Fillet
Fillet is the most tender, lean and mild flavoured of all the steaks, therefore the most luxurious and expensive. The majority of our steaks are cut from the centre of the fillet for the best shape, appearance and overall taste.

Sirloin
Sirloin is tasty and tender with good marbling and a covering of fat on the outside. This fat is what makes sirloin taste so good, but you only need a little to get the full flavour benefits, so our butchers pare most of it away.

Ribeye
Ribeye is juicy and richly flavoured with a rugged appearance, generous marbling and firm texture. It has a wide ribbon of fat at the core which melts during cooking to make it taste extra succulent and mellow.

Rump
Rump is very lean with a robust, firm texture and strong beefy flavour. Traditional rump steaks are very sinewy, but our butchers cut round the sinews. This thicker cut, popular on the Continent, is called ‘Pavé’.

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For more information, contact Mark Farquhar, at headbutcher@donaldrussell.co.uk. Alternatively, you can call us on 01467 629666

Enjoy 10 servings of the finest quality, naturally reared meat from Donald Russell direct to your door. Click here for further details.

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