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Club Steak
Deboned Ribeye
The "eye muscle" or Rib eye is the pinnacle of flavour, texture and taste. A muscle structure that works hard but is protected by connective tissue. The ribeye is cut from the fore quarter just below the chuck. Four ribs maximum makes up the clean "eye" muscle of short rib. Ribeye steak is considered as one of the best steaks on the market.
Fillet Head
The fillet is a muscle cut from the hind quarter. The long fillet starts from the bottom of the rump and extends on the inside of the vertebrae. The muscle structure is in two parts, the body and the head. The body produces the traditional " Mignon" cut and the head is used for a Chateau Briand, perfect for roasting and grilling.
Prime Rib
Ribeye on Bone
Rump Steak
Rump steak needs no introduction. It is cut from the hind quarter, the last muscle structure before the "buttock". The rump consists of two muscle structures, the "Pichanha" or Rump cap and the Rump heart. The " Pichanha" is sometimes separated from the rump structure as it holds the last bastion of fat from the rump section. The Rump heart makes up 80% of the cut, thus cutting the two as one is the best way to serve and to enjoy as a classic South African favourite.
Sirloin Steak
Sirloin Tomahawk Steak
T-Bone Steak
T-bone steak is cut from the hind quarter just in front of the rump. The cut holds two pieces of muscle (steaks). Sirloin is the largest piece with a cap of fat, and fillet the smallest piece with no fat cap. The two muscles are separated by a short extension of rib connected to the spinal column, creating the referred to T. This piece of steak is best grilled over an open flame but can also be seared in a cast iron skillet.
Traditional Portugese marinated Rump Espetada