I’ll have an eye fillet, please…
Ever wondered what the difference is between an eye fillet, porterhouse and rib eye? Us to. Here is the low down on common beef cuts that you will find at The Meat Club.
Eye Fillet. A cut from the loin of beef (think lower back; the hindquarter). This muscle does very little work, so it tends to be the most tender part. The eye fillet can be cut for either a roast or steaks.
The Prestige Eye Fillet: 400g pack
Porterhouse. Also a cut from the loin of beef, the Porterhouse is the larger of two steaks, cut from a T Bone. They are sometimes marbled, with a layer of outside fat that can be trimmed.
The Prestige Porterhouse: 500g pack
Rib Eye. Also known as a Scotch Fillet, this is cut from the rib of the beef (think upper back; the forequarter). Again, this muscle does little work so tends to be quite tender.