Steak holds a special place in Kiwi kitchens and at backyard BBQs. Whether you are a seasoned master chef or just starting out, knowing and understanding the different types of steak can help you create mouth-watering meals every time. AtHalswell Butchery, we pride ourselves on offering premium cuts that bring out the best in every beef lover's experience. This guide will help you choose the right cut, master your cooking methods, and appreciate the full, beefy flavour of every bite.

Understanding Beef Cuts

What Are Beef Cuts?

When it comes to beef steaks, the cut matters. Beef is divided into primal cuts like the short loin, rib, and sirloin, which are then broken down into subprime cuts such as porterhouse steak, ribeye steak, and sirloin steak. Each cut varies in tenderness, fat marbling, and flavour. Some offer a rich flavour perfect for grilling over intense heat, while others, like flank steak and skirt steak, are best sliced thinly for stir-fries or marinated for extra tenderness.

Why Ageing Matters at Halswell Butchery

At Halswell Butchery, we specialise in dry-aged beef. Our expert butchers let premium cuts rest under controlled conditions, enhancing beefy flavour and ensuring each steak is incredibly tender. Ageing breaks down connective tissues naturally, giving you the most tender steak possible without the need for mechanically tenderised methods.

Popular Steak Cuts at Halswell Butchery

Fillet Steak

Also known internationally as filet mignon,fillet steak is a tender cut from the whole tenderloin. With minimal fat marbling, it offers a buttery texture and mild flavour — perfect for pan searing to medium rare perfection.

Ribeye Steak

A rib steak, or sometimes called a Scotch fillet, is cut from the whole boneless eye of the rib roast.Ribeye steak is prized for its fat marbling, resulting in an intense flavour and juicy bite. It's ideal for grilling at intense heat or roasting.

Porterhouse Steak

A porterhouse steak is cut from the short loin area of a beef cow. This steak is the same as a T-Bone steak in terms of where the meat is cut on the two sides of the T-shaped bone of the beef.

Rump Steak

Known for its strong, robust flavour,rump steak comes from the bottom sirloin. It's lean but full of character, ideal for slow cooking, roasting, or fast grilling.

BBQ Steak

OurBBQ steaks are selected for their versatility, which makes them perfect for grilling over flames. 

Cross-Cut Blade Steak

With plenty of connective tissue,cross-cut blade steaks are a great budget-friendly option. They're best slow-cooked into rich stews, bringing out an intense flavour and meltingly tender texture.

Topside Steak

Topside steak is a lean cut from the round, offering a mild, clean flavour. It's best when marinated and pan-fried quickly or used in thin strips for stir-fries.

Shin Beef 

Shin Beef is the ultimate cut for slow cooking. Full of collagen and connective tissue,shin beef creates succulent, fall-apart dishes like stews and braises.

Flintstone Steak

Flintstone steak (large, bone-in cut) is a beef ribeye that has been left on the rib bone to enhance the flavour and help with cooking. Perfect when seared in a pan or on the BBQ, then roasted to finish in the oven or under the hood.

Choosing the Right Steak Cut

Cooking Method Considerations

Grilling, pan searing, slow cooking, or roasting — the best cooking methods depend on your chosen cut. Tender cuts like fillet steak love quick, high-heat methods, while tougher cuts like flank steak shine with slow, moist cooking.

Tenderness & Flavour Profiles

Some prefer the buttery mouthfeel of beef tenderloin, while others seek the robust flavour of a strip steak or skirt steak. Personal preference and occasion guide your best choice.

Budget-Friendly Options

For quality on a budget, rump steak, cross-cut blade steak, and topside steak deliver fantastic value. They are leaner steaks that, when prepared correctly, provide exceptional taste without breaking the bank.

How to Cook Steak Like a Pro

Grilling, Pan-Searing, and Roasting Tips

Always let the steak come to room temperature before cooking. For best results:

• Use intense heat to quickly sear steaks like ribeye and porterhouse.

• Pan sear filet mignon to medium rare for optimal tenderness.

• Slow-cook thicker, leaner cuts like blade steaks for juicy stews.

Recommended Doneness Levels

• Rare: Bright red, cool centre

• Medium Rare: Warm, red centre (ideal for most steaks)

• Medium: Pink, firm centre

• Medium Well: Slightly pink centre

• Well Done: Fully cooked through, firmer texture

Perfect Pairings: Sauces, Sides & Wine

Elevate your steak with classic sides like roasted vegetables, creamy seasoned mashed potatoes, or a crisp salad. Try béarnaise, chimichurri, or peppercorn sauces for extra flavour. For wine, match the richness of porterhouse steak or ribeye steak with a bold Syrah, Pinot Noir or Cabernet Sauvignon.

Why Buy Steak from Halswell Butchery?

Locally Sourced Canterbury Beef

We proudly supply NZ beef cuts raised in Canterbury's lush pastures, which are known for quality and ethical farming.

Dry Aged for Flavour & Tenderness

Every premium cut at Halswell Butchery is carefully dry-aged, enhancing beefy flavour and tenderness you won't find in supermarket meats.

Expert Advice from Local Butchers

Our butchers are passionate about helping you find the right meat cut for any occasion. Whether you're looking for a tender cut for grilling or a leaner steak for stir-fries, we're here to help.

Conclusion

With so many incredible steak cuts to choose from, knowing what suits your style, taste, and cooking method makes all the difference.  Halswell Butchery  is your trusted source for premium NZ beef, expert advice, and unbeatable flavour.

Order the Perfect Steak Today!

Ready to find your perfect steak? Whether you love a porterhouse steak, fillet steak, or flank steak, we have the premium cuts you'll love.

Order online orvisit us in-store today and experience the best of New Zealand beef!

Frequently Asked Questions

What is the most tender steak cut?

The beef tenderloin (also known internationally as filet mignon) is the most incredibly tender cut, offering a buttery texture with minimal fat.

What is the difference between a ribeye and a porterhouse steak?

A ribeye steak is rich with fat marbling and often bone-in or boneless, while a porterhouse steak features both a New York strip and filet steak divided by a T-shaped bone.

How should I cook a flank beef steak for the best results?

Flank steak is best marinated and grilled over intense heat, then sliced thinly across the grain to maintain tenderness.

Is a topside steak good for grilling?

Topside steak is a lean cut and can be pan-fried or grilled quickly. Marinating beforehand helps tenderise the lean meat.

Can you slow-cook a blade steak?

Yes! Cross-cut blade steaks are perfect for slow cooking, resulting in a melt-in-your-mouth, richly flavoured meal.