Beef

Of all the cuts of beef, steak is one of the most popular. Steak cuts for grilling or frying come in a wide range. The fillet yields the lean, very tender and most expensive tournedos, mignon and the thicker Chateaubriand; in my view these pieces, although tender, can lack the flavour of other steaks. The entrecote is the lean, tender piece cut from the boneless sirloin, by which name the steak is also known. Porterhouse steak is cut from the wing end of the sirloin, and the T-bone steak is cut right across the sirloin, to include the bone and the fillet. Rump steak is the large, long cut taken from the top of the rump, a full-flavoured and tender piece of meat. The very tasty, tender and inexpensive feather steak comes from the forequarter, normally used for stewing or braising beef. Also inexpensive is the skirt steak from the belly of the animal, and the flank steak from the forequarter, juicy and delicious when cooked rare, dry and tough when overcooked.