Rump Steak (UK/AUS/NZ)Ī tasty and lean steak from the lower back area of the cow. Most steakhouses will offer Rib Eye and it will typically be at the premium end of their menu. Can be served with bone (bone in rib eye) or without. Usually has a high degree of marbling (a desirable dispersion of fat throughout the steak resulting in a more juicy and flavorful steak). Rib EyeĪ large, tasty and tender steak from the rib section of the cow. Fillets steak will usually be more expensive and smaller than other cuts and what they gain in tenderness over cuts like Sirloin, they lose in taste. The ace of steaks the fillet is the most premium and tender of all cuts and a properly prepared and cooked fillet steak will melt in your mouth. Tenderloin (US), Eye Fillet (AUS/NZ), Fillet Mignon (FR) You’ll see these in supermarkets or restaurants. We find this region perfect for raising a consistently high quality grassfed beef, which we hope you would enjoy.The following steaks cuts are the most popular cuts. sources all our grassfed beef from Victoria Australia, in the Gippsland, Lime stone Coast stretch of eastern Australia. An area that is not utilised for movement and as a result is extremely tender. Individually vacuum packed for easy storageĪ muscle found on the underside of the shoulder blade.If not consumed within 3 days, please keep in the freezer.Stays Fresh in the Chiller for at least 3 days from the date of delivery.Clean Diet, Certified Never Ever Program.Here at Meat Co, we like this steak done medium or medium rare. Found on the forequarter, this steak is characteristically flavourful, perhaps even gamey to some. However meat scientists (yes the occupation does exists!) found this tiny muscle tucked underneath the blade bone, an inactive muscle that once trimmed, produces the second most tender steak on the animal. Part of the shoulder blade, this cut more often than not finds itself used in ground beef. Strange enough this was an unpopular cut for a very long time. The Flat Iron Steak has reached cult status in the last 2-3 years.
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