Frying pans - Import export

The t-shaped bone in the T-bone steak is from the back of the animal. The fillet and sirloin muscles sit on opposite sides of this t-shaped bone to form the T-bone steak. With little or no fat or connective tissue, the T-bone is a quintessential Aussie steak perfect for pan-frying or barbecuing.

Scotch fillet steak is prepared from a boneless beef rib set. The scotch fillet is found on the back of the animal and runs from the striploin (sirloin) to the chuck. Being a ‘support’ muscle not subjected to the heavy work of moving the animal around, scotch fillet steaks are tender, tasty, and moist and perform best with fast hot cooking methods such as pan-frying and barbecuing or stir-frying when thinly sliced.

The scotch fillet or cube roll sits between the chuck and the striploin (sirloin) muscles over the back of the animal and is a very tender, moist, and flavourful cut of beef perfect for a special roasting occasion. Given its tender nature, it can also be sliced into steaks to barbecue and pan-fry or strips to stir-fry.

The oyster blade sits on the shoulder blade and when separated from the shoulder can be cut into steaks for pan-frying or barbecuing. It has a thin line of gristle that runs through the center of the steak which should be scored to prevent curling when cooking. It is also a perfect cut for stir-frying with its full flavor and tenderness.

Typically the tenderest cuts of beef with the least amount of connective tissue are those cuts that sit along the spine of the animal as they do the least amount of work. The fillet or tenderloin (as the name suggests) is one such cut. With little or no fat or connective tissue the fillet is best suited for portioning into steaks for pan-frying and barbecuing or strips for stir-frying.