Do you know your steak cuts? You don’t need to be Gordon Ramsay to know that a solid understanding of your key ingredients are essential to making an enjoyable meal. But with the array of quality steak cuts available from The Meat Club, we ask: which steak cut would suit your needs the most? Read on to find out.
Eye Fillet (commonly known as Tenderloin)
A personal favourite of co-founder Amy Bell, the Eye fillet steak is cut from the loin of beef. This muscle does very little work, hence making it the most tender part of the beef. It tastes extremely tender with an almost buttery texture. Eye fillet steaks are perfect for pan-frying or BBQing – it really cut can’t go wrong either way. If you’re a huge fan of tender and lean steak, this is one cut you wouldn’t want to miss out on.
The Porterhouse steak is often considered to be the finest of all beef steaks. Cut from the rear end of the short loin of beef, the Porterhouse cut is a 2-for-1 cut with both tenderloin and a piece of strip. A good porterhouse steak has a layer of white (not yellow) fat, which can be trimmed away if preferred. They are suited for pan-frying or grilling, and are perfect for those nights you feel like you deserve a good treat after a long day of work.
A personal favourite of CEO Brad Ross, the Rib Eye steak is a cut from the upper rib section of the beef. This part is lightly worked, making the Rib Eye both tender and tasty. It is also often served in restaurants due to its tenderness and marbling. Since marbled fat is where a lot of the distinctive flavor of beef comes from, the Rib eye one of the richest, beefiest cuts available.
Our 100% grass fed Premium Beef Lean Mince is incredibly versatile and packed full with flavour. With less than 4g of saturated fat per 100g serve, our Lean Mince is considered to be ‘lean’ and qualifies for the Australian National Heart Foundation tick of approval. Lean mince contains approximately 730kJ, 7g total fat and 3.2g saturated fat per 100g cooked. Comparatively, regular mince contains approximately 942kJ, 12.9g total fat and 5.7g saturated fat.
Beef Short Ribs
Our Beef Short Ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They typically consist of a short portion of the rib bone, which is overlain by meat that can vary in thickness. They are 3.5cm thick.