Know Your Steak Cuts

With so many options to choose from, we know it can sometimes be tricky to work out what type of steak is best! In fact, they are all excellent. Which steak you buy should come down to personal taste or preference plus how you want to cook it – fast or slow, in a recipe or au naturel...

Pork Steaks – keep the fat on, keep the skin and make sure the cut is nice and fat (which ours are!) then you can cook them nice and slow on the bbq for about 1hr.  The steaks will a nice crackle along the back and that nice layer of fat will render down and keep the meat nice and moist.

Eye Fillet – this is the tenderest steak on the beast. As a rule of thumb for working out how tender a cut will be, the more the muscle works, the tougher it will be. The Eye Fillet does the least amount of work on the beast which is why it is the tenderest. But the downside to this is that it also has the least amount of flavour.  If you prefer more flavour in your steak then you are better to go for one of the cuts with more fat.

Rump Steak – this is the butcher’s favourite because it has a nice thick slab of fat along the back of the cut which delivers maximum flavour to your steak.  It is also tender if you know how to cook it.  Garth’s advice is, if the rump steak is good then the rest of the beast will be terrific.

Porterhouse Steak – this comes from the lumber section and is considered the third best steak in the beast.  It has to do a lot more work than the eye fillet or the scotch fillet.  Again, the nice layer of fat in this cut will give maximum flavour to your steak but as it doesn’t have any marbling, you do need to know how to cook it properly.

Scotch Fillet – comes from the rib cage which makes it more tender than the Porterhouse plus the marbling (fat sinews through the fillet) give it more flavour and make it much easier to cook.

New York Cut Scotch Fillet – these are nice and thick and start at around 350g per slice which is about 1.5 inches thick.  The best way to cook a thick steak like this is for 8mins on a slow heat – 5mins on one side then 3mins on the other.

Hopefully that gives you an easy guide to work to when you’re next wondering what type of steak to buy. And remember, if in doubt then just ask your butcher! We know our product and we’re here to help.

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