Don’t know your T-bone from your tenderloin? Darren Andow, executive chef at Yas Rotana’s Blue Grill restaurant, explains all…
Tenderloin
This offers the leanest, most tender meat, but the flavour is inferior to a ribeye or striploin. Some places will also call it a fillet steak. The reason it’s so tender is because the muscle doesn’t actually do any work.
Striploin
This is a larger, tougher cut than a tenderloin, with more fat on it and therefore more flavour.
Ribeye
This is a popular cut that you’ll find on most menus across the city. It has the most flavour, because it has a lot of fat around it.
T-bone
This is a combination of the tenderloin and the striploin, taken from the front of the shortloin section of the cow.
Porterhouse
This comes from the shortloin as well, but has more fillet on it. You have the bone in there as well, which produces a lot more flavour.
Rump
Obviously, this comes from the back end of the cow. If cooked well and rested well, it can be quite a flavourful cut.
