The Steak Revolution

T H E P R O F I T

S T E A K A T

E V E R Y

L E V E L

YOUR STEAK OFFERING AHDB Beef and Lamb has researched 25 steak cuts in terms of both uncooked and cooked appearance and, after tasting, each steak has been graded, using a five-star rating scale, in terms of flavour and tenderness.

Each steak has its own insert which highlights these ratings, along with the ideal cooking method for the cut.

There are also a couple of serving suggestions to inspire your customers to trial the cuts and, hopefully, list them on their menus.

The steaks have also been categorised into four different tiers so that your customers can easily identify the cuts best suited to their own menus.

These premium steaks guarantee exceptional eating quality and the bonein cuts deliver great presence on the plate.

Perfect for special occasions and also for budding steak connoisseurs to try some less wellknown cuts.

This range provides a variety of different tastes and textures from underutilised muscles at an affordable price.

These steaks are quick-to-cook meal options that are healthy and versatile, making them convenient and great value for money.

S T E A K

TANDOORI RIB EYE STEAKS

RIB EYE STEAKS WITH ONION AND RHUBARB CHUTNEY

S T E A K CODE : FORE RIB B0 0 8 Description: Cut from the eye muscle of the fore rib. Maximum fat thickness 10mm.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

The loose texture of the meat grain means this should be treated a little more gently. The best rib eyes are served medium rare to medium well.

A good way to cook this steak is to sear initially in a pan on both sides, finish in an oven and leave to thoroughly rest.

S T E A K

BISTRO RUMP STEAKS WITH SPICED RED PEPPER RELISH

BISTRO STEAKS ON GARLIC BRUSCHET TA

S T E A K CODE : RUMP B0 03 Description: This premium lean steak is cut from the most tender part of the rump and contains no gristle and leaves no plate waste.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

All the benefits of fillet, with more flavour.

Cook this as rare as possible, but allow for a generous resting time. This will let the steak set ensuring a sublime eating quality.

S T E A K

CLASSIC T-BONE WITH A BABY LEAF GARDEN HERB SALAD AND TRIPLE COOKED CHIPS

T-BONE STEAK IN A HERB MARINADE

S T E A K CODE : SIRLOIN B0 0 8 Description: Prepared from the fourvertebrae section counting from the rump. 25mm tail and fat thickness 10mm maximum.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

This is best served blue to medium for maximum succulence. Beware of overcooking the fillet part.

Cook grilled or in a pan. The steak will benefit from proper resting or finishing in an oven to ensure even cooking.

S T E A K

BONE-IN PORTERHOUSE WITH TOM ATO, SHIITAKE MUSHROOMS AND GRILLED BABY LEEKS

PORTERHOUSE STEAK WITH A PORCINI  AND PAPRIKA RUB

S T E A K CODE : SIRLOIN B017 Description: This steak is prepared from the 3-bone rib section of the sirloin.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

This bone-in classic can be served any way you like from blue to well done, grilled or in a pan.

It benefits from proper resting or finishing in an oven to ensure even cooking.

ON THE BONE

PEPPER CRUSTED BONE-IN FILLET STEAK WITH RIBBONS OF GARDEN VEGETABLES AND A BRANDY CREAM

BONE-IN FILLET STEAK WITH A GARLIC CONFIT, SERVED WITH GREEN SALAD AND POMMES FRITES

O N

T H E

B O N E

CODE : FILLET B014 Description: Maximum thickness of the bones 25mm.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

Start this in the pan and then finish in the oven to ensure even cooking. Serve rare to enjoy at its best.

S T E A K

BONE-IN SIRLOIN STEAK WITH A RO CKE T  A N D LY BU RN SA L A D AND HERB BUTTER SAUCE

PAN-FRIED BONE-IN SIRLOIN STEAK

S T E A K CODE : SIRLOIN B018 Description: Prepared from the sirloin without the rib section.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

This is an American classic, cooked on a red hot grill and then finished in an oven or rested properly. This steak can be cooked to any preference but ideal eating results are achieved cooking rare to medium.

