Guide to buying steak Part 2
From traditional cuts such as sirloin and fillet to some newer ones such as bavette and picanha, there are so many different types of steak out there these days, it can be a bit confusing.
Versatile, tasty and tender, there's a steak cut for every occasion; from a quick mid-week meal to more formal affairs.
Chef and butcher Henry Herbert has teamed up with Quality Standard Mark beef and lamb on a mission to capture the knowledge of the nation’s butchers and to pass on their skills, advice and hints to keen cooks.
So watch our videos where Henry explains the differences between all the delicious cuts of steak on offer and shows you how to get the best out of each of them.
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