The MASH Guide to: Steak Cuts
It's Thursday and it's time for another MASH Guide! This time, we've decided to take a look at where exactly those steaks of ours come from. We've got a handy guide up above, but we're focusing on the steaks we serve in order to dig a little deeper:
The clue is in the name: the tenderloin is amongst the most tender of cuts. That’s because the muscle there doesn’t bear weight, so it doesn’t become tough. The tenderloin is where a fillet steak comes from.
Find it at MASH: Uruguay Fillet
Sirloin (or Short Loin)
The New York Strip is cut from the short loin, which is in the middle of the back. It got its name from allegedly being first served in Delmonico’s Restaurant, NYC, and is amongst the most popular of steaks. It is boneless and has a decent amount of fat, to keep it tender. A Porterhouse (or T-Bone) cuts right though the middle of the short loin and the tenderloin, giving you a strip steak on one side and a fillet on the other.
Find it at MASH: NY Strip, Porterhouse
The Rib is one of the most popular cuts of steak and makes up the majority of our menu – best known for the Ribeye (so named because it comes from the centre, and not because it looks like an eye). Ribeye can be served on or off the bone, and tends to be a fattier cut, which keeps the meat tender and flavoursome while cooking. The Rib is also the domain of the formidable Tomahawk, which is served with the entire length of the rib bone, and the Danish long bone.
Find it at MASH: Danish Ribeye, Danish Long Bone, American Ribeye, Uruguay Ribeye, Tomahawk – Try a few to taste the difference!