S T E A K

SIRLOIN CANNON STEAK WITH BÉARNAISE SAUCE

CANNON STEAK WITH GREEN BEANS AND A JACKET POTATO

S T E A K CODE : SIRLOIN B010 Description: Prepared from a two-rib bone sirloin with the rump (“D” muscle) section removed. The eye muscle is seamed out, and fat and gristle removed.

The lean eye muscle is cut lengthways into two cannons, which can then be cut into premium cannon steaks.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

All the benefits of fillet, with more flavour. Cook this as rare as possible, but really don’t stint on the resting. It will let the steak set and the eating quality will be sublime. Cut thick for best results.

S T E A K

FILLET STEAK WITH ANCHOVY AND ROSEMARY BUTTER SAUCE

FILLET STEAK WITH STILTON SAUCE

S T E A K CODE : FILLET B0 05 Description: The chain is left on but silver gristle is removed. The remainder is cut into steaks. The tail is removed so that steaks have a minimum diameter of 60mm.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

Cut thick and serve rare for optimum results.

Try cooking in a hot pan, napping with butter to keep succulent. Drain well and rest before serving.

S T E A K

SIRLOIN STEAK WITH PEPPERCORN SAUCE

SIRLOIN STEAK WITH BÉARNAISE SAUCE

S T E A K CODE : SIRLOIN B0 0 6 Description: A three-rib sirloin. Flank is removed 50mm from the tip of the eye muscle. 25mm backstrap is removed and fat level is not to exceed 10-15mm.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

A firm favourite , full of flavour and tenderness, so best cooked on a hot grill and rested.

Can be served any way you like but to guarantee succulence serve as rare as possible.

S T E A K

PEPPERED RUMP STEAK WITH RED WINE SAUCE

STILTON RUMP STEAK STUFFED WITH CREAMY BLUE CHEESE

S T E A K CODE : RUMP B0 03 Description: This premium steak is cut from the centre part of the rump.

The benefit is that a layer of thick gristle is removed and, because it is single muscle, the steak will not fall apart.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

Served as a single muscle trimmed steak, this is a great, versatile steak which should be cooked on a hot grill and properly rested. Can be cooked any way you like from blue to well done, however, the more ‘well done’ it is, the more chance of dryness. If you like a well done steak, cook in a pan with butter, napping the steak, until it is cooked through.

S T E A K

HANGER STEAK WITH A POTATO ROSTI, GREEN BEANS  AND ONIONS

HANGER STEAK WITH FRENCH BEANS AND GIROLLE MUSHROOMS

S T E A K CODE : OFFAL B0 04 Description: The PavĂŠ is butterfly cut to create steaks.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

This is a very tender but coarse-grained cut, best cooked in a pan a little more gently and rested well. Best enjoyed medium rare to medium well.

S T E A K

PICANHA TRADITIONAL GARNISH

PICANHA STEAK WITH A CAYENNE AND HERB RUB

S T E A K CODE : RUMP B013 Description: Cut from the cap of the rump. In traditional rump steak it is cut along the grain but, in this case, cut across the grain and, therefore, more tender to eat.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

MUST always be cut across the grain or it will not eat well. Can be grilled or fried as a thin cut/ flash fry steak or cut thicker – similar to a sirloin or into paves, which will need finishing in the oven. Mark the fat on the pave to show which way to carve/cut – looks good too and benefits from marinades. Cook blue to medium for best results. The thicker you have your cut, the greater resting/finishing time required in the oven.

S T E A K

FL AT IRON STEAK WITH DATE INFUSED BARBECUE SAUCE

FL AT IRON STEAK WITH OLIVE TAPENADE

S T E A K CODE : CHUCK B013 Description: Cut from a seam cut feather muscle, of which all fat and centre gristle are removed. The remaining lean meat produces a very flavoursome grilling/frying steak.

