Guide to Steaks - Big Four Beef Steaks

Part of the "How to Cook Steak" the ultimate guide to the big four beef steaks from Donald Russell the online butcher. Get an in-depth guide to steak and the differences in this online tutorial.

Donald Russell Head Chef Stefan describes the differences between the 'Big Four' beef steaks, Fillet steak, Sirloin steak, Ribeye steak and Rump steak. All our beef steaks are cut from traditionally and matured grass-fed beef, naturally reared and hand cut by our butchers.

For more information visit www.donaldrussell.com

Category:

Howto & Style

Tags:

• Beef Steaks
• fillet steak
• filet steak
• ribeye steak
• sirloin steak
• rump steak
• steak
• cook steak
• how to cook steak
• test steak
• perfect steak
• donald russell
• beef steak
• guide to steaks

[Hardrockjaeger]

Herford,- Aberdeen - and Black Angus cattle - the best guarantors for fine Steaks. My personal favorite of all staeks is "the one and only" Rib-Eye-Steak.

[GourmetButcher]

@Hardrockjaeger ribeye is our butchers favourite steak as well as It's so full of flavour, good choice!

[daniel1c]

There is a serious lack of marbling here. It's almost like select beef (lowest grade in US)

[GourmetButcher]

@daniel1c All of the main cuts have different amounts of marbling, like our ribeyes have lots of delicious marbling, but the fillet is much more lean,

[chefkoo]

Filet... The most boring, tasteless cut ever. Ribeye ALL THE WAY!!!

[GourmetButcher]

@chefkoo It's all personal taste, our head butcher really loves the ribeye cut!!

[ggmorvaj]

Cool accent!!!!

[Hardrockjaeger]

The Big Four Beef Steaks?...I´ll take them all!:)

[49fiori]

@chefkoo 100% agree

[GourmetButcher]

@elgeeno I will be sure to tell Stefan! Thanks,