Know your steaks
Fillet
This comes from the muscle that runs along the back. It is a little used muscle, so creates a very tender meat that is also very lean. The small steaks of fillet mignon come from the front end of the fillet, whilst the larger steaks come from the mid-section.
The Chateaubriand
This comes from the same muscle as the fillet and is basically a large section of fillet.
Beef Wellington is made from the chateaubriand.
Sirloin
This cut comes from the large back muscle situated in the middle of the back, attached to the spine and opposite the fillet. A good sirloin should have a good fat covering and fat ‘marbling’ through the meat, which will add to the flavour. The sirloin is renowned for its flavour, whilst still having some tenderness. A sirloin can be enjoyed on or off the bone.
T-Bone or Porterhouse?
The short answer is they are very similar – the main difference is size. They both consist of fillet and sirloin cuts on the bone. The T-Bone is smaller than a Porterhouse because the fillet part of the steak is smaller due to the cut being taken from further up the fillet/ loin – the Porterhouse has a larger fillet and is, therefore, more expensive.
Rib-Eye
This tender, juicy and flavoursome cut comes from the meat between the ribs, and is made up of the muscle that attaches to the spine. It can be enjoyed on or off the bone. There is generally more fat on a rib-eye steak, but many would consider that this only adds to the flavour.
Tomahawk or bone in rib
This is a rib-eye steak with a section of rib bone left on. Many connoisseurs believe that cooking the meat with the bone improves the flavour – why don’t you be the judge of that?
Rump
This comes from the top section of the hindquarter and what is loses in tenderness, it makes up for in flavour. The rump is made up of three muscles. The prime rump is a section taken off the rump, which is made up of just one muscle.