The Popular Steak Cuts: Filet Mignon, Rib-Eye, and Porterhouse

There's a universe of steak cuts to explore, but let's start with the crowd favourites: filet mignon, rib-eye, and porterhouse.

Filet Mignon, or simply 'filet', is one of the most tender steak cuts. Originating from the small end of the tenderloin, it's a premium cut known for its high price and velvety texture. A perfectly cooked filet mignon practically melts in the mouth, a testament to its tenderness.

The Rib-eye steak, sometimes referred to as the 'tomahawk' when the rib bone is left long, is another popular cut. This steak is known for its rich marbling, leading to a beefy, juicy flavour. Rib-eye steak is best cooked on high heat to allow the marbling to render and infuse the steak with flavour.

Porterhouse is a large, bone-in steak cut from the back of the cow, encompassing parts of both the tenderloin and strip. The porterhouse boasts a larger portion of filet mignon, which makes it an enticing choice for many steak lovers. A single porterhouse steak can feed two people easily, making it perfect for a shared meal.

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Other Favourites: Sirloin, T-Bone, and New York Strip

Moving on to other delectable cuts, we have sirloin, T-bone, and New York strip.

Sirloin Steak is a versatile, well-balanced cut from the back of the cow, offering a great blend of flavour and tenderness. One producers, Chris Hayman, spoke fondly of sirloin's popularity over the years, stating, "Sirloin is a classic. It's reliable, delicious, and never goes out of style."

T-Bone is a cut that offers two different steak experiences in one: the strip and the tenderloin, separated by a T-shaped bone. T-bone steaks have a lot of flavours and are best grilled or seared over high heat. An industry expert once joked, "With a T-Bone, you get the best of both worlds; it's a culinary two-for-one deal!"

New York Strip, also known as a strip steak, is a tender cut from the short loin. It's similar to a sirloin in flavour and texture, and it's a popular choice for grilling. A good New York strip is hard to mess up, think of it as a beginner's best friend!

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The Anatomy of Different Cuts of Steak

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Understanding the Cut of Beef: Sirloin, Rib, Tenderloin, and More

Understanding the anatomy of a steak is key to making a good selection. Many of our partners spend years perfecting their skills to deliver high-quality beef cuts.

For example, Rib steaks, like rib-eye and tomahawk, are cut from the rib section and are known for their marbling. Sirloin cuts, on the other hand, come from the back of the cow, just past the ribs, and offer a balance of tenderness and flavour.

The Tenderloin is located towards the middle of the cow and produces cuts like filet mignon, known for their exceptional tenderness.

Common Misconceptions about Steak Cuts

Despite their popularity, there are still many misconceptions about steak cuts. For instance, the belief that filet mignon is the best cut is subjective. As one of our partners, Dawie from Farmers Pantry, aptly put it, "The best cut is the one you enjoy the most."

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Selecting Your Steak and Best Ways to Cook

How to Choose the Perfect Steak Cut

Choosing the perfect steak cut depends on personal preference and the intended cooking method. If you're looking for a lean cut with little fat, a filet might be your best bet. But, if you prefer a steak with good marbling that will imbue it with flavour, a rib-eye might be the best cut for you.

Popular Methods to Cook Each Cut: Grilling, Pan-Frying, Roasting

Every steak cut has an ideal cooking method that maximises its unique characteristics. Some cuts, like flank steak, benefit from high-heat grilling, while others, like sirloin, are perfect for pan-frying. James, our co-founder, is a fan of roasting and shares that "Roasting brings out a different depth of flavour, especially in cuts like rib-eye."

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Nutritional Benefits of Different Steak Cuts

The Health Benefits of Steak Cuts

Each cut of steak comes with its nutritional benefits. For example, lean cuts like sirloin are high in protein and low in fat, making them a good choice for those watching their calorie intake.

Steak Cuts for Specialised Diets

For those following a specific diet, there are options. Grass-fed beef, for instance, is lower in fat and higher in key nutrients, including antioxidants and vitamins. As one of our producers who specialises in grass-fed beef puts it, "It's not just about the taste, it's about feeling good about what you're eating."

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