Filet Mignon is known as the king of steaks, thanks to its extreme tenderness and delicate, buttery flavour. This steak comes from the tenderloin, which is located just below the spine of the cow. Because this muscle isn't used as much during the cow's lifetime, it is one of the most tender cuts available.
The fillet, cut from the tenderloin, is a long standing favourite. It is often deemed the most prized, luxurious steak of all and is certainly the most lean and tender.
Black Angus filet mignon is the most tender cut of beef used for steaks. It comes from the smaller end of the tenderloin and should be well-marbled. You can grill it or cook it in a skillet and is best served blue rare or rare. Blue rare is a style of cooking that is becoming very popular for meat lovers.
Texture and Flavour: Rump steak is less tender than cuts like fillet or ribeye but compensates with a more pronounced beefy flavour. Its texture provides a satisfying chew without being overly tough. Marbling: Contains moderate marbling, which helps keep the steak juicy during cooking.
Sirloin is the widely regarded winner here. The rump is a very hard-working part of the animal, meaning the meat is a little leaner. In contrast, the sirloin (particularly the fillet) area contains muscles that are hardly used. It also tends to contain more fat than rump steaks, which adds to its tenderness.
Between ribeye steak vs sirloin, ribeye tends to be the more tender of the two steak cuts, thanks to its heavy marbling that runs throughout a ribeye. However, the most important factor in tenderness is how you cook your steak. To yield a more tender sirloin, cook it slowly over a lower temperature.
The rump is cut from the hind section/ back leg of the carcass known as the round. Similarly to sirloin, the round is split into a top and bottom. The top round is referred to as the rump, whilst the bottom is referred to simply as the round or bottom round.
In the UK it is called sirloin, and in Ireland it is called striploin. In Canada, most meat purveyors refer to this cut as a strip loin; in French it is known as contre-filet. In Brazil, it is called contra-filé.
Ribeye is perfect if you want a juicy, flavorful cut that's hearty and bold. Filet Mignon, meanwhile, suits those who value tenderness and a more delicate taste. Either way, you really can't go wrong—both steaks offer premium quality and an amazing dining experience.
The British and Commonwealth English "rump steak" is commonly called "sirloin" in American English or Canadian English. On the other hand, British "sirloin" is called short loin or "porterhouse" by North Americans.
Here are some common tough cuts to try: Skirt & Flank: These cuts come from the abdominal muscles of the cow. Skirt steak is known for its flavor, which is intense and beefy, while flank steak is slightly less tender but equally tasty.
This beef cut is preferred by steak enthusiasts and is superior to the tougher bottom sirloin in terms of taste and appeal. Despite being boneless, this cut, which comes from the cow's top rear end, is typically far more soft and tasty. It rarely becomes extremely chewy and rubbery when cooked properly.
Texture & Flavour: Striploin steaks are known for their balance of tenderness and flavour. They have a good amount of marbling, which contributes to a rich, meaty taste without being overly fatty. The texture is firm but not tough, making it a favourite for many steak lovers.
The Filet Mignon is the most tender cut of beef - known for its buttery-rich, melt-in-your-mouth texture and mild flavor. It is a highly sought-after cut of steak.
What is the difference between sirloin and striploin?
Sirloin steaks are cut from the rump end of the striploin, located along the spine in the hindquarter and running from the ribs to the rump. Coming from muscles that do less work, sirloin steaks have less fat and connective tissue making them lean, notably tender and juicy.
The tender will take care of itself if you buy quality meat. T-bone and porterhouse are essentially the same thing; porterhouse has a bigger tenderloin though… Stay away from sirloin if he wants super tender. Opt for a porthouse and give him the tenderloin/filet (smaller side) and you eat the strip!
The Porterhouse is a composite steak (meaning two steaks in one) cut from the rear end of the short loin. This is where the tenderloin and top loin meet. Once divided into individual porterhouse steaks, the T-shaped bone separates the top loin section from the tenderloin section.
The taste of a steak largely depends on its fat content. With more marbling, ribeye steaks are better known for their rich flavor and texture. However, dry-aging grilled sirloin steak can enhance its beefy taste without adding fat. Both ribeye and sirloin are wonderfully tender cuts, but ribeye has the edge here.
Rump is taken from the backside of the animal where the muscles have worked hard resulting in a denser texture. This means rump can have slightly more chew resistance than fillet, sirloin or rib-eye, however it comes with a fuller flavour.
Our experts suggest that the choice between Ribeye and T-Bone depends on your preference. If you love a juicy, flavorful steak, Ribeye might be your best bet. If you want a variety of textures and flavors, go for the T-Bone. Both steaks are delicious and can make any meal special.
Sirloin is leaner, which some diners prefer, and it still remains tender, especially when cooked rare to medium rare. Sirloin can be a little firmer in texture than ribeye, but this often comes down to meat quality and ageing time. For example, these 21-day-aged sirloin steaks are of excellent quality.
The ace of steaks; the fillet is the most premium and tender of all cuts and a properly prepared and cooked fillet steak will melt in your mouth. Fillets steak will usually be more expensive and smaller than other cuts and what they gain in tenderness over cuts like Sirloin, they lose in taste.
The rump steak has a more pronounced beefy taste, making it perfect for those who enjoy a stronger flavour profile. On the other hand, the porterhouse offers a more tender and melt-in-your-mouth experience. It combines the softness of the mid-section cuts of beef with the bold flavour of the strip steak.
This iconic steak is really two steaks in one. Bold, beefy New York strip on one side and mild, tender filet mignon on the other, separated by the t-shaped bone.
What cut of meat is picanha? Picanha is a cut of beef taken from the top of the rump. You might also know it as a rump cover, rump cap, sirloin cap or even culotte steak. It is triangular in shape and surrounded by a thick layer of fat called a fat cap.
