Cuts of Steak

The Sirloin

12

Tasty and tender, a classic steak perfect with an accompanying sauce.

 
 

The Fillet

fillet

Lean, succulent and tender, meltingly, soft to taste – suits quick cooking in a very hot pan.

 
 

The Rump

9

Also known as Popseye, Aitch Bine or Heuk Bone, this cut is full of flavor and delicious served sliced over salad or vegetables

 
 

The Minute

6

Also known as frying steak, this is quick, versatile and very tasty – the original fast food, it’s perfect in a sandwich but also great in a stir-fry.

 
 

The Ribeye

5

The chef’s favourite, well-marbled, tender and flavoursome. Delicious with a rich, blue cheese dressing or peppercorn sauce.

 
 

The T-Bone

4

Sirloin on the bone with fillet attached to the underside. Take care when cooking, as the fillet will cook more quickly than the sirlo

 
 

The Featherblade

3

Also known as Flat Iron, it comes from under the animal’s shoulder blade. It has a bit of a texture and a lot of flavor. It works fairly hard so it is best server rare.

 
 

The Thick Skirt

2

The “butcher’s steak” because he often took it home. Also known as Onglet or Hanger Steak, it has lots of texture and flavor. It must be cooked very quickly and server rare.

 
 

The Bavette

1

It is part of the Flank and like thick shirt it has a full rick flavor and must be cooked very quickly and server rare, and sliced across the grain.

 
 

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