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silverside, topside & rump steak

A steak is a cut of meat (usually beef). Most steaks are cut perpendicular to the muscle fibers, improving the perceived tenderness of the meat.
Beef is the culinary name for meat from bovines, especially domestic cattle (cows).topside Beef is one of the principal meats used in the cuisine of South Africa, Middle East, Australia, Argentina, Europe and the USA and is also important in Africa, East Asia, and Southeast Asia. Beef is considered a taboo food in some cultures, especially in Indian Culture.

Beef muscle meat can be cut into steak, roasts or short ribs. Some cuts are processed into Biltong and trimmings. When mixed with meat from older, leaner cattle it is used for minced meat or sausage. Some intestines are used more often as natural sausage casings. The lungs and the udder are considered unfit for human consumption in many countries. Beef bones are used for making beef stock and stews.
In absolute numbers, the United States, the European Union, Brazil, and the People's Republic of China are the world's four largest consumers of beef. On a per capita basis, Argentines eat the most beef at 64.6 kg annually per person; people in the USA eat 40.2 kg annually, while those in the EU eat 16.9 kg.silverside
Chateaubriand steak
Usually served for two, center cut from the large end of the tenderloin. Sometimes it's extra thick top sirloin.
Chuck steak
A cut from neck to the ribs.
Cube steak
A cut of meat, usually top round, tenderized by fierce pounding with a mallet or mechanical blades.
Filet Mignon
A cut from the small end of the tenderloin; the most tender and usually the most expensive cut by weight.
Flap steak
A cut from the bottom sirloin.

Flank steak
From the underside. Not as tender as steaks cut from the rib or loin.
Flat iron steakrump steak
A cut from under the shoulder blade.
Hanger steak or (French) onglet
A steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the butcher's tenderloin or hanging tender.
Popeseye steak
Thinly sliced rump steak, originating in Scotland and available in the UK.

Rib eye steak
A rib steak consisting of the longissimus muscle and the spinalis or cap. This comes from the primal rib used to make prime rib which is typically oven roasted as opposed to grilled as is typical with rib eye.

Round steak, rump steak, or (French) rump steakcut steak
A cut from the rump of the animal. A true grilling steak with good flavor though it can be tough if not cooked properly.

Sirloin steak
A steak cut from the hip. Also tends to be less tough, resulting in a higher price tag.

Outside Skirt steak
A steak made from the diaphragm. Very flavorful, but also rather tough.

Inside skirt steak
A steak from the flank or bottom sirloin similar in appearance but more tender than the outside.

Strip steak
A high-quality steak cut from the strip loin, a muscle that is relatively low in connective tissue, so it is particularly tender.beef cutting chart

T-bone steak and Porterhouse
A cut from the tenderloin and strip loin, connected with a T-shaped bone. The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse – though generally smaller in the strip – will have more tenderloin. T-bone and Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size.

Tri-tip steak/roast
Also known as a Triangle Steak, due to its shape, it's a boneless cut from the bottom sirloin butt.

chilli biltong stixHand-sliced Biltong Stix made of Rump Steak - ready for the drying process