What are the must-try cuts?

It is a fact that the cut of the meat is of utmost importance for what will land on our plate in taste. The finest cuts are called first cuts and include rib eye, striploin and fillet, while second cuts include flap steak or skirt steak. 

Rib-eye

It is the premium cut of meat that is cut from the 7th to the 13th vertebra of the animal and consists of two distinct muscles, while having an excellent distribution of fat. About 30 Rib Eye usually come out of each calf. 

Tenderloin

The most tender part of the veal is none other than the fillet or tenderloin or bone fillet. It is located on the underside of the back and spine and, because it is little used by the animal, it is extremely soft. The equally premium porterhouse steak is cut from this cut . 

Tomahawk

The tomahawk steak is essentially the well-known sirloin steak. The extra long French cut bone that remains in the steak is cut using the same cooking technique as for French cut lamb chops. "French" means to cut the meat bone and fat into a handle-like shape. 

Striploin

Striploin , also known as Sirloin steak , is an international premium cut of beef that takes its name from the way it is cut . The cut is cut from the rear of the animal's back and is lean with a rich flavor. This cut of meat is cut against the bone without the bone and is extremely juicy. 

T-bone

It is a steak from the back of the calf. Includes sirloin and tenderloin separated by a T-bone.