Sirloin is beef steak cut from the lower portion of the ribs, continuing off the tenderloin from which eye-fillet is cut. Contre-filet is the portion of the sirloin on the opposite side of the bone from the filet, or tenderloin. The Scotch Fillet comes from the forequarter of the animal in the rib section. By searing at the end, you’ll get better browning and more tender, evenly cooked meat. The sirloin cut properly known as a contre-filet is also known as entrecôte. Filet mignon is cut from the beef tenderloin, the most tender of all beef cuts. You’re one step closer to rating or reviewing your favourite steakhouse. Most of those sound better than ribeye, to be honest. New York strip is sometimes called Kansas City steak, sirloin steak, or porterhouse. The sirloin is a larger subprimal cut that is often separated into a variety of other cuts, including roasts, the T-bone steak, and the top sirloin, which is the most common sirloin … All that beautiful fat makes this cut moist and juicy with a strong beef flavor. Ribeye steak is also known as Delmonico, Spencer, market, scotch fillet, and beauty, etc. Velveting is a technique that is usually used for stir-fries, but I decided to try it on pan-fried top sirloin steaks, and my experiment was a great success! Ribeye steak is more tasty and juicy and has a robust flavor while sirloin steak is slightly more tender Ribeye streak is less versatile on the other side; sirloin steak is more versatile. The scotch fillet or cube roll sits between the chuck and the striploin (sirloin) muscles over the back of the animal and is a very tender, moist and flavourful cut of beef perfect for a special roasting occasion. French call ribeye “ entrecote,” which means “a boned steak cut off the sirloin.” Meanwhile, New Zealanders and Australians call ribeye “ scotch fillet.” Where It’s Cut – Most ribeye steaks are harvested from the beef’s rib section, particularly near the neck part. Ah well, it is what it is. This steak offers the best of both worlds: the taste of the sirloin and the tenderness of the fillet. Due to its marbling and fat content, the top sirloin is the clear winner when it comes to flavor. Watch out: In the United States this is a Sirloin steak. For details see our Privacy policy and our Cookies policy which were last updated in March 2019. Top sirloin is more tender and smaller in size than the bottom sirloin. its quite lean and has more flavour than fillet, with a nice rind of fat( it should be not too white and shiny-this means its mature and better to cook with). Restaurant goers who enjoy steak on a regular basis often stick to this cut since it’s versatile in presentation, as well as juicy and tender. The theory behind velveting is that the egg white, cornstarch, and rice wine mixture coats the surface of the meat, locking in moisture and giving it … The Eye Fillet comes from the hind quarter of the animal. Because the tenderloin filet has a very low fat content, it has much milder flavor, but what it … There are a number of steak cuts and they vary in taste, texture and even name (the British Sirloin is an American strip steak, while the American sirloin is British rump steak).This article tidies things up. The following steaks cuts are the most popular cuts. It can be confusing. Rib eye is usually fattier and more tender than New York strip. Australian Beef - Recipes, Cooking Tips and More, We use cookies on our website (including third party cookies) to analyse traffic, share information with analytics partners and provide you with the best experience possible. It packs two different textures and flavour experiences – a tender fillet muscle on the smaller side of the bone and a juicy sirloin on the other. Sirloin is considered to be a premium prime cut section. A tasty and fashionable steak from the ‘feather’ muscle in the shoulder area of the cow. This great value, traditional pub fave has the greatest beef flavour, making it popular with meat lovers. Scotch fillet roast. A tasty steak taken from the abdominal muscles of the cow. You can click on the different parts of the cow below or scroll through this article to get an explanation of each cut of steak as well as variations in the name. T-bone steaks with larger pieces of Fillet are cut from the end of the short loin and are called Porterhouse steaks. With so much choice, there's a beef cut to satisfy every taste, budget and occasion. Since the filet mignon itself is an odd shape, restaurants cut the actual tenderloin into 2- to 3-inch rounds to prepare and serve as filet mignon. Tasty, lean and relatively tender you’ll find Rump steak in most steakhouses. On the other hand, it is sturdier and has less fat. For details see our, The best quality beef - every single time. Strip/Porterhouse (US), Porterhouse (AUS/NZ). A very tasty steak from the back  of the cow. https://oureverydaylife.com/filet-vs-strip-vs-sirloin-40828.html on the flip side, sirloin steak is also known as Kansas City strip, Manhattan, and