![]() Typically you’ll get a larger amount of Rump steak at a lower cost compared to cuts like Rib Eye. Tasty, lean and relatively tender you’ll find Rump steak in most steakhouses. Rump Steak (UK/AUS/NZ)Ī tasty and lean steak from the lower back area of the cow. Most steakhouses will offer Rib Eye and it will typically be at the premium end of their menu. Can be served with bone (bone in rib eye) or without. ![]() Usually has a high degree of marbling (a desirable dispersion of fat throughout the steak resulting in a more juicy and flavorful steak). Rib EyeĪ large, tasty and tender steak from the rib section of the cow. Fillets steak will usually be more expensive and smaller than other cuts and what they gain in tenderness over cuts like Sirloin, they lose in taste. The ace of steaks the fillet is the most premium and tender of all cuts and a properly prepared and cooked fillet steak will melt in your mouth. Tenderloin (US), Eye Fillet (AUS/NZ), Fillet Mignon (FR) You’ll see these in supermarkets or restaurants. The following steaks cuts are the most popular cuts.
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