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Choosing the right steak: A Meat-Lover’s Guide

Create your perfect evening with restaurant quality meat at home for Valentine’s Day. Choosing the best steak all comes down to personal preference, so here’s our quick guide to help you decide which one suits you.

As a general rule, fat means flavour so the more fat on the steak the more flavoursome the cut, but if tenderness is your thing, cuts with less fat are generally more tender with a softer texture. For an extra dimension, cooking on the bone also intensifies the flavour of the meat.

By choosing a Farmison & Co steak you’ll Eat Better Meat, whatever your choice of cut. Our steaks are sourced from grass fed, heritage breeds, reared naturally and at their own pace for exquisite taste. The meat is then expertly butchered and dry-aged to further enhance its natural flavour.

THE NATION’S FAVOURITES

THE FILLET
The tender one

The most sought after steak in British butchery, the fillet is prized for its tenderness. It’s cut from the centre of the fillet, a muscle that bears no weight. This means the meat is interlaced with fine marbling, hence it’s very soft and tender, with an almost buttery texture. More delicate in flavour than other steaks, this cut works well with some melted herb butter, or a creamy mushroom sauce.

This cut is ideal if tenderness is your priority

THE RUMP
The firm and flavoursome one

This cut is full of flavour, typically dense with a rich taste. Firmer in texture than the fillet, it is taken from the rump muscle at the top of the hind-quarter. This cut benefits from a little longer in the pan, cooked to medium rare, it pairs particularly well with a fiery mustard or a  big flavoured peppercorn sauce.

This is the one if you like a flavoursome steak but prefer less fat

THE SIRLOIN
The classic one

Cut from the loin, well marbled and with tasty layer of fat, the sirloin is tender and juicy with soft, rounded flavour. Best served medium rare for optimum taste, the cut will work well if you prefer your steak cooked a little further. This cut goes particularly well with rich Bearnaise sauce.

This cut is ideal if you favour a lighter, rounded classic steak flavour

THE RIB EYE
The rich and succulent one

Carefully butchered from the fore rib of the beast, this steak is enriched by its characteristic nugget of natural fat, the ‘eye’. The eye keeps the meat succulent and infuses it with flavour as the fat melts and caramelises, delivering a rich, full almost creamy flavour. Best enjoyed medium rare to medium. This steak really works best served nice & simple, home made chips & a little dressed salad.

This is the cut for the flavour seeker

THE CHATEAU STEAK
The fillet connoisseur’s choice

For those who prefer not to share, this is the alternative way to experience the tenderness and flavour of the Chateaubriand in an elegant single portion. This is the thick cut of the tenderloin from the fillet head, slightly fuller flavoured than the fillet & expertly butchered into individual steaks. Served with a classic red wine sauce it’s perfect for a sophisticated steak supper.

This is ideal for fillet lovers looking for extra flavour

The Cote De Boeuf
The showstopper on the bone

This steak is inspired by classic French butchery traditions and is taken from the prime piece of the beast, promising exquisite eating. The well-marbled meat caramelises upon cooking, which coupled with the use of grass fed beef and dry age maturing techniques, makes for naturally tender meat with outstanding flavour. Perfect for generous steak dinners and special occasions.

This is the ideal on the bone cut for flavour seekers

Now you’re fully informed, Buy your perfect Valentine’s steak here

Or, if you’d prefer to share, Explore and compare our sharing steaks here