Steak Cuts: Explained

In our humble opinion, steak is the ultimate comfort food. It feels luxurious, but can be whipped up quickly for a great family meal. 

Choosing between steak cuts is difficult – there is the matter of price, fat content, tenderness, and even more to think about. We often get asked to recommend various steak cuts, and which we would opt for. To help your choice, we thought we would outline the best features of the most popular cuts (because we definitely can’t choose, lots of differing opinions on our team!). 


A rump steak is a delicious and yet affordable cut of steak, both from a butcher or from a steakhouse. Characteristically it is a leaner cut, though with lots of flavour. Make sure not to over-cook this one!


This one was a personal favourite of John Gilmour. It’s framed with a layer of fat, and when cut to the right thickness it is incredibly tender, with light marbling throughout.


A rib-eye has the most fat of the classic steak cuts, which makes it one of the juiciest and most tender steak cuts when properly cooked.


This is a two-sided steak made up of sirloin on one side, and a fillet on the other. Perfect for sharing and getting to try both, with added flavour from cooking it with the bone-in.


When you see fillet on the menu, you know you’re on the expensive end of the steak spectrum. That’s because it comes from the tenderloin cut, a cut with little connective tissue or muscle. When cooked, it is extremely tender (although some might argue that as it is low in fat, it also has less flavour).


Aesthetically, the Tomahawk is one of the most impressive looking steaks. It has the characteristic entire rib left on it, with the rib steak at the end. In terms of fat, it’s on a similar level to the rib eye or some sirloin cuts. It’s feels like a bit of theatre and luxury when ordering this one!  


To find out more, or to try our steak bundle - please click here