STEAK GUIDE

At the Butcher on Bundock we are proud to sell the finest steaks in Australia and have provided a guide to our cuts of steak below

Eye Fillet
	The Eye Filet deserves its reputation as the most tender, elegant steak of all. Carved from the prized tenderloin, this delicate, lightly marbled cut has the mildest flavor of all our steaks.
Rib Fillet
	The Rib Fillet offers the marvelous texture of a steak and the rich flavor of Prime Rib. The secret is in the "flavor kernel," a ribbon of marbling running through the steak, which melts during cooking.
Porterhouse
	The Sirloin is a firm, well-marbled steak from the heart of the loin. The characteristic "white tail" keeps it juicy during cooking. Its full flavor and aroma come alive when grilled.
T Bone
	The mighty T Bone is two steaks in one! On one side of the bone there's a large Porterhouse and on the other, a tender Eye Fillet. Guaranteed to satisfy even the largest appetite!
Rump
	Our leanest, firmest, many say tastiest steak. Our expert steakcutters leave just enough of the exterior fat to bring out its uniquely bold, beefy flavor. If you prefer a steak with a robust taste and texture, this one's for you!