For this product, the feather should be matured for a minimum of 14 days.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

Needs a little care when cooking. Best served blue to medium. This steak needs to be cooked on as hot a grill as possible and left to rest properly, so undercook and then cover loosely with foil and let rest for about the same time as you cooked it for.

S T E A K

BAV E T TE A L’ACH A LOT TE

BAVETTE SLOW COOKED WITH MUSSELS AND DASHI

S T E A K CODE : THIN FL ANK B0 0 6 Description: The bavette is cut from the thin flank skirt which is trimmed of all fat and connective tissue. The meat grain is coarse but tender.

For this cut, the flank skirt should be matured for a minimum of 14 days.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

The Parisian classic Steak Frites. Cook very quickly on a searingly hot grill and serve blue or rare.

Being a thinner cut, this steak doesn’t require as much resting.

S T E A K

TRI-TIP STEAKS IN A CHIMICHURRI MARINADE

CITRUS M ARINATED TRI-TIP STEAKS

S T E A K CODE : RUMP B021 Description: This cut is situated next to the rump and makes a very flavoursome steak. A very popular cut in Brazil.

For this product, the rump tail should be matured for a minimum of 14 days.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

Best cut thin as a quick grill/fry steak. Ideally served rare or medium rare. If a thicker steak is required, then a waterbath is ideal in a vacuumsealed pouch. Cook at 65°C for around 15 minutes, then finish in a hot pan to seal the outside.

S T E A K

BARBECUED RANCH STEAKS

M ARINATED GRILLED R ANCH STEAK

S T E A K CODE : TOPSIDE B0 0 9 Description: The loosely attached muscle (gracilis) is removed and the remainder of the topside is trimmed of all connective tissue. A thin layer of natural fat is left, 5mm max. The steaks are of large diameter.

For this cut, the topside should be matured for a minimum of 14 days.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

This needs quick, high-heat grilling or frying and then rest. If scored (good idea to prevent curling up), use an oil-based marinade which will not only add flavour, but also stop it drying out.

Cook ideally blue to medium.

H E E L M U S C L E

HEEL PAVÉ WITH POTATO WEDGES AND SALAD

HEEL PAVÉ WITH CHIPS AND AN ONION SALAD

H E E L

M U S C L E CODE : LEG B0 02 Description: The heel muscle is seam cut and two tender muscles are removed to use for this pavé. A section of coarse grain meat is removed.

This pavé has a similar texture to the Pavé (thick flank).

For this cut, the heel muscle should be matured for a minimum of 14 days.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

This is a great seared cut. Cook on a red hot grill and rest properly. It can also be seared off and then finished gently with a sauce. Can be cooked at all levels of ‘doneness’.

S T E A K

APPLE AND MUSTARD CENTRE CUT STEAKS

FIVE SPICE CENTRE CUT STEAKS

S T E A K CODE : THICK FL ANK B0 05 Description: These steaks are produced from the tender centre muscle of the thick flank. These steaks are totally lean, without any gristle and suitable for grilling/frying.

For this cut, the thick flank should be matured for a minimum of 14 days.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

A great thin cut steak, just sear on a hot grill and enjoy. Cook as rare as possible.

S T E A K

TENDER TOP STEAK WITH HORSERADISH AND CHIVE MARINADE

TENDER TOP STEAK WITH CABBAGE AND MASH

S T E A K CODE : TOPSIDE B015 Description: The topside is separated into the two main muscles and the side muscle is used for tender top steaks.

For this cut, the topside should be matured for a minimum of 14 days.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

A great thin cut steak, just sear on a hot grill and enjoy. Cook as rare as possible.

F I L L E T

UNDERBL ADE ‘ROSSINI’ A VARIATION ON THE CLASSIC DISH

UNDERBLADE WITH CARROTS, CELERIAC CHOUCROUTE AND PARIS MUSHROOMS

F I L L E T CODE : CHUCK B020 Description: The smaller underblade muscle (fillet) can be cut into tender PavĂŠs.

