Essential Guide To The Best Cuts Of Steak

There are a lot of different cuts of steak out there, and it can be confusing to know which one is best for your needs. Whether you have specific preferences or are wanting to try something new, it’s a good idea to learn about the different cuts of steak on the market.

Here’s a quick guide to the best cuts of steak, so you can make an informed decision next time you’re at the butcher shop or restaurant.

Filet Mignon

Filet mignon is a cut of steak that comes from the small end of the tenderloin, and it’s considered to be one of the best cuts of steak available. It’s incredibly tender, and has a very mild flavour that allows other flavours to shine through. It’s also one of the leanest cuts of steak, making it a good choice for those watching their fat intake.

Ribeye

Ribeye steak is a cut of steak that comes from the rib area of the cow. It’s well-marbled, meaning it has a higher fat content than other cuts of steak. This gives it a rich, beefy flavour that is often described as being “juicy”. Ribeye steak is best cooked using dry-heat methods such as grilling or broiling.

T-bone Steak

T-bone steak is a cut of steak that includes both the strip steak and the tenderloin. It’s a large cut of steak that is well-marbled and very tender. T-bone steak is best cooked using dry-heat methods such as grilling or broiling.

Porterhouse

Porterhouse steak is essentially a larger version of the t-bone. It includes both the tenderloin and the strip steak, and is also well-marbled and tender. Similar to the t-bone, porterhouse steak is best cooked using dry-heat cooking methods.

Sirloin Steak

Sirloin steak is a cut of steak that comes from the back of the cow. It’s a leaner cut of steak than the ribeye or porterhouse, but it still has a good amount of flavour. Like other cuts, sirloin steak is best cooked using dry-heat methods.

Why Are Cuts Priced Differently?

The price of a steak is determined by a number of factors, including the quality of the meat, the size of the steak, and the method used to raise the cow. For example, grass-fed beef is typically more expensive than grain-fed beef because it takes longer to raise the cow.

Smaller steaks, like fillet, tend to cost more – as they offer a great tenderness and only make up a small portion of the animal. However, don’t rule out cheaper cuts of beef, like rump. When cooked correctly, these cuts can be just as delicious and offer a great value.

Final Note

Finding the right cut of steak for you is a combination of personal preference and budget. With this guide, you should be able to find the perfect steak for any occasion.

If you’re looking for a provider of bulk meat in Australia, or are interested in expanding your knowledge around various steak cuts available – check out Melrina Meat. Contact your local state representative to learn about our supply offering or browse our partnered brands here.