Ribeye Steak

Has a reputation for being the most well marbled cut and delivers intense beef flavour and tenderness. Fast cooking and convenient. Simply season and cook by grilling, broiling or pan-frying. The king of beef cuts.

Striploin Steak

Great marbling, delivering exceptional flavour and tenderness. Fast cooking. Simply season with salt and grill, broil or pan-fry.

Tenderloin Steak

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Considered to be the most tender cut of beef available and the most expensive. Very soft muscle fibres and typically a bit less muscle fat than other popular steaks.

Top Sirloin Steak

This leaner steak is a great bang for your buck steak. A bit leaner but still great for searing and grilling. It contains a deeper flavour profile than the ribeye and striploin.

Flat Iron Steak

A popular foodie cut. Quite often the most tender cut after the tenderloin and full of marbling. Best cooked on the grill. Slice into strips with the grain and enjoy!

Flank Steak

Excellent deep beefy flavour in this cut with wonderful muscle fibres. Works will grilled, pan-fried or marinated. Simply season, cook to medium-rare and slice it into strips.

Bavette Steak

Very similar to a skirt steak. Very good steak to marinate or also grill if well marbled. Deep earthy flavours. Coarse muscle fibres so sometimes enjoyed better cut against the grain.

Skirt Steak

One of our favourite cuts at Penokean. Great versatile steak for breakfast, lunch or dinner. Rich in marbling and because its thin, it is very quick to grill on the BBQ.

Tri-tip Steak

A very underrated steak but not as popular because of its triangular shape and changing muscle grain direction. Tender and well marbled, this steak does well both grilled or cooked as a roast.

Short Ribs

Deep, rich beef flavour is the hallmark of short ribs. They contain a lot of marbling and are best braised or smoked for fall off the bone tenderness.

Osso Bucco

Popular braising cut. The shank is loaded with flavour because of all the work it puts in but braise or cook it very slowly for best results.

Prime Rib Roast

The king of roasts for a lot of people. This is the same muscle as the ribeye steak but in roast form. Excellent in tenderness, flavour and juiciness.

Blade/Pot Roast

We many times will opt for a blade roast over a prime rib roast due to its muscle fibres and the increased amount of fat that breaks down and turns this roast into something melt in your mouth good but at a lower price point than a prime rib.

Round Roast

Can also be known as an inside round or outside round roast. These roasts are typically much leaner (and therefore also dryer) and better suited to braising in stock or marinades. Slice thin for best results.

Eye of Round Roast

One of the leanest cuts of beef with the mildest flavour. To maximize the tenderness factor, cook to medium and let it rest for 15min prior to consumption. Carve across the grain in thin slices.