RIB-EYE STEAKS
Large, slightly rounded 2.5cm thick steaks, cut from the eye of the fore rib. They carry a little more fat than other types of steak but are the most flavoursome.
SIRLOIN STEAKS
Lean, tender, boneless steaks, cut about 2.5cm thick, with a thin layer of fat running along one edge. These are suitable for all methods of quick cooking and have a great flavour.
The same rules apply to T-Bone steaks, although they are somewhat larger than sirloin steaks.
Porterhouse steaks are cut on the bone from the rib end of the sirloin. They are large steaks, cut about 5cm thick, and are usually cooked to serve two people.
Entrecote is the French term for a steak cut from the middle of the sirloin.
RUMP STEAKS
Large, longer cuts of steak, usually about 2.5cm thick, which have a firmer texture than cuts from the sirloin but much more flavour.
FILLET STEAKS
Very lean, round steaks that are usually cut to about 4cm thick. They are the most expensive because the tenderness is guaranteed.
A chateaubriand steak is a large piece of fillet (500g or so) cut from the thicker end of the fillet, and most often roasted to serve two or more people.
Tournedos is the French term for small, compact, round steaks cut from the centre of the fillet.
A filet mignon is a smaller steak, cut from the narrower end of the fillet.
FRYING STEAKS
Thin slices of inexpensive steak taken from the top rump, and best suited to very quick cooking. Don’t overcook, though, as this cut can have a tendency to be a little tough.
FEATHER STEAKS
These lesser-known, thinly-sliced steaks cut from the blade are best suited to very quick cooking.
Large, slightly rounded 2.5cm thick steaks, cut from the eye of the fore rib. They carry a little more fat than other types of steak but are the most flavoursome.
SIRLOIN STEAKS
Lean, tender, boneless steaks, cut about 2.5cm thick, with a thin layer of fat running along one edge. These are suitable for all methods of quick cooking and have a great flavour.
The same rules apply to T-Bone steaks, although they are somewhat larger than sirloin steaks.
Porterhouse steaks are cut on the bone from the rib end of the sirloin. They are large steaks, cut about 5cm thick, and are usually cooked to serve two people.
Entrecote is the French term for a steak cut from the middle of the sirloin.
RUMP STEAKS
Large, longer cuts of steak, usually about 2.5cm thick, which have a firmer texture than cuts from the sirloin but much more flavour.
FILLET STEAKS
Very lean, round steaks that are usually cut to about 4cm thick. They are the most expensive because the tenderness is guaranteed.
A chateaubriand steak is a large piece of fillet (500g or so) cut from the thicker end of the fillet, and most often roasted to serve two or more people.
Tournedos is the French term for small, compact, round steaks cut from the centre of the fillet.
A filet mignon is a smaller steak, cut from the narrower end of the fillet.
FRYING STEAKS
Thin slices of inexpensive steak taken from the top rump, and best suited to very quick cooking. Don’t overcook, though, as this cut can have a tendency to be a little tough.
FEATHER STEAKS
These lesser-known, thinly-sliced steaks cut from the blade are best suited to very quick cooking.
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