Steak Lovers' Guide: Finding Your Perfect Cut

Ever stood at the butcher counter wondering which steak to choose? You're not alone! With ribeye, fillet, rump, and sirloin all looking equally tempting, it can be tricky to know which one's right for you. Let's sort that out, shall we?

We're going to break down what makes each cut special, how to cook them properly, and (here's the best bit) show you how our beef boxes let you try them all without the guesswork.

Fillet Steak: Pure Luxury

Fillet is the tender one. We mean properly tender—the kind that melts in your mouth. It comes from beneath the ribs where the muscle doesn't do much work, so you get that buttery, soft texture that's just gorgeous.

Now, fillet's got a subtle flavour rather than a big beefy punch, but that tenderness? Absolutely worth it for special occasions.

How to cook it: Get your pan really hot, season well with salt and pepper, then 2-3 minutes each side for medium-rare. Don't overcook it—you'll lose all that lovely tenderness!

When to choose it: Date nights, celebrations, or when you fancy treating yourself to something really special. Lovely with a peppercorn sauce.

Ribeye Steak: The Flavour Lover's Choice

If you're all about flavour, ribeye's your cut. See all that beautiful marbling running through it? That's where the magic happens. As it cooks, the fat melts right into the meat, keeping everything juicy and delivering that deep, rich, beefy taste.

The texture's a bit firmer than fillet, but honestly, that flavour more than makes up for it.

How to cook it: Let it come to room temperature first (really does make a difference!), season generously, then into a hot pan for 3-4 minutes each side for medium-rare. Give it a good 5 minutes' rest—trust us on this one.

When to choose it: When you want proper steak flavour and don't mind a bit of fat. Keep the seasoning simple and let the meat do the talking.

Sirloin Steak: The Everyday Winner

Sirloin's brilliant because it gives you the best of both worlds—lovely flavour and good tenderness without the premium price tag. It's got enough marbling for taste and juiciness, but it's leaner than ribeye.

Think of it as your go-to steak. Reliable, delicious, and perfect for regular treats.

How to cook it: Season well and cook in a hot pan for 2-3 minutes each side for medium-rare. A griddle pan gives you those lovely charred lines too.

When to choose it: Midweek dinners, Sunday lunches, or whenever you fancy a proper steak without breaking the bank. Works beautifully in steak sandwiches too!

Rump Steak: The Hidden Gem

Here's a secret: rump is seriously underrated. It's got fantastic flavour (honestly rivals ribeye), and when you cook it right, it's wonderfully tender. Because this muscle works a bit harder, you get brilliant beefy taste at a price that makes it perfect for feeding the family or a crowd.

How to cook it: The key is not to overcook it—keep it rare to medium. High heat, quick cooking (about 3 minutes each side), then slice it against the grain after resting. That's the secret to making rump gorgeous and tender.

When to choose it: When you want excellent flavour without spending a fortune. Perfect for steak and chips, stir-fries, or family dinners.

So, Which One's Right for You?

Go for Fillet if you're after that melt-in-your-mouth tenderness and it's a special occasion.

Choose Ribeye if flavour's your top priority and you love a bit of marbling.

Pick Sirloin for everyday excellence, great flavour and tenderness at a brilliant price.

Try Rump for fantastic value and deep flavour (just cook it right and slice it properly!).

Regular Copas Beef Box

Perfect for families who love a bit of variety. You'll get steaks for weekend treats (choose from fillet & rump OR sirloin & ribeye), a lovely roasting joint, burgers for the BBQ, sausages, and mince for all those midweek favourites.

It's our award-winning box for good reason—everything you need for brilliant beef dinners without the fuss.

Premium Copas Beef Box 

Now this is the one for serious steak lovers. You get fillet, sirloin, ribeye, and rump steaks, plus roasting joints, burgers, sausages, mince, and short ribs. Basically, all our best cuts in one gorgeous box.

If you refuse to compromise on quality, this is your box.

What Makes Our Beef Special?

Our beef comes from heritage breed cattle (think Galloways and Short Horns) that are pasture-grazed right here on the farm. We dry-age everything for at least 28 days to develop that deeper, fuller flavour you just can't get from supermarket beef.

Every cut's prepared by our expert butchers, and we freeze it as soon as it's cut to lock in all that freshness. You know exactly where it's come from, how it's been raised, and that it's been done properly.

Ready to Find Your Favourite?

Have a look at our Regular Beef Box or treat yourself to the Premium Beef Box. Either way, you're in for some seriously good beef.

FAQs

Q: What's the difference between ribeye and sirloin steak and which should I buy?

Ah, the classic dilemma! Here's the thing: ribeye's all about that incredible flavour. You'll see loads of marbling (those white streaks of fat) running through it, and as it cooks, all that fat melts into the meat giving you this deep, rich, beefy taste that's just gorgeous. It's a bit pricier and has a firmer texture, but flavour-wise? Absolutely top tier. Sirloin, on the other hand, is your brilliant all-rounder. It's got enough marbling for good flavour and juiciness, but it's leaner than ribeye and more affordable. The texture's lovely and tender when cooked right. So which to buy? If you're after maximum flavour and don't mind paying a bit more, go ribeye. If you want excellent flavour with great tenderness at a better price point (and let's be honest, most of us do!), sirloin's your winner. Or better yet—grab our Regular Beef Box and you can get both to compare!

Q: How do I cook the perfect steak at home without drying it out?

Right, here are the secrets! First up—and this is crucial—take your steak out of the fridge 30-60 minutes before cooking to bring it to room temperature. Cold steak = uneven cooking. Pat it completely dry with kitchen paper (moisture is the enemy of a good crust), then season generously with salt and pepper on both sides. Get your pan properly hot—we mean smoking hot—before the steak goes anywhere near it. For a 2-3cm thick steak, cook it for about 2-3 minutes on the first side without touching it (no poking, no moving!), then flip and do the same on the other side for medium-rare. If you want it more done, pop it in a 200°C oven for a few minutes rather than keeping it in the pan. Now here's the absolute game-changer: rest your steak for at least 5 minutes after cooking, loosely covered with foil. This lets all those lovely juices redistribute through the meat instead of running out onto your plate when you cut into it. Follow these steps and your steak will be juicy, tender, and properly delicious. Works for all our cuts—fillet, ribeye, sirloin, and rump!