Steaks

Looking to buy beef steak? It's all about quality over quantity. To produce the best culinary experience, you want to choose the best possible cut of meat. We will usually recommend a balance of lean and fatty meat that features distinct muscle grain, some connective tissue, and a number of different muscle groups.

Lean cuts (indicative of low-working muscles in life) are often less flavourful than fattier ones but are always more tender. Fattier cuts absorb more proteins and fat throughout the life of the animal, leading to a better eating experience. In the end, it's best to try and test what steaks you like. It's all part of the process of becoming a master beef steak cook.

• Beef eye fillet steaks come from the ribs of the cow near the backbone. This cut is positioned in such a way that it receives very little workout over the life of the animal, meaning that it is very succulent and incredibly tender.
• Beef porterhouse steaks are a composite cut that can come with or without a bone. Expect hearty portions and larger, indulgent meals from this piece, with the same quality flavour as more expensive cuts.
• Beef sizzle steaks are thinly sliced porterhouse steaks. They’re absolutely beautiful cuts for a family get-together. Our grass-fed sizzle steaks come in meat packs of 4 — great value for feeding a crowd.
• Beef rib-eye steaks span from ribs six through twelve of the cow. A popular cut for hot and fast cooking, rib eye features tender meat with excellent fat marbling, coming from an area of the cow that does not receive much work.
• Beef scotch fillet steaks are a popular and flavourful cut that derives its quality from the fat and bone that surrounds the muscle. It's best cooked hot and fast to the desired doneness.
• Beef rump steaks are a versatile cut from the rear of the cow that is entirely boneless. A cheaper cut, it's still very versatile and can be used for slow cooking and roasting, as well as traditional grilling.