How to choose steaks

Sirloin steaks - cut from lower portion of ribs. full bodied flavour, more tender than cuts from loin and rib. Ask for top sirloin steak which comes with long flat part of the hip bone.

Ribeye steak - comes from rib portion, baby back ribs, short ribs. Combination of flavour and tenderness. Ringed by layer of fat. Aka fillet or scotch steak or rib roast or prime rib in its uncut form.

Tenderloin - comes from between sirloin and rib. most expensive cut. not well exercised so tissues are not toughened. Aka tournedos and medallions.

Chuck - shoulder area between cow's neck and shoulder. Lean and tough. Less expensive. Ground check good for burgers as it has best percentage of meat to fat.

Bottom round - comes from hind section of cow, esp from outside tight. Lean muscle toughened by exercise and less tender than other parts.

Leaner cuts = tougher meat. Due to less fat. Less fat = cut of meat will be less juicy.

Fat control - Loin and round means leaner cuts. ask for beef that's 90% lean. Grilling and roasting are low-fat ways to cook beef. Place mean on a rack over a pan when roasting so that fat drips away from meat.