This cut lacks the reputation of the star steaks, it also lacks the price tag. Originates from the flank or sometimes the eye of the silverside. Family friendly for steak sandwiches or stir fries and quick to cook with a sear on both sides in a hot pan.
Another family favourite that rewards a little effort with a lot of flavour. A lean and thin cut of meat.
Crumb with panko crumbs (mix in a little lemon zest and grated parmesan for extra goodness). Pan fry for a crisp outside, tender inner, a flavoursome crowd pleaser.
Schnitzel also great for stirfry or beef olives (stuffed and slow cooked with a tasty stock).
Cut from the bottom of the sirloin. Another versatile cut, an economical small roast, a great eating steak and brilliant in a salad. Either cook as you would for a roast or sear well on both sides in a hot pan and finish in a moderate, high oven before resting. Ensure you cut at right angles to the grain for the most tender result.
An on trend cut seen on all the best café menus.
Comes from the top blade which sits around a seam of gristle. With the seam removed you are left with a flavourful and robust steak perfect for quick frying and the barbecue.
We recommend you give this a go; you won’t be disappointed.
Versatile and economical cuts. Coarse grained, great flavour and responds well to your favourite marinade. Can be slow cooked, pan fried or used in a stirfy. Useful when you need a little meat to go a long way.
The whole rump is a boneless piece of beef with a border of fat cut from the hindquarter. As a steak rump offers a mix of texture and tenderness and rich and robust flavours. A quality frying steak and great on the barbecue.
Cut from the boned loin. The outside fat adds flavour and keeps the meat succulent. Ensure the fat is cooked through. Great as a grilling, frying or barbecuing steak. Also brilliant for beef salads.
Commonly found as the steak on ‘steak frites’ café and restaurant menus
The ‘marble steak’, a cut that we call the ‘Butchers Steak’, comes from the eye of the rib. Characterized by open grain and marbling. Suited to frying and barbecuing. Adhere to the steak cooking rules.
Extremely tender and flavoursome. A dinner party favourite and for good reason. This muscle does little work and is succulent. This cut is simple to prepare and rewards the cook with an outstanding result
Is pan hot? Preheat
Allow space around the steaks in the pan.
Is meat dry? Blot. Wet meat will not brown.
Rest to allow juices to settle and fibres to relax, a guide is 1 minute per 100gms.
Passionate about quality, farming and having a good time.
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