Hindquarter

Fillet

Loin

Lean and tender, light in flavour

Porter house

From rump end of loin

Large steak, very flavoursome, variation in tenderness

Rump

Rump or hip

Very flavoursome, fat on outer edge, variation in tenderness

Sirloin

Loin

Tender and full flavoured, good marbling on steak, fat on outer edge

T-bone

Lower end of the sirloin and fillet

Large T-shaped bone, combination of textures and flavours

Tournedos

Fillet from the loin

Lean and tender, light in flavour, fine textured

Forequarter

Rib-eye

From the fore-rib/wing rib

High marbling content, tender and full flavoured

Chuck steak

From the shoulder/chuck

High marbling content, multi-muscled cut. Best suited to slow moist cooking. Tender and flavoursome

Rib cutlets

From the fore-rib/wing rib

High marbling content, tender and full flavoured, contains rib bone

LMC slices (part seamed)

Shoulder/top/thick rib

Very lean, fine textured, best suited to slow moist cooking

LMC (fully seamed)

Shoulder/top/thick rib

Best suited for sandwiches. Flash fry, very lean, fine textured

Feather steaks (part seamed)

Shoulder/top of blade

Best suited to slow moist cooking, tender and flavoursome

Feather steaks (fully seamed)

Shoulder/top of blade

Best suited to slow moist cooking, tender and flavoursome

Blade steaks

Shoulder/top of blade

Slow moist cooking results in tender meat

Under blade steaks

Shoulder/under blade

Very lean, fine textured

Brisket steaks

Breast/flank

Very lean and coarse grained. Light in flavour

Brisket steak blocks

Breast/flank

Very lean and coarse grained. Light in flavour

Shin/shank boneless

Fore leg

Very flavoursome, coarse texture, very high in collagen that gelatinises

Shin/shank bone-in (Osso Bucco)

Fore leg

Very flavoursome, coarse texture, very high in collagen that gelatinises