top loin and New York strip, etc. Rib sections contains in total 7 ribs. All that generous, fatty marbling gives the rib-eye a particularly gamey flavor that serious meat eaters enjoy. Usually has a high degree of marbling (a desirable dispersion of fat throughout the steak resulting in a more juicy and flavorful steak). It can be confusing. Choose steak cuts with an even thickness. Also known as the Delmonico, the Scotch fillet, and the Spencer (to name a few), the rib-eye has heaps of fat marbling throughout. With the bone out it becomes a Scotch Fillet or Boneless rib-Eye. A piece of steak that holds its structure well is ideal. It's lean with a hearty beef flavour and stays moist even when cooked to medium-well. Sirloin : Sirloin Steak and T-bone Steak. Similar to Shank, Skirt and Flank in tenderness and recommended to slow cook to get the most tenderness. Can be served with bone (bone in rib eye) or without. Rib eye steaks are also known by other names such as Delmonico, scotch fillet, Spencer, market, and beauty. Scotch fillet steak is prepared from a boneless beef rib set. This type of steak is often served without the bone. If the bone was left in would be sold as a Rib-Eye or Cowboy cutlet. The texture of the scotch fillet is quite different from that of the top sirloin cap. The Sirloin boasts extremely tender cuts that can be … Both are extremely tender, and there is no difference in taste. In fact a Scotch Fillet is a Rib-Eye steak just with the bone removed. The scotch fillet is found on the back of the animal and runs from the striploin (sirloin) to the chuck. ** T-bone - Eye fillet on the smaller side of the bone and sirloin on the larger side. If the bone was left in would be sold as a Rib-Eye or Cowboy cutlet. Connect with Facebook or Google to continue. The former is more tender with a lot of white stripes. Rump and oyster blade steaks, for example, are abundant, full-flavoured, lean and great value. The ace of steaks; the fillet is the most premium and tender of all cuts and a properly prepared and cooked fillet steak will melt in your mouth. It's the best technique for steak that's perfectly medium-rare from edge to edge, all wrapped up in a crisp, burnished crust. It's supremely lean with a mild and subtle flavour. A large, tasty and tender steak from the rib section of the cow. The world of steak is a beautiful and delicious mess, especially when it comes to steak cuts. Occasionally called Bavette in the UK. Fillet steak a.k.a. The Scotch Fillet comes from the forequarter of the animal in the rib section. It’s also sold cheaply which makes it excellent value. A rib eye steak will offer that classic marbled appearance, and you might not believe it, but it’s the generous amount of fat in the stea… The Sirloin steak can also be enjoyed as a larger T-Bone steak. https://www.thespruceeats.com/complete-guide-to-pork-cuts-4067791 Basically the Scotch Fillet and they Eye Fillet are completely different. This delicious steak is cut from the oyster blade. A tasty and lean steak from the lower back area of the cow. We use cookies on our website (including third party cookies) to analyse traffic, share information with analytics partners and provide you with the best experience possible. You may come across the following steak cuts from time to time (especially the Butler’s steak/Flat Iron if you’re a fan of the Flat Iron restaurants in London). Tenderloin (US), Eye Fillet (AUS/NZ), Fillet Mignon (FR). Vibrant colour indicates freshness. A tasty economical cut of beef from the breast area of the cow. Very similar to skirt steak, this steak is usually more tasty than tender. Typically you’ll get a larger amount of Rump steak at a lower cost compared to cuts like Rib Eye. https://www.seriouseats.com/recipes/2018/10/reverse-seared-steak-recipe.html Rib eye is also known for other names like Spencer, Delmonico, beauty steak, market steak, or Scotch fillet. What is a sirloin steak? A traditional entrecôte comes from the rib area corresponding to the steaks known in different parts of the English-speaking world as rib, rib eye, Scotch fillet, club, or Delmonico.. You can find rib eye in boneless or bone-in portion whereas New York strip is boneless. different parts of an animal do different work. There are a number of steak cuts and they vary in taste, texture and even name (the British Sirloin is an American strip steak, while the American sirloin is British rump steak). How to pick a good steak. Fine texture and firm to touch. Bright cherry-red colour. These are the intramuscular fat contents that appear as white lines on the surface of the meat. With the bone out it becomes a Scotch Fillet or Boneless rib-Eye. This article tidies things up. You’ll find this delicious cut served all over the world, and it’s a particular favorite in steakhouse restaurants. The Sirloin is attached to one side of the thoracic vertebrae “T-Bone”, while the Fillet/Tenderloin is on the other. Sirloin steaks with more