The ultimate guide to the "Big Four" beef steaks, from the online butcher Donald Russell.
Donald Russell Head Butcher Mark describes the preparation of the 'Big Four' beef steaks, Fillet steak, Sirloin steak, Ribeye steak and Rump steak. All our beef steaks are cut from traditionally matured grass-fed beef, which is naturally reared and hand cut by our specialist butchers.
For more information visit donaldrussell.com/cm/meat_perfection.htm
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