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...View full product details
If you are cooking a feather blade steak, the steak should be pan fried quickly over a high heat, cover with foil and leave to...View full product details
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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This steak is usually from the thick flank. We cut it thinly, so it can cook quickly.This steak needs to be cooked quickly, to ensure it retains its moisture and...View full product details
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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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Bigger and beefier than Fillet, Ribeye and Sirloin, Rump is a traditional British steak. It has a more defined texture than sirloin, and is slightly less tender, so best cooked medium or medium-rare, rather than rare. Even better, cook a good thick steak and share with a friend.
Rump steak is quite different to Fillet, Ribeye and Sirloin. It comes from further back on the animal (you can think of the pelvis dividing the rump from the sirloin in front) and is from a different muscle group.
A traditional rump steak is usually a slice through three individual muscles. However, those individual muscles can be separated into different cuts. At the top is the Rump Cap (the biceps femoris muscle). In Brazil this is called Picanha (pronounced, pee-KAHN-ya) and is the most highly prized cut of all, more expensive than Fillet.
Below the Rump Cap are, first, the Rump Heart (gluteus medius) or Centre Cut, which can be cut into Pavé steaks (from the French for “Cobblestone”, which is what these chunky steaks should look like); and, secondly, the smaller, but more tender, Rump Bistro steak.
There is also a fourth Rump steak, the Tri-Tip, or Rump Tail (tensor fasciae latae). It is called a Tri-Tip because it has… er… three tips. Although part of the Rump, it comes from lower on the animal.
Why divide a traditional Rump Steak up in this way? One reason is that for a steak to be as tender as it can be, it should be cut against the grain of the muscle. If you have one steak with three different muscles, they will be orientated in different ways, and you will end up cutting at least one of them with the grain, making it more chewy than it could be. Dividing the Rump into different steaks also means that the butcher can remove the silver tissue that connects the muscles.
If you are interested in any of these cuts, please let us know.
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Sirloin comes from the centre of the animal, between the fore rib and the rump. It is in fact the same tender, lightly marbled muscle as the ribeye, just further back on the animal, which means the steaks are larger.
If you are browsing the internet, Sirloin can get confusing because different countries have different names for the same cut of meat.
What American’s call Sirloin we call Rump. What we call Sirloin, Americans call a New York Strip, or just Strip Steak, because the Fillet (what they call Tenderloin) has been stripped away. Confused yet? Well it is also called a top loin steak, and if it’s left on the bone, a Kansas City Strip, something you may see in the UK called a Wing Rib.
Whatever! It tastes great.