The man behind British butcher shops Ginger Pig reveals which cut of beef is the right one for you.

At The Ginger Pig, we only sell beef from native-breed cattle that have been grass-fed, been subject to the highest welfare practices and good animal husbandry. We dry-age our beef to a minimum of 28 days, with rumps ageing to around 40 days for maximum flavour and texture. But however good the quality of your beef is – whether it’s in a restaurant or from a butcher – it is important to understand the cut you are consuming. Most of us enjoy a good steak, but not all of us know the difference between a ribeye and a rump – or how to cook each of them best – which is why we have put together the following quick guide on choosing the perfect steak for every occasion. Regardless of cut, you should always well-season your steak on both sides with sea-salt crystals, and always get the pan or griddle really hot before putting the steak on. Finally, when the meat comes off the heat, you should rest it on a plate for at least five-to-10 minutes.

This is the trimmed eye of meat from within the fore rib, which is found on the upper part of the cow’s back. This cut has a lot of marbling through it, so when it cooks, the fat melts and bastes the meat. Fat provides an intense taste, so a ribeye steak should be juicy and full-flavoured. A ribeye is best cooked medium-rare to get the fat melting.

Simply put, this is ribeye that has still got the rib bone attached. Steak tastes great when cooked like this. A single-bone prime rib steak can be around 900g, so this is a good one to share. Prime rib is one of our favourite steaks as the flavour really packs a punch. As it’s a thick cut, it’s great on a barbecue or grill as you can build a decent char on the outside while keeping the meat medium-rare. If you’re cooking at home, sear very well in a hot pan all over, then finish in the oven.

The sirloin is found in the middle-back of the animal, next to the fillet. There is slightly less marbling on the loin, but it is tender in texture and has a good flavour. When cooking, make sure to really cook the fat running down the length of the cut – don’t trim it before cooking as you want the fat to melt into the pan and keep the steak basted.

This is a cut of meat with the sirloin on one side and the smaller fillet on the other, divided by a bone. This is a great sharing steak for those who like a bit of both cuts. It can be difficult to get the cooking bang-on for each as sirloin needs a little bit more cooking than fillet. To serve a T-bone, cut each steak away from the bone and then into slices, then lay them back either side of the bone.

The fillet is a cone-shaped piece of meat found next to the sirloin, and can be split up into three parts: the tail, centre cut and chateaubriand. The centre cut is what is most commonly used for steaks and is the priciest meat on the cow. Its flavour is not as rich as sirloin or ribeye due to the lack of fat running through it, but the texture is unrivalled – super soft and melt-in-the-mouth. The centre also works well cooked whole in beef Wellington – the centre cut is an even width so will cook evenly throughout. The chateaubriand is the largest section of the whole fillet cut and is the end closest to the rump. It can can be roasted whole for a decadent Sunday roast, or cut into steaks. The fillet tails are no good as steaks, but they are great for steak tartare or in beef stroganoff.

In our opinion, this is one of the best cuts on the animal, yet probably the one people choose least often. We dry-age our rumps for longer than the rest of the carcass, so the flavour is intensified and the texture starts to soften and tenderise. The best cut on the rump is the picanha, also known as the rump cap. It sits next to the sirloin and has a rich flavour, but it isn’t as expensive. This is fantastic on a barbecue or as a roast. If doing the latter, make sure you sear it really well in a pan all over before putting it in the oven, especially the side covered by fat.