In our restaurants, we often get asked the difference between various steak cuts. Here’s a quick and abbreviated guide to help you know your steaks.

• Fillet: The fillet is a cut of meat that is the most tender (and therefore usually the most expensive).The fillet is extremely tender, and mild in flavour.
• T-Bone:The T-bone is a bone-in steak from the short loin. This cut has a T-shaped bone that separates the tenderloin section from the larger portion of the top loin. These steaks are not as tender as fillet, but rich, hearty and flavoursome.
• Rump steak: This is a fairly lean, and full-flavoured cut.
• Rib-Eye: The rib eye or ribeye is a beef steak from the beef rib. When cut into steaks, the ribeye is one of the most popular, juiciest, and expensive steaks on the market. Meat from the rib section is tender and fattier than other cuts of beef. This extra fat makes ribeye steaks and roasts especially tender and flavorful. The rib-eye steak is also called Scotch Fillet
• Sirloin: The sirloin is near the rump. Sirloin steaks are tougher than cuts from the loin or the rib. It has a fine yet firm texture, and is rich in flavour.