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Beef cuts to grill, fry and braai
Fillet is a super-tender strip of meat that runs horizontally behind the sirloin and rump. A beautifully lean meat. It’s best when it’s cooked lightly. Overcooking will make the meat dry and quite tough.
Sirloin is a part of the loin and has a distinctive layer of fat on top that adds flavour to the piece of meat while cooking.
Rib-eye is top-quality-meat. It’s taken from a section of the rib and is also cut from a column called the eye. The fat marbling keeps it moist during cooking, making it a very juicy steak.
Prime rib, if cooked nicely, is a lovely and tender piece of meat. It’s located more to the sirloin than the rib-eye, but is also largely part of the rib. It has just enough fat to leave the meat favourable.
T-bone is a piece of beef that is taken from the sirloin and fillet. The name comes from its “T-shaped” bone that has meat on each side of the bone.
Porterhouse, like the T-bone steak, is also taken from the sirloin and fillet, but has more fillet than the T-bone. It can be tricky to cook, as it can be over done while rendering the fat on the sirloin.
Rump is a thick steak cut taken from the hind of the animal. It sits next to the sirloin and is known for its superior flavour.
Tenderised steak is a very lean piece of meat, so it’s actually best served rare. Even with a little bit of cooking it can become tough. It’s taken from the silverside of the animal.
