The Big Four Beef Steaks

If I said ‘The Big 4’ to you, would you know what I was talking about? They’re actually our top steak cuts – Sirloin, Ribeye, Fillet and Rump. We treat each very differently here in the butchery, and, once cut, the final steaks have their own distinct qualities to offer.

fillet

Fillet, being the least used muscle of the four, is naturally very tender, so we only mature it for 21 days, to help bring out its subtle flavour. Its buttery tenderness makes this a seriously prized cut, and it’s what you’ll find tucked inside our delicious Beef Wellingtons.

sirloin

Sirloin gets its name from the French surloine, meaning ‘beneath the fillet’, which is where it is to be found as the butcher is preparing the full side of beef. It has worked a little harder than the fillet, so we hang it for longer, for 28 days. Many people consider Sirloin to have the ideal combination of flavour and tenderness.

ribeye2

That’s the minimum time we ensure our Ribeyes are hung. They benefit from a little extra time, to make sure the creamy fat which makes them so tasty has transformed into the perfect waxy texture in its swirls and eye. Only then will it render beautifully in the pan and melt in the mouth, releasing all that flavour.

pave

Lastly, we have Rump. On the back haunches of the animal, it has worked with every step these outdoor reared beasts have taken as they graze the fields. All this work means it has a full, deep, beefy flavour and a definite ‘bite’ to the meat. We allow it to age for a full 35 days, or even longer, until it’s tender enough to be seared as a steak. Our butchers cut our signature ‘Pavé Rumps’ from one single muscle within the rump, trimming them of all fat and gristle.

selections

Of course, we cut many more steaks than these four – take a look at our Speciality Steaks for starters – but these are the real ‘big hitters’ for a reason. They’re what most of our customers keep coming back for, again and again – and you can rest assured that we’ll continue to pride ourselves on selling you nothing but the very best of them!

Mark Farquhar
Head Butcher

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