat moist during cooking, making it a superb quality roasting joint.
There are many ways to enjoy Ribeye. It can be boned and rolled as joint, or roast on the bone; you can French trim the rib bones for a Cote De Boeuf; you can remove the eye of the rib for rib eye steaks, or leave a long length of rib and you’ve got a tomahawk steak.
Ribeye is taken from the fore rib primal. The fore rib generally contains four ribs, ribs 7, 8, 9 and 10 counting backwards from the neck. (Cattle have 13 ribs in all.) However a fifth rib is sometimes included (rib 6) to make an even more substantial roast.
There are in fact two main muscles in the fore rib: the rib eye muscle itself (the longissimus dorsi, which just means the longest on the back), which also makes up one of the halves of T-bone and Porterhouse steaks, along with the fillet, and the rib eye cap (the Spinalis Dorsi) which is a thin layer of muscle that surrounds the rib eye itself. The rib eye cap is, again, very tender and adds another layer of flavour to the roast. You really cannot go wrong with ribeye.
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In our humble opinion Fillet Steak is the best of the best. You will hear it said that the more tender a cut is, the less flavour it has. However, in the case of our grass-fed, slow-grown beef, there is no compromise: bite into our Fillet Steak and, after a moments delay, your mouth is filled with full, round, beefy goodness.
The fillet (or Tenderloin, if you’re American) is quite a long, slightly wedge-shaped muscle (the psoas major). It is taken from the centre of the animal, from a muscle, beneath the ribs and next to the backbone, that only works when the animal is turning; less work means that it is very tender.
From the thicker end of the fillet, which is towards the back of the cow, we get Cheateaubriand; from the thinner end, the fillet tail, we get Filet Mignon.
If Fillet Steak is the best of the best, the centre cut of the fillet is the best of the best of the best. (It doesn’t have a French name, by the way.) The centre cut can be the centrepiece of a beef wellington; it can be cut into round steaks, sometimes called Tournedos; or just roasted, then carved just before serving to preserve a beautifully rare steak.
Of course, there is more than one way to butcher a steer. If you leave the fillet (and sirloin) on the bone, you can cut T-bone and Porterhouse steaks.
If you have any special requests, just let us know and we will do our best to help.
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