Which Steak is Right for me...
9th June 2013
... Comments

Let's start with what are the main Beef Steak cuts: Rump, Sirloin, Rib Eye and Fillet are the best cuts of steak we have. But then you also have your cheaper frying steaks Top-Rump, Chuck which are better for slow cooking.

What do people see and say about the best steaks: Rump Larger and with a firmer texture than sirloin steak, rump steak is often considered to have more flavour. Sirloin steak has a great flavour. Steaks are cut to about 2cm (¾inch) thick and have thin layer of fat running along the top of the steak. Rib Eye Large and slightly rounded steaks cut from the eye of the fore rib. They carry a little more fat than other steaks, but have a wonderful flavour. These steaks may also be sold on the bone. Fillet is the most lean and tender of all steaks making it the most prized of cuts. Typically 4cm (1½inch) thick, it cooks quickly and there is no waste, which makes it worth considering for a special occasion. Top-Rump Frying steaks. this inexpensive steak is taken from the thick flank. Take care in the cooking of these steaks to ensure optimum tenderness and flavour. Great for a decadent sandwich or baguette.

Now that you know a bit more about the steaks, have you made your decision?! You can simply call in store and pick up your steaks or shop online at www.gnbadleyandsons.co.uk 

About the Author

Simon Badley

Member since: 1st August 2010

I am the Managing Director of G. N. Badley & Sons, working to promote the best quality, local meat from Shropshire and Staffordshire.

Popular Categories