Tenderloin – The most tender cut of steak Of all of the high-end steaks, this is the one with the least amount of fat, and it will melt in your mouth since it's so tender.
Considered the most tender cut of all, a filet mignon is taken from the center of the beef tenderloin. It is lean yet delivers a melt-in-your mouth, buttery succulence.
By applying low and slow heat, collagen—the culprit in tougher cuts of meat—melts away and becomes gelatin. The side effect of this process is a silky, melt-in-your-mouth dish that's so tender, you can often break it apart with just a fork.
Chuck-eye steaks are also known as “The Poor Man's Ribeye” because of their lower price. Chuck-eyes are a continuation of the Rib-eye muscle as it extends into the shoulder.
The rump steak is often considered to have more flavor but less fat than other cuts such as rib steak and sirloin steak. Being a fairly lean cut, rump steak can be quite chewy compared to other cuts of beef especially if cooked for too long.
However you cook your ribeye, make sure to slice against the grain when serving. The fatty marbling in ribeye can be chewy, but slicing against the grain will make it easier to eat and increase the apparent tenderness of the meat. Ribeye is packed with beef flavor and pairs well with classic steak sides.
You'll usually see ribeye, filet mignon, and T-bone or porterhouse steaks listed as the top three most popular in a steak cuts guide. These steaks are commonly on the menu in steakhouses because of their quality and texture.
Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.
When exposed to too much heat, the fat within the muscles gets rendered out completely, ridding the steak of the moisture that makes it tender. On the other hand, if that fat doesn't have enough time to break down, the resulting steak will be as tough as it would be if it were adequately cooked.
Factors that also influence tenderness and juiciness are: The animal's age at slaughter, the amount of fat and collagen (connective tissue) contained in particular cuts, and, to a small degree, brining. Collagen is a long, stiff protein that is the most prevalent protein in mammals.
The rib eye steak is one of the most beloved, flavourful, and tender cuts of beef both here in Australia and around the world. It is also known as the rib fillet or the scotch fillet steak, depending on where you go.
Generally, tougher cuts of beef, such as from the chuck or the round, will benefit from low and slow cooking, whereas tender beef cuts, like filet mignon and rib eye steaks, can be cooked over dry heat on a grill or in an extremely hot pan.
Medium meat is cooked to 145 degrees Fahrenheit. That means your steak or burger will be tender but well-cooked and provide just enough flavor. High-quality meat will be tasty at this temperature and tender enough to chew easily. The center of the meat will display a light pink color with charred brown outsides.
Ribeye. The ribeye is the juiciest, most marbled steak. It's cut from the center of the rib section and sold as bone-in or boneless steak. Ribeye has more flavor than a filet mignon, but it's also slightly chewier.
The ribeye steak is perhaps the finest of all steaks due to its combination of luxurious tenderness and big, beefy flavor. Whether you opt for the boneless or bone-in version, ribeye steaks are ideal candidates for the grill.
The fillet steak, also known as Filet Mignon, is widely regarded as the premium cut. It is from the lower back of the cow which is rarely used meaning the fillet steak is the most tender cut. It is also very lean, with minimal marbling which means that it is not as flavoursome as other cuts.
You won't find much of a difference between ribeye and sirloin in terms of nutrition, but sirloin does have less fat content as a leaner cut of steak. If you're watching fats in your diet, sirloin is usually the better option. However, the vitamin, mineral, and calorie content of both cuts are similar.
Sirloin is usually the best cut of beef, rump the cheaper option, however it depend on the overall quality of the meat. Usually Irish or Scottish beef is best!
Ribeye has long been known to steak lovers as the epitome of steak flavor. This cut of meat comes from the ribs of the animal, between the loin and shoulder. The cuts produce incredible fat marbling, helping to pack in rich flavors and juicy texture.
The steaks that are the least chewy and most tender include the tenderloin where the filet mignon comes from, the rib area where ribeye and prime rib come from, and the short loin area where the New York strip comes from. And all of those come from the midsection of the cow.
Is ribeye fatty or lean? Ribeye steak is one of the fattier steak cuts, as compared to leaner cuts of steak, like top sirloin and bottom round roast. As such, it is a decent amount of saturated fat. However, it's also a good source of good-for-you fats, like polyunsaturated and monounsaturated fats.
The scotch fillet and sirloin (aka porterhouse), coming from the region near the backbone, fit the bill here perfectly. Even more tender is the eye fillet (or tenderloin). The rump, from the inside of the leg, is more active, but while it might not be quite as tender, it is often well priced.