Five things to look for when buying a steak:

1. When choosing a steak, striploin is a fine choice due to its tasty, melt-in-the-mouth succulence. Good striploin has just the right amount of fat and nice marbling. Rump (sirloin) steak is slightly cheaper than striploin but it's still a great steak for griddling or frying. Rib eye is the fattiest but also the tastiest cut. Fillet steak can be more expensive but it is the most tender.


2. Age of the steak is important, as the hanging process develops the flavour and tenderises the meat. So ask your butcher how long the beef has been hung for. All our steaks are hung for a minimum of 21 days.


3. Good beef should be a deep red colour.


4. Check the beef has good marbling - little streaks of fat running through the meat. This melts when heated, helping the steak to baste itself from within as it cooks. Don't mix marbelling up with the stringy sinew in poor quality meat. This sinew doesn't melt and is very chewy.


5. A good layer of creamy-white fat around the top of striploin and sirloin steaks is essential.