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Choosing Your Steak - Things to Look For and How to Choose

Fresh Scotch Fillet Steak awaiting .....
Which cut do you prefer ?
 Choice of cut is personal, some prefer T Bone, others Porterhouse, Sirloin, Scotch Fillet, or Fillet and all have their own unique taste and tenderness. Choose your steak with care.  The finest and choicest cuts  need only simple preparation and cooking to be outstanding. but can still be ruined by by bad preparation or cooking.

Quick Guide: 
  • Marbling is good - it makes steak more tender 
  • Fillet  the most tender with least fat but milder flavor
  • Sirloin has more marbling which brings out the tenderness and flavor 
  • If you want a steak to really get your teeth into choose Porterhouse or T Bone 
  • Rib Eye is often seen as the juiciest and most flavorsome of all 
  • Rump is  tasty , great for the BBQ, grilling or skillet cooking

Choosing Your Steak - Things to Look for:
  • Well matured beef - this breaks down the muscle fibres to make your steak very tender and give that genuine old fashioned beef taste.  Note that properly matured beef will be slightly darker in appearance if it has been packed tightly and may have a slight odor. This is perfectly fine and the steak  will plump up and become a  bright natural color after leaving it exposed to the air - this is called 'blooming'
  • Fresh, moist, succulent appearance
  • A good marbling of meat and fat will give it the best flavor -   marbling is the streaking of fat within the muscle tissue. Fillet steak generally has the least fat of all the steak cuts  and may be trimmed off but leave some fat on to add to the flavor and moistness. 
  • Needs to have  a slightly springy feel.  If it looks dried up with discolored fat leave it in the shop !   
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