Eye Fillet This is one of the most tender and expensive cuts of meat. It has fine texture and is less robust in flavour.
Porterhouse (Also known as Sirloin) this cut is located in the mid part of the hindquarters. According to legend, King Henry VIII of England so loved this steak, he dubbed it “Sir Loin.” Porterhouse is a tender steak and has a deep, rich flavour.
Rib Eye Known for its richness – sweet, tender and moist
T-Bone Enjoy two steaks in one - an on-the-loin tender fillet and a flavoursome porterhouse. An added feature of this steak is that the bone itself imparts a rich flavour and there's the added bonus of marrow.
Scotch Fillet This cut is Rib eye without the bone. Very tasty, moist and tender.
Boneless Prime Rib A popular American style cut with its robust taste and exquisite tenderness
Rump This centre cut of meat is an Australian favourite - Tender with a robust flavour
