The New Steaks

While the traditional steak cuts are firm favourites, sometimes you might like to try something different.  The examples below have been created using a modern butchery method called 'seam butchery' which cuts along the natural lines and muscle groups in the meat, removing gristle and other 'plate waste'.  If you're ready to try something new, just take a look below and either look out for the cuts in the shops or ask your retailer to prepare one for you.

Flat Iron Steak

Description	The flat iron is a little known steak from the front of the animal (forequarter).  It is extremely tender, succulent and juicy.  It is claimed that, if matured and cut correctly, it would rival the rump or the sirloin and is becoming very popular in America for its tenderness. It is often scored across the top.
Other names	Butler steak
Tip	Flat iron steaks often contain have an even coverage or fat or marbling throughout. Choose this steak for flavour. A great cut for the barbecue and lends itself to marinating. This cut is not suitable if you like your steak well done as it should be cooked medium-rare to medium.
Grain	Short and tender.
Where is it from?	Flat iron steaks are cut from a muscle called the 'feather' which is attached to the shoulder blade.The name `flat iron' originates from the fact that the steak resembles an old-fashioned triangular flat iron.

Tender Top Steak

Description	The tender top steak is very popular in Europe and is often used as an alternative to rump steak.  It is a very consistent steak, so if you get more than one they should be very similar in size. The tender top steak is perfect for the health conscious as it has very little fat.
Other names	None
Tip
Grain	Short and tender.
Where is it from?	The tender top steak is cut from the centre of the topside.

Centre Cut Steak

Description	The centre cut steak is similar to the 'tender top steak' and is very popular in Europe.  It is surprisingly tender and very lean but has its own unique 'bite'.
Other names	None
Tip
Grain	Short and tender.
Where is it from?	The centre cut steak comes from the back of the animal (the hindquarter) in an area called the thick flank.

Ranch Steak

Description	The Ranch Steak is a budget friendly steak that is widely used across mainland Europe.  They are ideal for marinating with an acid based ingredient such as wine or lemon juice that tenderises the steak.
Other names	None
Tip	For best eating quality the Ranch steak should be matured for at least two weeks.
Grain
Where is it from?	This is an economical steak cut produced from the main topside muscle that is cut across the grain (in the opposite direction that the meat fibres, or grain, run.  This will shorten the fibres and make the steak more tender.

Bavette

Description	In the UK, bavette steak is really underrated, often made into as dice or even mince. The Bavette steak is popular in many other parts of the world, including France, where it is highly rated for its flavour and juiciness rather than its tenderness.  The texture is favoured in France, being less tender than some other steaks,  and may be a little chewier than you expect.
Other names	None
Tip	The bavette is best cooked rare or medium rare.
Grain	Coarse and loose.
Where is it from?	The bavette is from the 'flank' area.