0 The different types of steaks you’ll find at Bennetts Farm Shop
Let’s talk different types of steaks One of my favourite topics 
You will likely have heard of the steaks in the picture above, these are the most popular and commonly known.
Top right – fillet
Bottom left – ribeye
Bottom right – sirloin
You can see the quality fat on the rump and sirloin and marbling of the ribeye (which is intramuscular fat, the breeding & feeding we do supports this!) There are less ribeye and fillet steaks on an animal than rump and sirloin, plus they’re super popular cuts, which is why these always sell out so quickly! (Our next animal is due back beginning of July FYI 
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There are some other great cuts, which you’ll also find in our shop…
Denver – Cut from the chuck, on the shoulder. This is the most heavily marbled muscle section and the 4th most tender! This is an intensely-flavoured, well marbled, tender steak.
Bavette – The French name for flank steak. Rich in flavour & relatively loose in texture, it almost falls apart when cooked. This has a high degree of fine intramuscular fat, which adds depth of flavour.
Flat Iron – Another cut from the shoulder, and another popular choice with deep flavouring and lovely marbling. Despite the marbling, is it a still lean source of high quality protein!
We love James Martin & BBC Good Food for great steak cooking recipes!
All of our steaks, which start at £10.95 for 2, are our very own grass fed Aberdeen Angus beef, which is reared from start to finish by us here at Bennetts Farm. Thanks to the grass based diet, our beef is high in omega-3 fatty acids, and has higher levels of vitamins A and E, and Conjugated Linoleic Acid (CLA) than grain based beef, which may offer a defence against heart disease and diabetes.
Grass fed beef tastes great and is the best for you AND the environment, read more about it here 