Grass fed beef, in our humble opinion, produces the tastiest steak.
As the cattle are raised on a natural diet, whilst also being able to freely roam and graze, this leads to better quality and more nutritious beef… which produces delicious steaks.
However, grass fed or grain fed, there’s always one question on everyone’s minds!
A long-debated affair… what is the best cut of steak?
Selecting the perfect steak can often be an overwhelming choice, especially when they all look so delicious.
So, we wanted to give you a rundown of what we feel are the 5 best cuts of grass fed beef steak, to try and help make the decision that little bit easier.
Without further ado, here we go…
Contender #1 – The Rib Eye Steak
The rib eye steak has distinctive marbling running through its centre, giving it amazing flavour and juiciness as well as making the meat very tender.
This makes it perfect for cooking in a very hot pan/griddle or on a BBQ, so that the marbling renders to produce the famous flavour.
Pros:
This steak’s marbling means it has a higher fat content, ultimately leading to better flavour. The higher fat content also makes it easier to cook – even on a high heat it will remain nice and juicy.
Cons:
However, the fat can also cause problems when cooking! Make sure you’re well prepared for it to spit.
Contender #2 – The Sirloin Steak
The sirloin steak is cut from the loin and is often what many people think of when they hear the word steak.
A beautiful deep red and lightly marbled meat with a thin layer of fat around the edge, which adds great flavour and moisture during cooking.
Pros:
Not only is the sirloin steak more affordable, it also has a great flavour without a lot of fat.
Cons:
It takes longer to cook than many other cuts due to it being more muscular. So, be careful not to overcook it, as it can turn tough.
Contender #3 – The Rump Steak
Though less tender than its fillet and rib eye counterparts, this cut is popular due to its deep beefy flavour.
A traditional pub favourite, but it’s also perfect for cooking in a very hot pan/griddle or on a BBQ to bring out the best in this inexpensive but very tasty cut!
Pros:
The rump is an incredibly inexpensive cut compared to others and, despite this, it’s still full of flavour.
Cons:
As the rump is actually a cross-section of three different muscles, this does mean that tenderness won’t be consistent across each steak. This also means that it’s easy to overcook, so beware.
Contender #4 – The T-Bone Steak
This succulent, bone-in steak has tasty sirloin on one side of the bone and a portion of tender fillet on the other.
It’s a big flavoursome cut for those people who love their beef and is extremely tender and juicy!
Pros
The T-Bone is ultimately two steaks in one – the perfect combination of flavoursome sirloin and exquisitely tender fillet.
Cons
The problem with having two steaks in one is that it not only makes it harder to cook but it also makes it more expensive.
Contender #5 – The Fillet Steak
Cut from the loin section, the fillet is beautifully tender and delectable. It’s an incredibly lean cut with very little fat running through it.
It is, however, the most expensive cut making it incredibly desirable.
Pros:
If you really want to treat yourself, the fillet is extremely tender (think melt in your mouth). This is because the muscle it’s cut from is barely used.
Cons:
Despite being tender, as there’s very little fat in a fillet, this can often leave it flavourless for the price of it.
Just as with anything, there are pros and cons to each individual cut of steak, which is why choosing the best really comes down to personal preference.
However, there is a steak for every occasion, and these are just 5 of the cuts that we really enjoy!
With that said, wouldn’t you like to make up your own mind on what you think is the best cut of steak?
Then why not take a look at our full range of deliciously succulent grass fed beef steaks and work your way through them…
