The beef topside is found in the hindquarter of a cattle's leg, giving the meat a strong flavour and a lean bite

The tomahawk is a specialised cut that is carved from a cattle's rib, with the bone still intact. With a great portion and presentation, this is a must-try steak.

A crosscut of a cattle's middle back short loin, the T-bone contains parts of the top loin and tenderloin, giving it a meaty flavour with chewy tenderness.

The beef tenderloin is found beneath the ribs, and right next to the backbone of cattle. Its tenderness comes from the lack of weight-bearing muscles.

The striploin is cut from the short loin of cattle. It is made of lesser-used muscle, thus being the second most tender cut from beef.