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Raw ribeye
Without a doubt, this is my favourite; thick cut with just the right amount of fat to give excellent flavour, this is a deliciously juicy, tender choice. In Kyloe, we have a 60 day ribeye – which is hung on the bone for 60 days to give more depth of flavour.
To prepare, I would cook the cut to medium/ medium rare, giving the opportunity for the fats to melt down and pair up perfectly with the meat. Whenever I have the chance to sit and eat in Kyloe, I always choose the rib-eye! We serve a 300g cut - it is also the most popular by diners!
2. Sirloin on the Bone
Sirloin on the bone
It is said that cooking meat on the bone makes the meat tastier, cooks more evenly and, it is even more nutritious. I firmly agree. Cook it on a Josper grill, and the charcoal that is added gives the most delicious smokiness to the beef – a really exceptional flavour! This is how a sirloin should be eaten!!
3. Fillet/ Chateaubriand
My favourite thing about a fillet is its versatility; tender and lean, it is ideally suited to a whole host of different dishes and flavours. My favourites include carpaccio, steak tartare and Beef Wellington, which are all perfect for this fine cut. Chateaubriand makes the ideal melt-in-the-mouth sharing steak, although, it always seems a shame to share it…
4. Shetland sirloin
This cut is 100% Shetland breed and is unique – it’s a sirloin that eats like fillet! This Shetland sirloin is tender, like a fillet, but is packed with the juicy flavours that a sirloin brings. While the fillet is often thought of as the premium cut, the fat surrounding a sirloin locks in all the flavour and makes for the most succulent steak experience. I would recommend cooking this rare to medium/rare, and of course, the most important thing - leave time to rest after cooking!
5. Bavette
This is referred to as the butchers cut; it is also very popular in France (showing off my knowledge here!) This cut is best served medium rare and we carve this very thinly for our diners in Kyloe. I refer specifically to that offered by Hardiesmill in the Scottish Borders.
Robin and Allison Tuke are pure bred Aberdeen Angus farmers who produce some truly world class beef. Their cattle is farmed, slaughtered and butchered with care by people who really know and love their product. The rump is 100% grass fed and hung for at least 30 days, which significantly improves the magnificent flavour.
