Rib eye – Large and slightly rounded steaks cut from the eye of the fore rib. They carry a little more fat than other steaks, giving them a wonderful flavour. Buy Rib Eye Steaks Here
Sirloin – Sold boneless, sirloin steak has a great flavour. Steaks are cut to about 2cm (3/4 inch) thick and have a thin layer of fat running along the top of the steak. Buy Sirloin Steak Here
Rump – Larger and with a firmer texture than sirloin steak, rump steak is often considered to have more flavour. Buy Rump Steak Here
Fillet – This is the most lean and tender of all steaks making it the most prized of cuts. Typically 4cm (11/2 inch) thick, it cooks quickly and there is no waste, which makes it worth considering for a special occasion. Buy Fillet Steak Here
Frying/Minute steaks – This inexpensive steak is taken from hindquarter cuts. Take care in the cooking of these steaks to ensure optimum tenderness and flavour. Great for a decadent sandwich or baguette.
Stir-fry strips – For best results use rump cut into strips. Ideal for stir-fries, salads and wraps. * All suitable for cooking on the barbecue
- Make sure raw meat is handled hygienically and kept separate from cooked meat.
- Ensure your hands are cleanly washed.
- Cook burgers until they are piping hot and juices run clear when cooking.
- Defrost frozen beef and lamb overnight in a fridge.
- Let things heat up, light the BBQ well in advance.
- Take it easy, barbecuing is not all about flames and smoke.
- Don’t keep turning the food as this can make the meat dry and tough.