Sirloin vs. fillet - which is better? There's only one way to find out...
1. Rib-eye - Thick cut with a lovely eye of fat to give great flavour, this is a deliciously juicy, tender choice. Choose a cut of 300g or more to make the most of this fantastic cut and cook to medium/ medium rare to melt those fats down so they mingle perfectly with the meat. This is always my first choice when I have an opportunity to dine in Kyloe.
2. Sirloin on the Bone - Traditionally, cooking meat on the bone is said to make the meat tastier, more evenly cooked and even more nutritious. I first experienced the Sirloin on the Bone at Hawsmoor in London, with notable competition coming from Ginger Pig- both were outstanding. Cooked on a Josper grill, the charcoal added a delicious smokiness to the beef which had an exceptional flavour. This is how a sirloin should be eaten!
3. Fillet / Chateaubriand - My favourite thing about a fillet is its versatility. Lean and tender, it is ideally suited to a multitude of dishes; carpaccio, steak tartare and Beef Wellington all work perfectly with this cut. Chateaubriand makes the ideal melt-in-the-mouth sharing steak, although it always seems a shame to share it.
4. Prime USDA New York Strip - Unlike Scotch beef which is 100% grassfed, USDA cattle is finished on grain which makes the cow gain a bit more weight and results in meat that is buttery and juicy with extensive marbling. While both are equally good, I do love the variation offered by USDA beef!
5. Rump - Perhaps a surprising choice but I refer specifically to that offered by Hardiesmill in the Scottish borders. Robin and Allison Tuke are pure bred Aberdeen Angus farmers who produce some truly world class beef. Masters in their field, you could say! Their cattle is farmed, slaughtered and butchered with care by people who really know and love their product. The rump is 100% grass fed and hung for at least 30 days to improve the magnificent flavour. I recommend cooking it rare and serving with a bearnaise sauce and a nice glass of Angus The Bull cabernet sauvignon- a wine made by a company dedicated to creating the perfect varietal to accompany great beef.
Do you have a favourite that you would have put on the list? Tweet me @davidhaetzman and let me know.
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