Beef Steak Cuts

Buy Beef Steak Cuts Online

Savour the finest cuts of beef with our premium selection of steaks. Whether you’re a grill master or a home cook, we have the perfect steak for every craving and cooking style. From juicy ribeyes to lean sirloins, each cut is carefully sourced for flavour, tenderness, and quality. Elevate your next meal with steaks that deliver the rich, savoury experience you deserve.

Why Choose Our Steaks?

We work with trusted farms to bring you top-grade beef for the best flavour and texture. Each steak is carefully chosen for marbling, tenderness, and consistency. You can enjoy steaks fresh or select dry-aged options for deeper flavour. From weeknight dinners to special celebrations, our steaks are perfect for any meal.

Steak Cooking Tips

• Room Temperature: Let your steak sit at room temperature for 30 minutes before cooking to ensure even cooking.
• Season Simply: Salt, pepper, and a touch of garlic are all you need to enhance the natural flavours.
• Rest Your Steak: Let your steak rest for 5-10 minutes after cooking to allow juices to redistribute.
• Use High Heat: For a perfect sear, cook your steak on high heat and finish to your preferred doneness.

 

Beef Steak Cuts FAQs

What are the most popular cuts of beef steak?

The most popular cuts include:

• Ribeye: Juicy, tender, and well-marbled.
• New York Strip: Leaner with a balanced beefy flavour.
• Filet Mignon: The most tender, with a mild flavour.
• T-Bone/Porterhouse: Two cuts in one — filet and strip.
• Sirloin: Lean, flavourful, and versatile.
• Tomahawk: A bone-in ribeye with dramatic presentation.

What is the most tender steak cut?

The Filet Mignon is the most tender cut due to its low-fat content and fine muscle fibres. It comes from the tenderloin, a muscle that does very little work.

Which steak has the most flavour?

Cuts with higher marbling and fat content, such as the Ribeye and Tomahawk, are known for their rich, buttery flavour.

How do I choose the right steak cut for grilling?

For grilling, choose cuts with good marbling and thickness, such as:

• Ribeye
• New York Strip
• T-Bone or Porterhouse
• Sirloin
• Tomahawk

These cuts hold up well to high heat and develop a great sear.

How should I season a steak?

A simple seasoning works best, something like Salt and Pepper is classic and enhances natural flavours. Garlic powder or fresh garlic adds depth to the flavour. Herbs like fresh thyme or rosemary complement the beef. For extra flavour, try a marinade or a compound butter finish.

How long should I rest a steak after cooking?

Rest your steak for at least 5-10 minutes. This allows the juices to redistribute, making the meat juicier and more flavourful.