Tips & guides

A guide to types of steak cut, usage, flavours and the best cooking methods for each, to help choose the best products for your menu.

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A steak cut frying in a griddle pan

Degrees of cooking a steak

Bacteria may sit on the surface of meat. This bacteria can make some diners ill, therefore it is advisable to sear the full surface of the meat to kill the bacteria.

Rare: Gently touch the tip of your index finger to the tip of your thumb. With a finger of your opposite hand – press on the fleshy base of your thumb: This gives an idea of how rare cooked steak feels. Juices from the meat will run dark red.

Medium-rare: Gently touch the tip of your middle finger to the tip of your thumb. With a finger of your opposite hand – press on the fleshy base of your thumb: This gives an idea of how medium-rare cooked steak feels. The centre of the steak should be red and the juice from the meat, a light red colour.

Medium/medium-well: Gently touch your ring finger to thumb. With a finger of your opposite hand – press on the fleshy base of your thumb: This gives an idea of how medium/medium-well cooked steak feels. The centre of the steak should be pink.

Well-done: Gently touch your 4th finger to your thumb. With a finger of your opposite hand – press on the fleshy base of your thumb: This gives an idea of how steak cooked well-done feels. Steak is cooked throughout, with clear meat juices.

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