Explaining five different steak cutsfrom @fallowrestaurant

Transcript

Are five steps between you and the perfect steak. We're showing you the best ways to choose, cook, and carve your steaks to get it right every time. The best steak start with choosing the right cut. The most influential factor is down to the amount of work a muscle does. As a general rule, the more hard worse the muscle the less tender your steak will will be. You'll find the filler in the animal's tenderloin, meaning it contains little fat and is very lean. This gives it a fine better texture. It's also notoriously pricey. The sirloin being just above the filler is not quite as tender, but still incredibly lean. You'll often find a large fat cap on the sirloin separated by a thin layer of sinew, which is crucial to render well first to ensure the sinew breaks down. At the top of the animal is another working muscle called the rib eye. It's got lots of fat, which means it's got amazing flavor, but a slightly softer mouthfeel. You'll see the two main parts of the rib eye. The longissimus dorsi, also known as the eye, and the spinalis dorsi, which is the cap of meat around the eye. Towards the back of the animal, you have the rump, an area that is much harder working. While this is a lean cut, it can be firmer in texture, but it does bring a deep beefy taste. Finally, a member of the flank group and the base of the animal, we have the bavette steak. The bavette has a unique defined grain, which gives you a great texture when cooked tier or medium rare. And it's one of the most affordable, only a couple of quid. So if you're looking for tenderness over that rich punchy flavor, a fillet is your best bet. Looking for a fattier option, then a sirloin or rib eye is optimum. Or if you're on a budget, go for something like a better or a rum. Join us next time to break down the ultimate steak cookery.