For this cut, the underblade muscle should be matured for a minimum of 14 days.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

This can be cooked on a very hot grill and left to properly rest. Best served blue to medium.

Good results also achieved through cooking in a waterbath in a vacuum-sealed pouch for 15 mins at 65°C, then finished to seal the outside in a very hot pan.

T H I N

C U T

BEEF TATAKI WITH PONZU DRESSING AND VEGETABLES

STEAK SALAD WITH PASTRAMI SPICES

T H I N

C U T CODE : TOPSIDE B011 Slice the Tender Top muscle across the grain and evenly at 5mm intervals to produce Tender Top Steaks – Thin Cut. For this product, the topside should be matured for a minimum of 14 days.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

The key to a thin cut steak is a searingly hot grill, griddle or pan (they are also brilliant on a barbecue). Season and cook each side for a maximum of one minute.

Thin cut steaks lend themselves to a variety of dishes from the classic steak frites, to a hot salad or fajitas. Truly versatile!

T H I N

C U T

BEEF CARPACCIO WITH MUSTARD DRESSING

STEAK SANDWICH WITH PICKLED VEGETABLES

T H I N

C U T CODE : THICK FL ANK B012 Remove remaining gristle and cut Centre Cut muscle into thin steaks, maximum thickness 5-7mm. (This is easier done on a gravity feed slicer).

For this product, the thick flank should be matured for a minimum of 14 days.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

The key to a thin cut steak is a searingly hot grill, griddle or pan (they are also brilliant on a barbecue). Season and cook each side for a maximum of one minute.

Thin cut steaks lend themselves to a variety of dishes from the classic steak frites, to a hot salad or fajitas. Truly versatile!

T H I N

C U T

STEAKS WITH CHIPOTLE PESTO

BEEF YAKITORI WITH UDON NOODLES

T H I N

C U T CODE : THICK FL ANK B013 Cut the finely grained section into thin escallops of maximum thickness 5-7mm. (This is easier done on a gravity feed slicer).

For this product, the thick flank should be matured for a minimum of 14 days.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

The key to a thin cut steak is a searingly hot grill, griddle or pan (they are also brilliant on a barbecue). Season and cook each side for a maximum of one minute.

Thin cut steaks lend themselves to a variety of dishes from the classic steak frites, to a hot salad or fajitas. Truly versatile!

T H I N

C U T

STEAK FA JITAS

LIGHT BEEF MISO SOUP WITH WATERCRESS

T H I N

C U T CODE : CHUCK B035 Cut the remainder of the muscle in half and cut across the grain into thin cut Denver Steaks. Maximum thickness 5-7mm.

For this product, the Denver muscle (Serratus ventralis) must be matured for a minimum of 14 days.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

The key to a thin cut steak is a searingly hot grill, griddle or pan (they are also brilliant on a barbecue). Season and cook each side for a maximum of one minute.

Thin cut steaks lend themselves to a variety of dishes from the classic steak frites, to a hot salad or fajitas. Truly versatile!

T H I N

C U T

THIN CUT BEEF WITH PORCINI AND CHILLI

STEAKS WITH CHIPOTLE PESTO

T H I N

C U T CODE : TOPSIDE B024 Cut across the grain into thin steaks, maximum thickness 5-7mm. (This is easier done on a gravity feed slicer).

For this product, the topside should be matured for a minimum of 14 days.

The steaks were evaluated in terms of flavour using a 1-5 star scale, with 1 being moderately low in flavour and 5 being extremely high in flavour.

The steaks were evaluated in terms of tenderness using a 1-5 star scale, with 1 being moderately tender and 5 being extremely tender.

The key to a thin cut steak is a searingly hot grill, griddle or pan (they are also brilliant on a barbecue). Season and cook each side for a maximum of one minute.

Thin cut steaks lend themselves to a variety of dishes from the classic steak frites, to a hot salad or fajitas. Truly versatile!