How to Choose the Right Steak this Valentine’s Day

the fillet steak

the tender one

The fillet is the crown jewel of British butchery, celebrated for its exceptional tenderness. Cut from the centre of the fillet, a non-weight-bearing muscle, it boasts fine marbling that gives it a luxuriously soft, buttery texture. With a more delicate flavour than other steaks, this cut is beautifully complemented by melted herb butter or a rich, creamy mushroom sauce.

This steak cut is ideal if tenderness is your priority this Valentine's Day.

THE RUMP steak

The firm and flavoursome one

This steak cut is bursting with rich, bold flavour and offers a denser, firmer texture compared to the fillet. Taken from the rump muscle located at the top of the hind-quarter, it's ideal for those who appreciate a hearty steak. Best cooked to medium rare to enhance its taste and tenderness, this cut shines when paired with a fiery mustard or a robust peppercorn sauce.

This is the one if you like a flavoursome steak but prefer less fat.

the sirloin steak

the classic one

Cut from the loin, the sirloin boasts beautiful marbling and a flavourful layer of fat, delivering a tender, juicy texture with a subtle, rounded taste. While best enjoyed medium rare to highlight its natural flavours, this versatile cut remains delicious even when cooked to your preferred level of doneness. Pair it with a rich Béarnaise sauce for an indulgent finish.

This cut is ideal if you favour a lighter, rounded classic steak flavour on Valentine's Day.

THE RIB EYE steak

The rich and succulent one

Carefully butchered from the fore rib of the beast, this steak is enriched by its characteristic nugget of natural fat, the 'eye'. The eye keeps the meat succulent and infuses it with flavour as the fat melts and caramelises, delivering a rich, full almost creamy flavour. Best enjoyed medium rare to medium. This steak really works best served nice & simple, home made chips & a little dressed salad.

This is the cut for the flavour seeker.

THE CHATEAU STEAK

The fillet connoisseur's choice

For those who prefer not to share, this is the alternative way to experience the tenderness and flavour of the Chateaubriand in an elegant single portion. This is the thick cut of the tenderloin from the fillet head, slightly fuller flavoured than the fillet & expertly butchered into individual steaks. Served with a classic red wine sauce it's perfect for a sophisticated steak supper.

This steak is ideal for fillet lovers looking for extra flavour.

The Cote De Boeuf steak

The showstopper on the bone

This steak is inspired by classic French butchery traditions and is taken from the prime piece of the beast, promising exquisite eating. The well-marbled meat caramelises upon cooking, which coupled with the use of grass fed beef and dry age maturing techniques, makes for naturally tender meat with outstanding flavour. Perfect for generous steak dinners and special occasions.

This is the ideal on the bone cut steak for flavour seekers.

Now you're fully informed, buy your perfect Valentine's steak.

Or, if you'd prefer to share, explore and compare our sharing steaks.