Bellapais

All our meat is carefully selected and butchered on site, we never use pre-packed Meat, our steaks are all hand cut and are always larger than the weights stated. All cuts of steak cook differently, and their taste and texture depend on how long they are cooked for, so we have compiled a short guide to help those who are unsure on which cut to choose.

The most expensive cut of beef and probably the most flexible by way of cooking. Fillet is extremely tender, has minimal fat content so can be eaten as rare as you like but still stays tender when cooked for longer.

Taken from the midale of the back, sometimes known as Entrecote or Strip steak, a fairly lean cut with a nice piece of fat on the side that adds flavour but can easily be separated from the meat, again delicious across the cooking range a real safe choice.

Further forward than the Sirloin, this cut is taken from the fore rib, has quite a bit of fat marbling which makes this cut very tasty, however it is best cooked from medium rare onwards to well done in order to get the best from this cut, not really recommended for rare or bleu.

Taken from the top of the back side, a really tasty cut, great across the cooking range but in our opinion its best flavour and texture is brought out when cooked medium or under.

Large steak taken from the middle of the back where the sirloin meets the rump, T-Bone is actually half sirloin and half fillet so not only do you get the flavour from the strip of fat on the outside of the sirloin but the flavour of the meat cooking on the bone, the longer it cooks the better the taste, medium rare onwards is best.