top of page
Cuts for the Crowd
BEEF MADE EASY
Sirloin
Considered to be a prime steak, like fillet, but has more flavor. Best served medium rare
T-Bone
To make sure it cooks evenly, It's best finished in the oven. Great for sharing.
Fillet
Prized as the most tender cut and the most expensive. It has little fat, and is best served as rare as you like.
Ribeye
Two cuts to note, boneless and usually serves one, and rib on bone, which traditionally serves two. Best served medium rare.
Rump
Flavorful and affordable. Can be cooked as individual steaks, flash fried and served whole, or barbecued as a large piece.
Hanger Steak
Very lean and rope shaped. Needs
to be served rare, otherwise
it becomes tough.
bottom of page