There are so many fantastic cuts of steak available, prepared by our skilled team of catering butchers. Here we focus on some of the more popular steak cuts.
There are also some great lesser-known cuts of beef.
The fillet is the most tender cut of beef and is also arguably the most desirable, and therefore often the most expensive. The fillet is the small muscle attached to the underside of the sirloin. It is the least exercised muscle on the animal therefore is very tender but may have less flavour than muscles that have been worked.
Fillets consist of two muscles – they are thin at one end and thick at the other. The thick end is the most prize cut of the animal – the Chateaubriand – a great sharing option.
How to cook fillet steak:
Fillet steak can be cooked to any degree for the customer.
Rump is taken from the backside of the animal where the muscles have worked hard resulting in a denser texture. This means rump can have slightly more chew resistance than fillet, sirloin or rib-eye, however it comes with a fuller flavour.
How to cook rump steak:
Rump steak can be cooked to any degree but is best served medium-rare.
Prime rib is a rib-eye with the rib bone attached. The bone is generally quite thick so prime rib steaks will be larger.
Côte de boeuf is French for “rib of beef” and is a type of meat that is popular in many parts of France. It is served for two or more people.
How to cook prime rib steak:
As with rib-eye, prime rib requires a slightly longer cooking time than leaner cuts, to allow the fat time to break down. If the fat is not broken down enough, for example, served ‘rare’, the meat can be chewy.
Chateaubriand is a thick cut taken from the head/thick end of a whole fillet. Chateaubriand is a large cut of meat and usually shared by two diners. It is the most tender cut of the whole animal.
There are only two Chateaubriands on each animal meaning it commands a higher price.
Rib-eye steaks are from the eye muscle of a fore rib of beef. Rib-eye has seams of fat running through the meat. This fat helps lubricate the meat when cooking, keeping it moist, juicy and flavoursome.
Rib-eye is generally the tastiest steak but causes the most problems as it’s not a tender steak like a fillet. It can have up to 7-8 muscle groups and if the fat is not rendered properly, diners may think it fatty.
Rib-eye has an eye of fat and a band wrapping the meat. Rib-eyes cooked will look different from each animal.
How to cook rib-eye steak:
Best cooked medium to well to allow the fat to break down, always difficult rare. It must be well-rested.
Taken from the striploin, the sirloin is reasonably worked by the animal so provides plenty of flavour and is quite firm. The fat runs along the side of the sirloin steak so can be cut away easily by diners preferring a leaner steak or offers plenty of juicy flavour for those liking fat.
How to cook sirloin steak:
Sirloin steak can be cooked rare to well done.
Porterhouse steak is cut from the rear end of the short loin, featuring a larger portion of the tenderloin compared to T-bone steak. With generous marbling, porterhouse offers a combination of tenderness and flavour.
How to cook Porterhouse steak:
The best cooking method for porterhouse steak is grilling or broiling at high heat to ensure a perfect sear. Steak lovers relish this premium cut for its mouth-watering taste and impressive size.
T-bone steak is obtained from the centre of the short loin, showcasing both the tenderloin and strip loin muscles, separated by a T-shaped bone. It offers a combination of tenderness and flavour due to its moderate marbling. The best cooking method for T-bone steak is grilling or broiling to bring out its rich taste and retain its juiciness. This classic cut is favoured by steak enthusiasts for its delicious blend of textures and flavours.
How to cook T-bone:
T-bone can be eaten rare to well-done. However, be aware of the variable cooking requirements as the fillet and sirloin have different properties.
Beef daube steak is typically cut from the chuck or shoulder area of the animal. It contains a moderate amount of fat and connective tissue, which makes it ideal for slow cooking methods such as braising or stewing.
How to cook Beef daube:
The slow cooking process breaks down the tough fibres, resulting in tender, flavourful meat. Beef daube steak is a great option for creating hearty and comforting dishes, perfect for colder seasons or special gatherings.
Picanha steak, popular in Brazilian cuisine, is cut from the top sirloin, specifically the cap of the rump. This cut boasts a higher fat content, delivering exceptional juiciness and flavour.
How to cook Picanha steaks:
The best cooking method for picanha is grilling or barbecuing. By searing the fat cap first, it enhances the taste while keeping the meat tender and moist. Picanha’s unique taste and texture have made it a sought-after delicacy worldwide.
Featherblade steak, also known as Denver steak, is taken from the shoulder blade area of the animal. It is a lean cut with a good amount of connective tissue, which requires slow cooking methods to tenderize it.
How to cook Featherblade steak:
Braising or slow roasting is the best cooking method for featherblade steak, resulting in a moist and flavourful dish.
Bavette steak, also known as flank steak, comes from the abdominal muscles of the animal. It is a leaner cut with minimal marbling, making it a healthier choice compared to other steak cuts.
How to cook Bavette steak:
The best cooking method for bavette steak is quick and on a high heat, like grilling or pan searing. Bavette’s rich flavour and versatility in various dishes have gained popularity among steak enthusiasts and chefs alike.
Rib cap steak, also known as spinalis dorsi, is cut from the outer edge of the ribeye roast. It is highly marbled, with abundant fat content, making it incredibly tender and flavoursome.
How to cook Rib Cap steak:
The best cooking method for rib cap steak is grilling or pan searing to achieve a perfect sear while maintaining its juiciness. This lesser-known cut has gained popularity among steak aficionados for its exceptional taste and luxurious texture.
Discover more about our wholesale beef with our guides on types of products and processes.
We all know sirloin – but what about the lesser known cuts? Help to use more of the animal, reduce waste and be more sustainable with some great, cost effective, lesser known steak cuts.
We work with trusted, approved suppliers to source a variety of local, UK, EU and Red Tractor approved ranges of meats.
Adding further flavour to quality meat through dry ageing beef in our dry age chamber with Himalayan salt wall.
Campbell Brothers premium brand beef range – CB Reserve Scotch Beef that has been carefully selected from the finest cattle.
Our experienced team are here to answer all your questions, from general account enquiries, to discussing your butchery specification and advice on products to suit your menu.
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