Choose Your Steak
At Greendale you'll find a great selection of tasty beef steaks, from fillet and sirloin to T-bone and tomahawk. Find out more with this handy guide, or visit the Farm Shop, where our friendly butchers can help you choose!
tomahawk
With its French-trimmed rib bone attached, the tomahawk steak is one of the largest steaks available.
SIRLOIN
Sirloin steaks are typically lean, though this is balanced by a light marbling of fat which melts during cooking.
t-bone
Contains tender fillet and tasty sirloin, separated by a 'T'-shaped bone. Best cooked medium-rare.
rump
Lean rump steaks are ideal for cooking quickly, with best results obtained by cooking them rare or medium-rare.
ribeye
Cut from the 'eye' of the fore-rib, this thickly-cut steak is marbled with a little more fat than other, leaner steaks.
fillet
A much-prized cut taken from inside the sirloin. It's lean, tender and perfectly suited to quick pan-frying.
flat iron
Cut from the shoulder and carefully trimmed to produce a lean, lightly marbled steak full of rich flavour.
bavette
Cut from the flank (the belly), it's an economical and versatile steak, slender but super-tasty.
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- 01395 232836
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