Why how you cook it matters more than the cut
When you walk into a traditional butcher shop like ours, standing in front of a counter filled with Fillet, Sirloin, Rump, and Bavette can feel overwhelming. Most people default to what they’ve heard of—usually Rib Eye or Fillet—without realizing that how you plan to cook your steak dictates which cut you should buy.
If you love your steak rare, buying a heavy, highly marbled cut like a Rib Eye can end in disappointment. Internal fat needs time and heat to render down into soft, mouth-watering flavour; at rare, that marbling stays cold, chewy, and hard.
Here is how to choose the ideal cut based on your favourite doneness, budget, and cooking style.
If You Like It RARE (Cold Red Centre to Soft Pink)
The Goal: Muscle fibres that are naturally tender and lean, requiring minimal rendering.
Top Pick: Fillet (Tenderloin)
Why: The leanest, most tender muscle on the animal. Because there is virtually no fat to melt, it melts in your mouth even when cooked ultra-rare.
The Value / Bistro Picks: Bavette (Flank Steak) & Hanger Steak (Onglet)
Why: These cuts have deep, beefy grain. Cooked quickly over high heat to rare/medium-rare and sliced thinly against the grain, they deliver incredible flavour at a fraction of Fillet’s price. These also take a marinade really well
Avoid: Highly marbled Rib Eye or thick caps of unrendered fat.
If You Like It MEDIUM-RARE (Warm Pink Centre, Rendered Fat)
The Goal: The sweet spot for balance between tenderness, marbling, and flavour.
Top Pick: Sirloin
Why: Offers a rich beef flavour with a crisp outer fat cap that renders down nicely during a hot sear.
The Trendy Pick: Picanha (Rump Cap)
Why: A South American favourite with a thick outer layer of fat (the cap). When cooked medium-rare, the fat bastes the lean meat beneath, creating incredible tenderness and flavour.
The Everyday Classic: Rump
Why: Cheaper than Sirloin, slightly firmer texture, but packs a punch with pure beef flavour. Best cooked medium-rare and rested well.
If You Like It MEDIUM to MEDIUM-WELL (Hot Pink to Slight Pink)
The Goal: Cuts with plenty of marbling or intramuscular fat that keep the meat juicy as internal temperatures rise.
Top Pick: Rib Eye
Why: The internal fat seam needs heat to melt. At Medium, the fat melts completely into the meat, basting it from the inside out.
The Budget Alternative: Flank Steak
Why: Great for marinating and flash-grilling, or pan-searing to medium before slicing thinly for tacos, salads, or steak sandwiches.
The guys in the shop are always happy to chat about what you are looking for so if you need any further help, don’t be afraid to ask!