Steaks are one of the sophisticated dishes on the menu of restaurants. Let’s take a look at some of the most common cuts so you can choose with confidence and cook to perfection.
Need to know the best steak cuts before your next trip to the meat section of the supermarket? You can follow this guide to help you decide which ones to buy.
All the delicious steaks you have enjoyed eating started with a good cut of meat. But choosing that perfect cut can be overwhelming because of so many choices available in the supermarkets.
And it’s not as simple as choosing the one with the highest price tag. Keep in mind that each cut has different qualities. And the right cut would not always be pricey.
Here’s the list of best cuts of beef for steak
- Eye Fillet (aka Fillet or Tenderloin). A classic cut, the eye fillet comes from the strip of muscle tucked against the backbone of the animal.
- Scotch Fillet (aka Ribeye) This cut, from the rib section of the animal, comes with an abundance of rich marbling, which makes it one of the most flavoursome steaks you can get.
- Sirloin (aka Porterhouse or New York Steak Sirloin comes from the hindquarter of the animal, and is lean, tender, flavoursome and juicy.
- T-Bone. The T-bone is cut with striploin on one side of a t-shaped bone, and an eye fillet on the other side. It’s the perfect choice for people who don’t like to choose.
- Rump. A traditional pub favourite, rump steak comes from — you guessed it — the rear end of the animal.
- Onglet (aka Hanger) Cut from the lower belly of the beast, onglet hangs from the diaphragm (hence its alternative name).
- Skirt. Taken from the portion of the diaphragm muscle on the underside of the short plate, the skirt is a thick-grained cut best suited to those who prioritise flavour over tenderness.
- Flank. Cut from the well-exercised abdominal muscles of the steer, flank steak is loaded with connective tissue — so, like the skirt, it is packed with flavour at the expense of tenderness.
- Flat-iron (aka Feather) A relatively recent addition to the steak lexicon, flat-iron is cut from the oyster blade, which is connected to the animal’s shoulder blade
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