Everyone loves beef, and with good reason. At its best, the meat is succulent, mouthwatering and simply one of the best meals a meat-lover can get. Whether it’s a simply-done steak with mushrooms and chips or a beautifully roasted joint, beef is a staple in most carnivores’ diets throughout the year.
When it comes to beef cuts, you can’t get much better than a steak. But did you know there are several different types to choose from, each with their own distinct qualities?
Here, we give you a rough guide to just a few of the best steaks on the market.
Probably the most commonly-bought steak, the fillet is a very adaptable piece of meat and very lean, so it’s great for creating many different dishes. Top tips include cooking on a high heat, and making sure you remove the ‘silverskin’ – the blueish membrane which is found around some fillet steaks.
One of the most popular steaks, sirloin is from the middle uppermost part of the animal, which means it is usually marbled with fat and therefore very tender. If you’re choosing a sirloin steak, it’s important to remove any gristle before cooking.
Another favourite with the family, a rib eye comes, naturally, from the rib area of the animal. Beautifully rich and tender, a rib eye has pockets of flavoursome fat, so is ideal for roasting. Chefs will tell you to cook it on the bone for the best results.
A larger than average steak, the T-bone is actually fillet on one side and sirloin on the other, so should be cooked carefully to ensure both sides get the right amount of heat. According to the BBC, T-bone steaks are best cooked simply, by seasoning and then quickly pan-frying, grilling or roasting.
For more beef recipes, visit a website such as http://food-tales.com/food-recipes/beef/ – there are plenty of ideas on how to cook the different types of steak to get the best results.
Another flavoursome cut of beef, rump steak is a great everyday choice which is taken from the cow’s back. Generally large, it is ideal for simply grilling.
A cheaper cut of beef, the flat iron steak comes from the animal’s shoulder, and is a tender cut which marinades well.