Having been to various 5-star hotels and first class restaurants — travelled business class in many places around the globe, I can prudently claim to be a steak connoisseur. I am confident enough to know the various cuts of meat and I can recommend that no tough meat will break your denture if you order rib eye or prime rib on the trolley.
In celebration of my granddaughter’s first Holy Communion last May 24, my children recommended that we have lunch at Outback Jacks in Rouse Hill NSW. Being the steak lover that I am, I placed an order for eye fillet. I chose 180 grams, thinking that what they call “Boss Cocky Cut — 250 grams was a bit too much for me.
But lo and behold! The steak came and I knew right away that it was NOT what I ordered. When asked, the food attendant checked with the chef who insisted that it was their eye fillet. From the looks of it, I knew it was probably rump steak — a much cheaper cut. Worse, the meat was much less than 180 grams. With a diameter of no more than 21/2 inches, the circular cut meat was probably a little over 100 grams.
For the benefit of our readers, pictured left is Prime Rib Steak, cooked medium rare. It is usually served on the trolley by 5-star hotels and sliced in front of the diner.
Notice the shape pink colour and juicy appearance plus the inner fat that suggests tender beef.