Here at Hunter & Barrel, we’re obsessed with steak, and we hope you are too. This is your hub to learn about steak cuts, their key differences, and the limitless amount of ways to utilise every part of the animal. We’ll be covering 6 of the most popular beef steak cuts, where you can discover tips, tricks and mouth-watering steak recipes for getting the most out of your meat.
While more commonly served at steakhouses like here at Hunter & Barrel, tomahawk steaks can be found at most butchers, and offer a dramatic presentation, perfect as a dinner party centrepiece. While the large bone can be intimidating for some, we take you step-by-step for handling this beastly cut of steak.
Fatty, juicy and insanely tender, there’s a reason that this cut of steak often tops the menu prices at restaurants. Often cooked with the rib bone still attached, ribeye steaks offer a great balance of intramuscular marbling and larger fat caps that render beautifully during cooking. That rich fat content demands patience and technique—just one of the things we walk you through in this guide.
While relatively lean in comparison, rump steak has a great amount of marbling that gives it an ultra-beefy, tender taste with the right prep. Getting the balance right starts with nailing the sear, keeping the inside juicy—just one of the techniques we break down in our cooking guide.
A classic cut of steak, a sirloin’s uniform shape and thickness make it ideal for grilling or pan-searing. As one of the most versatile cuts, we share some of our favourite steak recipes to demonstrate the fun and creativity that can be had with a sirloin.
T-Bones are a two in one deal with double the flavour. Sirloin on one side, eye fillet on the other, with a gorgeous bone separating the two. The connective tissue of the bone and the marrow within it allows a deeper, richer flavour to spread through the steak. It’s one of the most mishandled cuts by home cooks, but with the right know-how, it can become a true indulgence.
The most expensive of them all, and for good reason. Known to be the most tender cut of steak, eye fillet is deliciously buttery and immensely flavourful. This incredible cut can be served in many ways, but it’s important to know how to prepare it properly —and we show you how in this guide.
A steak cut chart provides a simpler understanding of where each cut of steak comes from, and the impact it has on the flavour and texture. Different parts of the cow yield different characteristics, largely due to how much the muscle is used. For example, cuts from the rib such as ribeye and tomahawk are known for their marbling, while cuts like sirloin and rump are usually leaner, as these muscles are used extensively during the cow’s lifespan. Knowing the origin of each cut helps to identify the cooking method you should use, whether you’re after a tender grilled cut or a leaner, slow-cooked one.
Choosing the right cut of steak largely comes down to your own preferences and the cooking method you plan to use. For grilling with quick, intense heat, a marbled, uniform steak is the way to go—think ribeye or sirloin. If your main priority is tenderness and flavour, there’s no beating an eye fillet. Ultimately, there’s no one-size-fits-all—it’s all about finding the cut that suits your style, referring to the Steak Cut Chart, and experimentation.
Find our updates from every month, covering steak cut guides, exclusive Hunter & Barrel offers and more mouthwatering reads—the best resource for any food and wine enthusiast.
The T-Bone steak has a certain presence. Thick, bold, and unmistakably structured, it brings more than just flavour to the table. With the bone running through its centre, it boasts
Learn how to cook eye fillet steak to perfection with Hunter & Barrel. Get tips on prep, timing, and the best way to ensure a tender result – read now.
Discover what makes Tomahawk steaks the ultimate choice for meat lovers. Learn about their unique qualities, how to cook them, and where to enjoy the best Tomahawk steak dining experience.
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