Our butchers know the quality you’re looking for
Did you know that the way a steak is cut will bring out the ultimate in flavour, increased succulence and melt-in-your-mouth tenderness? Our expert butchers know.
When it comes to taste and texture, they’ll help you make the perfect choice. Choose from rump – sought after for its good marbling throughout and perfect marinaded and grilled on the coals, popular rib-eye – rated as everyone’s favourite for its exceptional juiciness, and thick, juicy fillets – the most tender cut of beef that simply melts like butter.
If in doubt, chat to our friendly butchers about their top prime cuts from our range of restaurant-quality steaks. Each one is hand-trimmed and thick cut to our experienced butcher’s standards. You can’t go wrong.
Finding your favourite cut has never been easier.
Steaks love a simple salt and pepper mix. To prevent it from losing juiciness, don’t salt the meat any sooner than right before cooking it. Grind salt onto an empty plate, place the steak onto it and get it into the pan immediately.
Beef steaks generally only need about 2–4 hours of marinating. If you’re running low on time but still want the tenderising effects of marinade, massage the meat as you flavour it before cooking.
To get the best out of your steak, it’s very important that you bring the meat to room temperature before cooking it – a cold steak could easily get burnt on the outside before it gets cooked properly on the inside.
You want the pan hot enough to get that perfect seal. Test the heat of your pan with a drop of water. The water should form a large bead and bounce around the pan. If it breaks into many small beads, the pan is too hot. If it sizzles, the pan is too cool.