How to Choose the Perfect Steak Cut
Marbling, method and aging — how our butchers pick the right steak for your table.
Standing at the counter wondering whether to take home the ribeye or the strip? You are not alone. Here is how our butchers think about it.
Start with marbling. Those thin white veins of fat are flavour. More even marbling means a juicier, more forgiving steak — look for it in the ribeye and the chuck eye.
Match the cut to the method. Thick, well-marbled cuts love a hard sear and a hot oven finish. Leaner cuts like sirloin and fillet want fast, careful heat and a good rest.
Ask about aging. A dry-aged steak eats deeper and nuttier than a fresh one. If you have never tried one, our 28-day tomahawk is the place to start.
Talk to your butcher. Tell us how many you are feeding, how you like it cooked, and what you are spending. A good butcher will point you at the exact steak — and trim it while you watch.
