Skip to content
Steak Cuts

Steak Cuts

While many people know what a fillet steak is, choosing between Brisket, Sirloin, Rump, Flank, or Topside steaks, can still lead to a lot of confusion. So, here is a short guide to some of the major steaks you can choose from.



Beef brisket comes from the chest area. It has a fair amount of fat which is marbled throughout and adds bags of flavour to the meat. It needs to be slow-cooked or slow-roasted in the oven until the meat is falling apart and meltingly tender


This is often considered the prime steak. It comes from the lower middle of the cow’s back and does the least work of all the beef cuts, making it incredibly tender. It also contains very little fat, which means there’s no need to cook fillet for a long time to break it down. 


Also called hanger steak, onglet has become much better known recently, although it has been popular in France for a very long time. It’s possible that onglet wasn’t popular in the past as it can become very tough if not cooked correctly and may benefit from being slow-cooked. Serve it cut into slices across the grain to make it as tender as possible.

Rib-eye steak

Rib-eye has a rich, beefy flavour. It is cut from just above the ribs and can be incredibly tender. There are also ribbons of fat found throughout the meat, adding plenty of flavour, and an ‘eye’ of fat in the centre, which needs to be rendered down during cooking.


Another classic steak. Although it is not the most tender of the cuts, it more than makes up for in flavour. Rump steaks are also a good choice when making kebabs or skewers, as it takes on marinades very well.

Sirloin steak

This cut has a great balance of fat and tenderness. It comes from between the fillet and the rib. Sirloin steaks should be cooked in a similar way to rib-eye, allowing the fat to melt into the meat

T-bone steak

This is one of the few cuts of beef that are always served on the bone. On one side is a piece of sirloin and on the other is a smaller piece of fillet, which means there’s more variety or flavours and texture.

Previous article Danny's Days - 25th March 2024
Next article Danny's Days - 18th March 2024