Wing Rib 300-350g

Also known as club steak, this has a fairly loose definition and is generally cut from the wing rib, which lies between the rib and the sirloin, although sometimes it is cut from the sirloin as the yield of steaks from the wing rib is rather limited. The advantage of this steak for me, is that you do tend to get more of the flavour of the rib together with the higher inner muscle fat content, which lends a sweeter flavour once cooked.