OUR FEED

Know your beef cuts with Chef Tony Moss

Chef Tony Moss at Meat Market Restaurant South Wharf Melbourne

Want a great steak but not sure which cut to order? Here’s some expert help! At Meat Market South Wharf, Chef Tony Moss selects only the best beef cuts for the menu.

Eye Fillet at Meat Market Restaurant, South Wharf, Melbourne

Eye Fillet

The eye fillet is just underlying the rib cage, that’s the laziest part of the animal, so it’s really nice and tender. I look for a not too deep red, but more of a maroon colour, nicely marbled and free from tears – so when the butchers are butchering it they should take care that it remains a neat piece.

Preparation: Eye fillet suits fast cooking and is most often served medium rare. It’s usually cut into pieces of about 200 – 250g, but you can also roast a whole piece in a hot oven and then take it out and let it rest for half the cooking time.

Price point: About $29 – $35 per kilo for a nice cut from your butcher or market.

Scotch fillet Rib eye fillet at Meat Market Restaurant South Wharf Melbourne

Scotch fillet (also called rib eye)

With the scotch fillet you’re heading towards just off the rib cage of the cow. It’s probably my favourite cut. Because of the beautiful amounts of fat through the cut, it remains really moist and tender. Look for a piece that doesn’t have a huge amount of fat running through the fillet –a 10 cent piece size eye of fat is good and as little connective tissue as possible.

Preparation:  Great for fast grilling and frying. It’s often served on the bone and a whole piece would weigh about 300 – 350g.

Price point: About $29 – 35 per kilo. It’s a similar price to Eye fillet, but you often end up paying more because scotch fillet cuts weigh more.

Rump Steak at Meat Market Restaurant South Wharf Melbourne

Rump

Rump comes from the hind quarters above the legs, a part of the animal that works a lot. It’s generally butchered off the hip bone. The taste is a bit more robust. When buying a piece, you don’t want massive pieces of connective tissue, or a huge grouping of fat – you want fat evenly distributed.

Preparation: This cut needs to be handled with care. A fierce heat at the start on the grill to get grill marks, then gently finish it in the oven, take it out, and rest for half the cooking time. It can also be roast in a whole piece, that’s quite an extravagant cut that will feed a lot of people. At Meat market we portion rump into 350g pieces, which are seared on the BBQ and finished in the oven. When it’s served in the restaurant it’s the only cut that we slice before it goes to the customer. Because it’s a hard-working piece of meat, it needs to be cut against the grain – look for dots in the meat rather than lines across the meat.

Price point: At a market or butcher you can pick up rump for about $8 – $9 per kilo.

Tips:

– Always have your meat at room temperature before cooking to ensure even cooking.

– Once you’ve finished cooking, rest the meat for half the time you cooked it.

– Always carve against the grain – long strands of muscle tissue run from head to tail of the cow.

 

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