marble (fat throughout the steak) are likely to be tasty succulent. The Eye Fillet comes from the hind quarter of the animal. Sirloin steaks are best served rare and are considered to be the steak which provides the more tender type of meat. In fact a Scotch Fillet is a Rib-Eye steak just with the bone removed. Most steakhouses will offer Rib Eye and it will typically be at the premium end of their menu. If you want to know more you can check our privacy policy. You’ll see these in supermarkets or restaurants. fillet does no work and is therefore very tender and lean meat(it sits along the spine inside the ribs) sirloin, or just ' loin' is where our 'waist' would be. By continuing to browse this site or by accepting below, you consent to the use of cookies. • Prime rib comes from the rib section of the beef, and it can contain 2-7 ribs. They're easier to cook evenly! This quintessential Aussie BBQ steak is a satisfying choice for meat lovers. It doesn’t matter if you pan-fry it, broil it, or grill it, the rib eye will never let you down. For the love of steak. Sirloin – the nation's favourite, sirloin steak has a great flavour. The central eye of the meat has a finer grain, with a looser and fattier outer layer. They are served either bone-in or boneless. It's lean, full-flavoured and firmer in texture than a fillet. The sirloin steak is a famous and common steak known by many names including New York Strip, Kansas City Strip Steak as well as Porterhouse. This is the cut of choice at London’s popular Flat Iron restaurants. Famously tender, the fillet is arguably the … meat is muscle. But that doesn’t mean the cheaper cuts aren’t as great. Click to share on Facebook (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Google+ (Opens in new window), Click to share on Telegram (Opens in new window), Click to share on Skype (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Pinterest (Opens in new window), Porterhouse, Bourbon and Cheesecake at JW Steakhouse. A tasty steak taken from the belly of the cow, just below the ribs. You can click on the different parts of the cow below or scroll through this article to get an explanation of each cut of steak as well as variations in the name. One of our most popular Aussie steaks thanks to its juicy tenderness and rich, meaty flavour. Given its tender nature it can also be sliced into … We use social log ins to improve your experience on Steak Society and to keep your information safe. The T-bone is a very large and tasty steak made up of two cuts of steak separated by a T shaped bone (thoracic vertebrae bone). eye fillet or tenderloin. Are you cut up on steak cuts? If you’re reading this on a mobile … Each cut has a unique texture and flavour that suits certain cooking methods and recipes, making it a tasty pleasure to experiment. Are you cut up on steak cuts? Like Flank steak this steak is usually tastier than it is tender. Master butcher Viv Harvey takes the prepared full Scotch Beef sirloin and shows us how to prepare this for a roasting joint, which can be in various sizes. Being a ‘support’ muscle not subjected to the heavy work of moving the animal around, scotch fillet steaks are tender, tasty and moist and perform best with fast hot cooking methods such as pan-frying and barbecuing or stir-frying when thinly sliced. Prime Rib vs Ribeye vs Sirloin • Sirloin, prime rib, and Ribeye are three types of steaks coming from the lower back portion of the animal. Steaks such as fillet can cost more because they make up a smaller portion of the animal, and are in higher demand due to their tenderness and flavour. Shipping and discount codes are added at checkout. Reviews and steak tips for steaklovers. Steaks are cut to about 2cm thick and have a thin layer of fat running along the top of the steak. Famously tender, the fillet is arguably the most desirable of steaks. Instead cuts of shank should be ground or slow cooked to be as tender as possible. The ribeye steak has all kinds of great nicknames, including Scotch fillet, beauty steak, market steak, Spencer steak, and Entrecôte. If you’re reading this on a mobile device then our cow works best on landscape mode. and you might find the ribeye advertised as a Delmonico, Spencer, beauty steak, or a Scotch fillet. Meat shouldn't feel slimy and if there is blood it shouldn't be firm or gelatinous. This steak is marbled and succulent. If you’re looking for a flavorful cut, you can’t go wrong with the rib eye. There are 591 calories in 100 grams of Beef, loin (fillet, sirloin, scotch fillet, T-bone), separable fat, raw. Reverse-seared steaks flip the traditional steak-cooking formula on its head. The steak lovers’ choice, this cut is lean, notably tender, rich in flavour and extremely juicy. Taken from the leg of the cow, Shank is lean but very tough and would make poor steak. Fillets steak will usually be more expensive and smaller than other cuts and what they gain in tenderness over cuts like Sirloin, they lose in taste.