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    step is to choose which one you would prefer. The alternatives embrace rump, scotch fillet,
    porterhouse, eye fillet and T-bone as the primary premium cuts
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    the meat. There is a debate as to which is best out of grain-fed and grass-fed cattle, and actually the reply is grass-fed beef is more healthy for you as it is the most
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    best possible closing result.The rump and porterhouse
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    harder and chewier than the remaining, and
    you will see that a strip of fat at the prime of each of those steaks,
    which can assist flavour and tenderize the steak in the course of the
    cooking process. Both these cuts I might recommend consuming
    uncommon to medium-uncommon (I’ll talk about steak doneness slightly
    later).Meanwhile the scotch fillet will come very properly marbled with fats throughout,
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    the steak. This is my private favourite steak, and is finest eaten medium-uncommon to medium.Lastly we come to the T-bone, which
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