Tools

Beef cuts guide

Click a part of the animal to see how tender and flavourful it is, how to cook it and which cuts we stock from it.

Selected cut

Rib

Between the 6th and 12th ribs. The most marbling – home of ribeye, tomahawk and cowboy steak.

Cooking: High heat, or reverse sear for thick cuts. Best medium-rare.

In our shop

Which beef cut is the most tender?

The tenderloin – a muscle that barely works. Filet mignon is cut from its centre.

Where does ribeye come from?

The rib section, between the 6th and 12th ribs. Tomahawk and cowboy steak are bone-in ribeyes.

What is picanha?

The rump cap – a triangular muscle on top of the rump with a thick fat cap.

What is a T-bone?

A short loin cut that joins striploin and tenderloin on a T-shaped bone.