22 products
Steak Cuts
Steak Cuts is the largest beef group, covering the individually portioned cuts used across grill and à la carte menus — from lean cuts such as topside and eye round through to fillet, ribeye, sirloin and the larger sharing cuts such as tomahawk and chateaubriand. Eleven formats are listed in total, running from lean, close-grained joints suited to thin slicing through to the heavily marbled cuts favoured for high-heat grilling and pan-frying.
Showing 11 products
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Cuts in this group
| Item | Typical use |
|---|---|
| Beef Topside | Lean roasting joint — thin-sliced roasting beef |
| Beef Eye Round | Lean, close-grained joint — slow-roast, thin slicing |
| Beef Ribeye | Marbled steak — grilling, pan-frying |
| Beef Sirloin | Steak cut — grilling, pan-frying |
| Beef Fillet | Prime lean steak — quick, high-heat cooking |
| Beef Rump | Steak cut — grilling, pan-frying |
| Beef Tomahawk | Bone-in rib steak — grilling, sharing steaks |
| Beef T-Bone | Bone-in steak, two muscles — grilling |
| Beef Chateaubriand | Centre-cut fillet joint — roasting, sharing steaks |
| Beef Roasting Joints | Prepared roasting cuts — Sunday roast, carvery |
| a further named steak listing | Grilling, pan-frying |
Frequently asked questions
What is the difference between Tomahawk and T-Bone?
Beef Tomahawk is a bone-in rib steak cut with the long rib bone left on for presentation; Beef T-Bone is cut across two muscles either side of the bone, from a different section of the loin.
Are steaks sold as a whole joint or already portioned?
Both — a cut such as Beef Fillet or Beef Sirloin can be ordered as a whole joint or pre-portioned into individual steaks, depending on the customer’s specification.
Related categories
Steak Cuts sits within our Beef range alongside Beef Cuts and Parts & Offal.