“MEAT OUR steaks”
Here at The Green Man, Ropsley, we always have at least 4 cuts of steak on offer. More often than not, we’ll also feature some guest steaks including wagyu or something from the game or exotic world (venison, crocodile or even kangaroo!).
Here, we want to discuss the difference in type of cut, the way the animal’s reared and origin of the meats. Keep checking back for updates each week on our “Meat our Steaks” page…
The Sirloin
Sirloin comes from the back of a beef animal, behind its ribs but ahead of the rump area. This same area is where T-Bone and top sirloin cuts originate. Sirloin cuts are often the leaner parts of a steak, with high protein and low fat content. Although they taste delicious, cuts of sirloin aren’t quite as robust in flavour as a ribeye because of their lower fat content, and they won’t have the same tender texture, either. The sirloin might be a lean cut of steak without as much marbling compared to the rib eye for example, but it’s anything but dry. Top sirloin is one of the most beloved sirloin cuts, with bones and tougher muscle removed for a more tender and juicy steak. Because sirloin steaks have less fat content than a ribeye, it’s safe to say that the sirloin is the better option if you’re following a low-fat diet.
The Ribeye…
.As you could probably tell by the name, rib eye steaks are cut right from the rib cage area of the animal. When they’re cut, they have the rib bone attached and hold on to quite a bit of fat from the ribs. Although they’re fattier than other steaks, the fat also provides an insane amount of flavour that steak fanatics can’t get enough of. The taste tends to be richer than other cuts, including the sirloin. Rib eye is one of the best types of steak for pan-searing, which helps bring its strong, delicious flavours out.
You’ll also probably notice how incredible the marbling is on a rib eye steak. Marbling refers to those thin, white strips that run through each piece of beef ribeye. These are pieces of intramuscular fat. The fat content breaks down during the cooking process to tenderise the meat and give it the texture it’s known for. Virtually no piece of beef can come close to the marbling you’ll see on a ribeye cut.