Standing at the counter (or scrolling the site) trying to decide between ribeye, sirloin and rump? They're the three steaks people ask us about most, and there's no single winner, it depends on what you're after. Here's the honest rundown.
Ribeye: the flavour one
If you love a rich, beefy steak, ribeye is your cut. It's the most marbled of the three, those little threads of fat running through it, which melt as it cooks and baste the meat from the inside. That makes it forgiving and full of flavour. Best cooked hot and fast, and we'd say no more than medium so the fat renders properly. If you undercook a ribeye the fat stays waxy.
Sirloin: the all-rounder
Sirloin is the crowd-pleaser, a good balance of tenderness and flavour with a strip of fat along one edge you can crisp up. Leaner than ribeye but still juicy. If you're cooking for people with different tastes, sirloin is the safe, brilliant choice, and it takes a butter baste beautifully.
Rump: the value one with big flavour
Rump is firmer and a bit more of a chew than the other two, but it punches well above its price on flavour, some people prefer it for exactly that reason. The key is not to overcook it: medium-rare, then rest it and slice against the grain, and it's superb. Great value for feeding a few people.
So which should you buy?
- Special occasion, flavour-first: ribeye
- Safe all-rounder for a mixed table: sirloin
- Best flavour for the money: rump
Ready to cook?
Whichever you go for, our guide to cooking the perfect steak will see you right. Browse the beef range or our hand-selected Select Range for steakhouse-quality cuts, delivered fresh.