Steak

[ste v]

different cuts (fillet - t-bone etc) - whats the difference ???

[boobesque]

different parts of the cow

[normyc]

and different textures. some are very tender ( fillet) some a bit tougher. They need different cooking techniques

[woofgang]

often the tougher cuts are tastier. They also have varying amounts of fat in them which makes for tastier meat

[kev100]

T bone steak is the only steak for me, at one side of the bone you have the fillet and at the other side the sirloin, both superb cuts of meat and with fat which is what gives meat it's taste.

This drive for fat free food is making everything tasteless, and there is no proof that a fat free diet leads to a longer life, ask Linda McCartney.

[Champagne]

Good call, kev100! It also makes a massive difference where you buy your meat from. Fillet steak is meant to be the best but I tend to disagree. Sirloin and T-bone are a lot tastier, probably because of the fat content like kev100 points out.

Top tip for cooking steak?
Heat a frying pan on full heat, no oil. When really hot add the steak. DO NOT add salt. Turn once.

[commoner]

.....and eat it as rare as you dare.....lurvely.

[Artemis]

You'll probably find the more tender the more expensive. Have a chat with your local butcher. They usually have loads of free recipe leaflets and he will steer(no pun intended) you right because he wants your future custom.

Topside,Top Rump - Roast(As steaks- frying)

Silverside - Slow roast (Salt beef, Pastrami)

Rump - Grill

Sirloin - Grill

Fillet - Grill

Fore Rib - Roast (Steaks - Rib Eye - Fry)

Chuck - Stew

Brisket - Pot Roast

Blade - Casserole

Shin - Stew (Beef Tea)

Oxtail - Stew and soup.