Your Legges Steak Guide…

Steak – it certainly needs no introduction!

And it only takes a mere mention of the word for us to remember a particular steak that trumped all others…

We all have our favourite cuts, and each is unique in terms of its flavour, tenderness, texture, cost, perhaps the occasion for when it’s served, and how it’s best cooked (which we’re well aware is a very personal topic of conversation!).

All our beef here at Legges and our farm shop in Hereford is grass fed and has been reared on neighbouring farms. We hang it for a minimum of four weeks, and you won’t be surprised to hear that Hereford Beef takes centre stage on our Bromyard meat counter! However, we’re always interested in the subtle differences between the native breeds, and we’ve sold Dexter, Angus, Belted Galloway and Shorthorn this year!

So without further ado, here are the five most popular and best steak cuts you can have the pleasure of cooking and eating:

1. Fillet steak

This cut is the most tender of them all and is ideally served with a complementary, scrumptious sauce.

Fillet steak recipe: If fillet is on the menu this weekend and you’re searching for a recipe with a straightforward sauce that still has a strong, smokey yet sweet presence, James Martin serves this fillet steak with Madeira, in addition to homemade ravioli and in-season baby beetroots.

2. Ribeye steak

Containing huge amounts of marbling, ribeye has a lovely, lovely flavour and is a great middle-of-the-road choice.

How to cook ribeye steak: Our team of Butchers recommend that ribeye should be served medium-rare (and with a glass of red wine of course!). Cooking ribeye steak in a cast iron pan is a process that takes no time at all – here are our suggested cooking instructions.

3. Sirloin steak

AKA “the old classic”, sirloin is known for having lots of bark fat which you can remove after cooking if you prefer eating it this way.

Sirloin steak recipe: Hugh Fearnley-Whittingstall and River Cottage’s Bloody Mary and Avocado Steak Salad features all the tastes of the well-known cocktail itself, is quick to make, and is ideal for a simple yet spicy and tangy Saturday supper. What’s more, it of course contains a splash of Worcestershire Sauce!

4. Rump steak

This is a really nice steak with the most amount of flavour out of the five cuts we’ve lined up in this blog.

How to cook a rump steak: To do your mature rump steak the justice it deserves, there are three important factors to consider when cooking it which the Great British Chefs explain brilliantly here.

Any ideas of what they could be?

First up is seasoning…

5. Tomahawk

The tomahawk is the most sociable of them all, and by this we mean it’s perfect for sharing.

Tomahawk steak recipe: British Blue Egg and Tomahawk Steak with Burnt Spring Onions and Roasted Sweet Potato Wedges – what a tempting title from Love British Food, who rightfully let the tomahawk do all the talking, and we think this recipe is a BBQ no-brainer!

If you’d like a taste of Herefordshire delivered directly to your door, you can browse and purchase all our grass fed beef options – from steaks and roasting joints to homemade burgers and handy meat hampers, here on our website: plus lots of other fresh and local meats, dairy products and store cupboard essentials.

…And however you like your favourite steak cut cooked, what matters most is that you enjoy every mouthful!