When you’re in for a barbecue game night with your friends, you have to buy prime beef online, but there’s more to the activity than the steaks and the cards. Apart from knowing how to nail a steak sauce and understanding the flavours of different herbs, you should know what you’re going to cook. With that said, here is a quick guide for you to familiarise yourself with the different cuts of steak.
The sirloin comes from the middle back, which has some tasty fat and features a decent size. The problem with this steak is that it isn’t as flavourful as other cuts, although some spice and seasoning could change that.
The fore rib is the source of the rib-eye. What’s great about this cut is its inherent strong taste, due to it being marbled by a central fat piece. Rare rib-eye steaks are the best, medium is good, but well done isn’t very nice.
Fillets are for those who want a highly tender meat cut, but since it doesn’t have fat in it, don’t count on it to be very flavourful.
For the true steak aficionado, rump is one of the most ideal cuts. With its immense flavour, you can do a lot of dishes with it and pull it off too. The cut is huge, though, so you might have to cook it a tad longer.
The T-bone steak is an interesting piece, as it’s the steak cut of compromise. Part of it is sirloin, part of it is fillet, plus there’s the bone – which means you would have to deal with the different cook rates of its parts.
Minute steak is the most economical cut. A staple in France, minute steak can be a bit tough, so you may have to cook it a while longer.
The triangular point steak has the tenderness of sirloin and the flavour of rump, which makes it a great value-for-money steak.
Also known as the goose skirt, butchers get the bavette from above the kidney and liver. It’s a well-marbled, flat sheet of meat that features a delicate flavour and stringy texture.
The onglet comes from the animal’s centre, and it’s like a fillet in shape. Dark red meat, great flavour, and a sinewy texture; a cook can easily create a delectable treat out of this cut, as long as the chewiness is resolved.
The shoulder blade is the source of the feather blade, which is a small, sweetly flavoured cut. It’s not a popular steak cut, but it’s delicious when done right. Rare is the only way to cook this perfectly, otherwise it would be tough.
The “steaks” are higher when you’re cooking with guests coming. So, know your steak and make it mean.