Flank SteakThe flank steak is lean and boneless with lots of intense beef flavour, making this steak ideal to be sliced thin for a stir fry or fajitas. Located below the loin cuts, steaks from this area are very lean and best when braised or marinated and then grilled.

following the same five ribs as the chuck

Skirt steak needs careful preparation when cooking to maximize tenderness due to the amount of connective tissue

where the tenderloin and top loin meet

Sirloin comes from the animal’s hindquarter

intensifying flavour

vitamin B and zinc

“Frenching” means trimming the bone of meat and fat to the point where it looks like a handle

It can easily overcook

Picanha is also known as a rump cover

and contains high protein

The cut comes from the round primal or the rear part of the cow and is perfect for cooking low and slow and slicing thin

The striploin steak is celebrated for offering the best of both worlds when it comes to texture and flavour