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Rib eye Steak
Origin: Irland , Scotland ,England and Brasil
Piece Aprox. 3-3,5kg
Information
(1a category).The Rib eye or ribeye is a beef steak from a cow`s rib section. When cut into steaks, the rib eye is one of the most popular steaks on the market. Meat from the rib section is tender and fattier (the meat is said to be "marbled") than other parts of the cow. This extra fat makes rib eye steaks and roasts especially tender and flavorful. |
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Fillet Steak
Origin: Irland , Scotland and England
Piece Aprox. 6,5-7kg
Information
(extra category).Te fillet steak is cut from the middle of a cow. As with all quadrupeds, the tenderloin refers to the areas along the central spine portion - which more or less hangs between the shoulder blade and hip socket.
When left whole, the tenderloin is known as a filet or a Chateaubriand. |
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Top Side
Origin: Irland , Scotland and England
Piece Aprox. 9-10kg
(2a Category).Top side Known as rump steak is a cut from the top of back legs of cow. is less tender than other beef, juicy and is normaly use for pots, grilled and roast |
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Striploin or Sirloin Steak
Origin: Irland , Scotland and Brasil
Piece Aprox. 7-8kg
Information
(1a Category).The sirloin steak or striploin is a beef steak cut from the lower portion of the ribs, continuing off of the tenderloin from which fillet mignon is cut. |
