Rib eye

They say beauty is in the eye of the beholder – if the same is true for taste, then determining the best cut of beef depends largely on what you like in a steak. If you like the flavour of the meat, you’d probably enjoy a nice rib eye, which is well-marbled and flavourful. Why? Because there’s plenty of tasty fat (and calories) blended through the meat.

Tenderloin

“Expensive” doesn’t always mean “better” but the tenderloin tends to be the most expensive steak on the menu for a reason. The most tender section of beef, a tenderloin steak is expensive because the entire cut is very small. The leanest cut of meat on the menu, the tenderloin has essentially no fat – some will complain that it’s not as tasty, but this beef purist loves the tenderloin above all others.

T-Bone

If size matters to you, go for the biggest slab of steak on offer – the T-Bone. The T-Bone combines the flavour of the fat on one side with the tenderness of the loin on the other. It’s a lot meat, a lot of calories and a lot of pleasure for those who truly love red meat.