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Flat Iron
Flat Iron is a much leaner cut compared to other cuts. It is great for flash frying. Flat Iron is usually thinly sliced and goes well with salsa verde sauce. [...]
Hanger Steak
Hanger Steak is a small, intensely flavoured cut that “hangs” from the diaphragm. It is a popular steak cut in France. Traditionally, butchers have kept this well-known cut for themselves. [...]
Rump Steak
Rump Steak is a steak cut that includes portions of the sirloin and the flat muscle from the bottom round. It contains moderate amounts of fat and is fairly tender. [...]
Tenderloin
As Tenderloin is an inner muscle, it gets little exercise, resulting in great tenderness. Known as the “Rolls Royce” of steaks, it is easy to prepare and cooks quickly. It [...]
T-Bone Steak
Located at the loin section, T-Bone Steak includes both the backbone and finger bones. Part of the Tenderloin is attached to the T-Bone Steak, resulting in superb flavour and tenderness. [...]
Sirloin
Sirloin comes from the middle-rear section of the cow. Typically, there is a creamy layer of fats at the side of the steak. One could render these fats during grilling, [...]