Steak guide

There are so many fantastic cuts of steak available, prepared by our skilled team of butchers. Here we focus on some of the more popular steak cuts.

There are also some great lesser-known cuts of beef.

The tender one...

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.

The fuller one…

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.

The big one...

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.

The sharer…

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.

The tasty one…

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.

The leaner one…

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.

The best of all worlds…

The tender fillet and the flavoursome sirloin steak (also known as bone-in-sirloin) and sometimes called the porterhouse. The difference between T-bone and porterhouse is that the porterhouse has a larger proportion of fillet to sirloin.

How to cook T-bone and porterhouse:

T-bone and porterhouse can be eaten rare to well-done. However, be aware of the variable cooking requirements as the fillet and sirloin have different properties.

Explore more about beef

Discover more about our beef with our guides on types of products and processes.

Lesser known cuts

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.

Provenance & sourcing

We work with trusted, approved suppliers to source a variety of local, UK, EU and Red Tractor approved ranges of meats.

Dry ageing

Adding further flavour to quality meat through dry ageing beef in our dry age chamber with Himalayan salt wall.

CB Reserve beef

Campbell Brothers premium brand beef range – CB Reserve Scotch Beef that has been carefully selected from the finest cattle.

Have a question?

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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