The best way to cook tenderloin is by grilling or broiling it. While the filet mignon is cut from the very tip of the pointy end of the tenderloin, the Chateaubriand is made from the center cut of it. Widely considered one of the most tender and the most expensive cuts of beef, the tenderloin is a very juicy and mild-flavoured cut that produces the famed filet mignon and Chateaubriand steaks, perfect for meat lovers. These cuts are best grilled or pan-fried with high heat. Loin cuts are usually leaner cuts of beef, which include porterhouse, T-Bone steak, strip steak and filet mignon. The loin is one of the most t ender and desirable cuts of beef, cut from the back of the cow above the ribs. This melt-in-your-mouth dish comes with teriyaki sauce, mushrooms, mashed potatoes and green peas. Indulge in one of our best-seller dishes, Beef Short Ribs, at Scarlett Hong Kong. When done properly, the meat will be so tender that it will easily slide off the bones. They may require longer cooking times, but are almost impossible to mess up. Taste our signature 1.2kg of perfectly charred Australian black angus tomahawk every day at Scarlett Bangkok and The Beach Club Pattaya starting from THB 1,500++.īeef short ribs have a rich marbling with a more gelatinous fat that helps tenderize and flavour the meat when cooked. When cooked, the huge bone adds its juice and flavour to the meat, while the inter-muscular fat gives a sweet and rich gelatinous flavour to it. It is cut with at least 5 inches of French-trimmed rib bone attached. The tomahawk is a bone-in rib eye steak that is ideal for sharing and boasts a well-balanced taste and marbling that guarantees an amazing experience. Not only does it feature an Australian black angus ribeye steak, but also a pork chop and half rotisserie chicken, all at once! In Singapore, take advantange of ‘Let’s Meat’ at Ginett every Mondays, a special weekly offer where you can enjoy a juicy meat platter that is perfect for sharing.
If you are not sure which one to pick, do not hesitate to ask for recommendations from our friendly staff. With its subtle fat marbling and amazingly beefy yet nutty flavour, the rib eye steak is at its most delicious when grilled.Īt Scarlett Bangkok, it is one of our most popular and tasty cuts, which you can try in 3 different varieties, which are: grain-fed dry-aged Australian wagyu rib eye, grain-fed Australian wagyu rib eye and grass-fed Australian angus rib eye. Or when in Yangon, visit Babett and order the juicy Australian Wagyu Prime Rib, served straight from the charcoal grill!Īlso called beauty steak, the rib eye has just the right amount of fat and comes from the same cut as the prime rib, but to be considered as a rib eye steak, the bones have to be removed. If you are in Singapore, you can also sink your teeth into the free-range Australian Angus Côte de Boeuf at Ginett. This cut of beef is a crowd favourite in our restaurants you can experience a succulent 1kg La Côte de Boeuf (beef prime rib) at Scarlett Bangkok and Scarlett Hong Kong. The traditional way to prepare prime rib is to cook it in its own juice to prevent it from drying while being roasted. Prime RibsĪlso known as Côte de Boeuf, it is a larger cut of beef that comes with bone and boasts a superior taste due to its fat marbling that creates a juicy mouthfeel and exquisite flavour. They are best cooked over dry heat and some of taste even better when slow-cooked or roasted. As they come from a fattier cut of beef, they are known for their juiciness, tenderness, superb marbling and succulent flavour. This part produces prime rib, short rib, ribeye steak and ribeye roasts. Rib CutsĪs the name suggests, it is a cut from the rib area. These primal cuts are then broken down into sub-primal cuts, such as flank steak, flat iron steak, filet mignon and rib eye. Before you sink your teeth into your next steak, what you need to know is that the cow is broken down into primal cuts which include the loin, sirloin, rib, brisket round, chuck, flank and more. Knowing what makes each steak unique will enable you to have an even better culinary experience when ordering a beef dish.įirst off, let’s start with the differences in each cut of beef. Have you ever gotten confused with all the names of the different cuts of beef when you are at the restaurant and wondering what to choose? Or what makes each of them different and special? Would you like to know how steak should be cooked, or what is the most tender steak you can order?ĭon’t worry, we know the struggle and we are here to enlighten you! Read on to find out more about the distinctive characteristics of different cuts of beef, mainly the most common ones, and what are the best cooking methods for each of them.
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