Serve with salad
And medium rare ! That means the outsides are brown and the inside red
The more red the rarer – The less red the tougher
Butcher to cut into steaks”Ribeyes” for grilling, frying or BBQ.
The last few ribs before the sirloin are known as wing rib.
Sirloin Steak comes from the same area but cut into steaks such as “T”-bone, Porterhouse and Entrecote.
Prime cuts which are suitable for grilling, frying, stir-fries and barbecuing.
Filet of Beef also comes from this section.
Probably the most prized cut of beef, the fillet is very tender and very lean, as a steak it is suitable for quick cooking under the grill or frying.
Larger peices are used for dishes such as Beef Wellington.
Other names for cuts of fillet include Filet Mignon, Tenderloin, Tournedos and Chateaubriand.
12-15% fat content is the cheapest for Beef Burgers – mix with finely cut onion and and egg. season well. Shape into burgers with the hands and cook on a metal tray coated with butter.
Serve in a bun ?