Guide to Cuts of Steak

WHEN IT COMES TO ORDERING STEAK, THERE ARE SO MANY DIFFERENT TYPES THAT IT MAY BE HARD TO TELL WHAT’S UNIQUE ABOUT EACH OF THEM. BEEF UP YOUR KNOWLEDGE WITH OUR SIMPLE GUIDE.

  

1. FILET MIGNON

Also known as an eye fillet, it’s a staple at restaurants and steakhouses. This tender and lean cut does little of the heavy lifting on the cow, resulting in a soft, buttery texture that steak knives slide through. With practically no fat, the juiciness and flavour that many meat eaters crave may be reduced. 

2. RIB EYE

One of the most highly prized cuts, the rib eye comes boneless or with the rib bone still attached. Remember, bone-in is always the most flavourful and gnawing on that rib makes for a truly satisfying steak experience. It's that abundance of fat that makes rib eyes so intense and delicious. Ribeyes are not as meltingly soft as filets, but have enough a chew that gets your jaw and appetite going.

3. SIRLOIN

Sometime referred to as striploin, it might not be as tender as the filet or as sumptuous as the fatty rib eye, but a striploin steak is a solid jack-of-all-trades. A bit more chew and a little less marbling means it's less expensive.

4. PORTERHOUSE

The porterhouse is simply a sirloin and delicate filet mignon separated by a T-shaped bone. Sometimes known as T-Bone, it’s a large cut best for sharing.

5. BONE-IN RIBEYE

As the name suggests, this a ribeye that has been left on the bone, including the famous ‘tomahawk’. Cooking on the bone helps with consistency of temperature, the texture of the steak is all about temperature.

Choose your favourite cut > 

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