Sirloin, fillet, rib-eye, and rump a.k.a. some of the most popular steak cuts, and for good reason. The Campbell Brothers popular cuts guide explains each of the most common and in-demand steak cuts that consumers love. Our guide will help you in planning your menu and food offering, understand the best cooking methods for each type of steak cut and gain an idea of price points.
Our skilled butchery teams in Scotland and London prepare meat on site daily, so we can supply high-quality steak cuts that meet your needs and satisfy consumers. To discuss your wholesale meat needs and to add some well-loved steak cuts to your menu, please get in touch with our team.
Fillet steak, also known as tenderloin, is a prized cut from the beef loin. It originates from the muscle that runs along the spine, resulting in its tender and lean texture.
With minimal marbling, it has a lower fat content compared to other cuts of beef, making it an excellent choice for health-conscious individuals. To preserve its tenderness and flavour, the best cooking method is quick and on a high heat.
Ribeye steak is taken from the rib section of the cow, specifically from the ribeye muscle. Its marbling is abundant, giving it exceptional flavour, tenderness, and juiciness.
The high-fat content results in a succulent steak offering a premium menu choice. The best cooking method for ribeye steak is grilling or pan searing.
Sirloin steak comes from the sirloin section of the cow, located just behind the rib section. It is a leaner cut with moderate marbling, making it a popular choice for those seeking a balance between tenderness and lower fat content.
The best cooking method for sirloin steak is grilling, broiling, or pan searing.
Tomahawk steak is a visually impressive cut taken from the rib section of the cow, where the rib bone is left long, resembling a tomahawk axe. This cut is generously marbled, ensuring a succulent and flavoursome taste.
Great for diners to share, the high-fat content contributes to its tender texture. For the best cooking method, grilling or pan searing are ideal choices.
Chateaubriand steak is obtained from the centre-cut of the tenderloin, the most tender part of the cow. As it comes from the same area as filet mignon, it boasts a similar lean and tender texture.
With minimal marbling, its fat content is lower than other cuts, but it compensates with its exceptional tenderness. Another great choice for diners looking to share a dish. The best cooking method for chateaubriand is searing or roasting at high heat
Rump steak is sourced from the hindquarters of the cow, specifically the rump or gluteus maximus muscle. This cut has a moderate fat content and is well marbled, contributing to its robust flavour and tenderness.
The best cooking method for rump steak is grilling, broiling, or pan searing. Rump steak is a versatile choice, offering a satisfying dining experience at a more affordable price point.
Find out more about our wholesale beef with our guides on types of products and processes.
We champion sustainability in the meat and catering industry and support nose to tail dining.
We work with trusted, approved suppliers to source a variety of local, UK, EU and Red Tractor approved ranges of meats.
Adding further flavour to quality meat through dry ageing beef in our dry age chamber with Himalayan salt wall.
Campbell Brothers premium brand beef range – CB Reserve Scotch Beef that has been carefully selected from the finest cattle.
Our experienced team are here to answer all your questions, from general account enquiries, to discussing your butchery specification and advice on products to suit your menu.
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