Let’s see how you went on the “Guess the Cut” challenge? Every cut has quite distinct characteristics and flavour. Finding the right cut for your meal helps you ensure it is a winner with your family and friends.

So, drum roll!!! The cuts shown were:

1. Rump
2. Porterhouse
3. Eye Fillet
4. Scotch Fillet

How did you do? Porterhouse often trips a few people up!¹

So, what makes each one so special and what can we use them for? Let’s dive in (Warning: mouth-watering may occur!)

Rump

The rump is cut from the hind quarter of the carcase, specifically from the top of the hind leg.

Characteristics: It is a versatile cut with a good balance of flavor and tenderness. Rump steak is lean with a slight marbling of fat and is relatively inexpensive compared to more premium cuts.

Usage: Suitable for grilling, roasting, and the BBQ. We love it in a Thai Beef Salad with thin stripes cut off the well rested steak. And there in lies the key; as with most meat, but particularly with this cut, resting helps get the maximum tenderness.

Flavour: Rich and beefy with a good depth of flavour.

Inspiration: Rump Steak With Baked Pumpkin And Feta

Porterhouse

Porterhouse is cut from the striploin that runs along the back of the carcase. The porterhouse can be cut bone in or bone out.

Characteristics: The porterhouse has a firm texture with a fat cap. The porterhouse cut is well known for marbling in breeds of cattle that display this characteristic.

Usage: Ideal for grilling and broiling as well as the BBQ. For something special order our Porterhouse ‘on the bone’ a true luxury cut best serves with friends.

Flavour: With milder taste than the rump, when cooked medium rare is a beautifully juicy cut. The porterhouse works perfectly well with your favorite sauce

Inspiration: Porterhouse Steak With Red Wine Sauce

Eye Fillet (Tenderloin)

The eye fillet, also known as the tenderloin, is located along the spine of the cow, beneath the ribs. The tenderloin is the laziest of muscles which accounts for its soft tender texture.

Characteristics: It is the most tender cut of beef due to its low-fat content and fine grain.

It is tapered cylindrical shape and is often cut into eye filet steaks.

Usage: The tenderness makes it ideal for quick cooking methods such as grilling, pan-searing, or broiling. Try a pepper sauce or just let its natural flavours do the work. You can also order a whole eye fillet for something really special and either oven roast or BBQ. Delicious!

Flavour: Mild and delicate, less intense than other cuts due to the lower fat content.

Inspiration: Roast eye fillet with chimichurri

Scotch Fillet (Ribeye fillet)

The Scotch fillet, also known as the ribeye fillet, is cut from the rib section of the carcase, just behind the front shoulder.

Characteristics: It is well-marbled with fat, making it very flavorful and juicy. The scotch can be bone-in or boneless, with the bone-in version referred to as a tomahawk steak.

Usage: It is ideal for grilling, pan-frying, broiling and is a favourite on the BBQ.

Flavour: Rich, buttery, and intense due to the high-fat content and marbling.

Inspiration: Scotch Fillet with White Bean Puree

Hope you enjoyed our little challenge and some insights into the tasty ways you can use each cut. The golden rule is try something new – each cut can be used in many different ways to suit your style of cooking and the dishes you love or are yet to discover.
Enjoy!

1. If you missed the challenge, head over to our Instagram page and see how everyone went ↩︎