Guide to Beef Steaks - Choose Your Steak
At Greendale you'll find a great selection of tasty beef steaks, from fillet and sirloin to T-bone and tomahawk. Find out more with this handy guide, or visit the Farm Shop, where our friendly butchers can help you choose!
TOMAHAWK
With its French-trimmed rib bone attached, the tomahawk steak is one of the largest steaks available.
SIRLOIN
Sirloin steaks are typically lean, though this is balanced by a light marbling of fat which melts during cooking.
T-BONE
Contains tender fillet and tasty sirloin, separated by a 'T'-shaped bone. Best cooked medium-rare.
RUMP
Lean rump steaks are ideal for cooking quickly, with best results obtained by cooking them rare or medium-rare.
RIBEYE
Cut from the 'eye' of the fore-rib, this thickly-cut steak is marbled with a little more fat than other, leaner steaks.
FILLET
A much-prized cut taken from inside the sirloin. It's lean, tender and perfectly suited to quick pan-frying.
FLAT IRON
Cut from the shoulder and carefully trimmed to produce a lean, lightly marbled steak full of rich flavour.
BAVETTE
Cut from the flank (the belly), it's an economical and versatile steak, slender but super-tasty.
GREENDALE BEEF
We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. From our careful breeding program to the home-grown diet our animals receive, the management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry-aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.
