How do you like your steak?

Wagyu cattle produce the best ribeye, a cut that’s well known for its heavy marbling. Tender, buttery and succulent when cooked rare or medium rare, the ribeye is abundant in richness and most certainly in flavour as well.

Prized as steak’s most expensive cut, the tenderloin is a narrow piece of flesh that’s unanimously celebrated for its leanness and tenderness. In France, filet mignon refers to the precious cut from the smaller end of the tenderloin while the châteaubriand is taken from the centre portion of the tenderloin.

Sure, it’s the most economical of the steak cuts, but the sirloin is prized for its leanness, therefore making it a common choice among those who shy away from fat. Because of its slightly chewier texture, go wild with your sides whether it’s fat chips or a rich, buttery sauce.

Cut from the short loin, porterhouse steaks are usually larger than T-Bones, and include an attached portion of tenderloin. Meanwhile, T-Bone is the smaller cousin to porterhouse, and has a higher ratio of bone to meat. Both cuts have T-shaped bones and generous rinds of fat running through its borders.

Though it’s low in price, the rump carries bags of flavour and is a great everyday cut. Essentially the backside of the cow, the rump is chewy because of active movement; nevertheless, it’s great when cut into strips for a stir fry or grilled over a barbecue.