Know your cuts

SIRLOIN is lean and deliciously tender. It’s good for all quick-frying and cooking.

RUMP is cheaper than sirloin and thicker, but slightly tougher, so it needs a little more cooking and is best served ‘medium’.

FILLET is prized as the most tender cut, but also the most expensive. It's best pan-fried in butter.

FRYING STEAK is a thin-sliced version of rump, sometimes labelled ‘bavette’. Be careful, though, as it cooks very quickly and over-cooking can result in tough meat. It’s best to marinate the meat for as long as possible and only cook it medium-rare at the most or it will toughen further.

T-BONE A huge steak that is sirloin i à `i v Ì i L i > ` w iÌ the other – so the best of both words. To make sure it cooks evenly, it’s best w à i` Ì i Ûi °

RIB-EYE as the name suggests, from a cow’s rib section. It has a wonderful rich y>Û ÕÀ > ` Ã ÛiÀÞ Ìi `iÀ° iV>ÕÃi Ì iÀi are pockets of fat in the steak, it’s also great for roasting as a joint. Best enjoyed ‘medium rare’ to ‘medium’.