We supply three types of steak to our supermarket customers, Sirloin, Rib Eye and Rump.

Rib Eye steaks from from the cows rib section, and they are a very popular choice. There are small pockets of fat within the steak, adding to flavour. When cooking, ensure that you are using a red hot surface, and leave it to rest a little longer than alternative steak types.

Sirloin comes from the upper middle of a cow, an area which doesn’t see a great deal of movement and results in a lean and tender steak.

Rump is considered to have the most flavour of the steaks, and is taken from the lower back of the¬†cow. It can contain a greater level of fat and a slightly more ‘chewy’ texture as a result of a mixture of difference muscles.