Specialist Butchers Reveal the Subtle Tricks That Make Steak Better

Brits are defying the plant-based trend, spending more on beef despite the increasing cost of living. UK retail spend on beef reached around £5.2 billion in the year to March 2025, up 4.6% year on year, even with a significant jump in steak prices.

Steak sales climbed by 1.7% in volume, while mince grew 3.5%. After years of growth in vegan and plant-based diets, some consumers appear to be returning to meat, opting for fewer but higher-quality cuts, suggesting the appetite for beef is still in high demand.

“We’re noticing a real shift in how people are approaching meat,” says a spokesperson from online butcher Campbells Meat. “Consumers are buying higher-quality steak and mince. Even with prices rising, people are willing to pay more for meat that tastes better and has been carefully sourced.”

Campbell’s team of specialist butchers and chefs has shared their expertise on simple ways to bring out the flavour and texture in high-quality beef, focusing on cuts and techniques that many homecooks often overlook. 

Don’t trim the fat on ribeye

Ribeye is celebrated for its marbling, but the outer layer of fat is where much of the flavour develops. Leaving a thin edge intact helps the meat stay juicy and adds a caramelised richness when seared or grilled. 

Many home cooks remove all the fat, thinking it’s unnecessary. Keeping it allows the steak to self-baste as it cooks, enhancing tenderness and flavour. Even a small amount of well-rendered fat can elevate a mid-range ribeye to something more indulgent and restaurant-worthy. 

Rest your sirloin properly

Sirloin is often cooked straight from fridge to pan, which can leave it dry. Allowing the meat to rest at room temperature for 20 to 30 minutes before cooking evens the internal temperature, producing a juicier, more tender steak.

After cooking, rest it again for a few minutes to let the juices redistribute. Skipping this step is one of the most common mistakes in home kitchens. A perfectly rested sirloin is more tender and carries a richer, beefier taste.

Try the fillet tail

Fillet is prized for tenderness, but the narrow tail end is frequently overlooked. It is slightly leaner than the centre but has concentrated flavour and cooks quickly, making it ideal for pan-fried medallions or stir-fry dishes. 

Many shoppers discard this part without realising its potential. Cutting it into small portions ensures even cooking and a melt-in-the-mouth texture. It’s an inexpensive way to enjoy premium fillet quality without losing out on taste.

Brisket deserves slow love

Brisket is often associated with barbecue, but it shines with classic slow-cooking methods. Choosing a piece with good fat marbling and cooking it gently at low temperatures for hours allows the connective tissue to break down, producing a silky, rich texture.

Slicing against the grain is the key to tenderness. Even a high-quality UK brisket can be overlooked by many home cooks. Taking the time to slow cook it gives you far more tender and flavourful results. 

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