Beef Steaks

NZ GRASS FED BEEF – NZ produces some of the finest beef in the world. New Zealand’s healthy green pastures allows stock to enjoy a free-range lifestyle while grazing on nutritious natural grass to produce delicious, flavour-filled meat.

Beef Fillet Steak –

Fillet steak is a steak cut of beef taken from the smaller end of the tenderloin. The tenderloin is the most tender cut of beef and is also arguably the most desirable and therefore the most expensive.
Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender. However, because it is so lean, it is generally not as flavorful as some other cuts of beef. The tenderloin is a long thin muscle, the end of which is known as Filet Mignon. Take care when cooking this cut; do not overcook. Overcooked fillet can be very as fillets have low levels of marbling, or intramuscular fat.

Rib Eye, also known as Scotch Steak

A rib steak is a boneless beef steak sliced from the rib primal. The rib eye or “ribeye” was originally, as the name implies, the center best portion of the rib steak, without the bone. It is both flavourful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for slow oven roasting and grilling.

Sirloin, also known as Porterhouse Steak or Striploin

Sirloin Steak, or more commonly referred to as porterhouse, are steak cuts from the short loin (also the origin of the T-bone steak). Porterhouse steaks are cut from the rear end of the short loin and are particularly tender muscles. Minimal intramuscular fat, but is characterised by a cap on the side of the muscle, which adds flavour and prevents the steak from drying out. Porterhouse steaks are suited to fast, dry heat cooking methods, such as grilling. The steak is best cooked with the fat on; remember to render the fat when cooking.

Rump Steak

Rump Steak is generally perceived as a “Man’s size steak”, due to the very large portions it produces. The traditional slice of rump steak, cut across the whole primal, yields a cross section of several muscles with the grains running different ways. This results in varying degrees of tenderness across the meat. The fat border, which runs along the curved side, is easily removed if desired. Beef rump is medium-tender, medium-fine grained and boneless. There is variation in tenderness throughout the rump. The meat is lean, with a fat cap on one side and incredibly versatile.