After nearly half a century working behind the meat counter, a Morrisons butcher has revealed which steak cut he believes is the best choice for home cooks. Andy Teanby, who joined Morrisons as an apprentice in 1977, has spent almost 50 years cutting, preparing and recommending meat to shoppers. When asked which single steak he would choose for dinner, his answer was clear: sirloin.
Sirloin Steak: The Top Pick of a Veteran Butcher
Andy Teanby's recommendation comes as part of National Butcher's Week, a celebration of the skilled experts behind Britain's fresh food counters. Morrisons asked its longest-serving Market Street butcher a simple question: if you could only choose one steak for dinner, what would it be?
“Sirloin steak is my favourite because it's really tasty and easy to cook,” says Andy. “You can't go wrong with a good sirloin.”
His verdict may surprise shoppers who assume the most expensive cut must automatically be the best. While fillet steak is prized for its tenderness and rib-eye has become increasingly popular thanks to its rich marbling, Andy believes sirloin strikes the best balance between flavour, texture and ease of cooking – making it an ideal choice for everyday cooks.
Nearly 50 Years of Expertise
Andy Teanby has witnessed dramatic changes in the steak aisle over his career. “We didn't even sell rib-eye steak when I started,” he says. “Now it's one of our most popular cuts.”
Food trends have moved faster than ever, from pulled pork to birria tacos, but Andy says helping customers choose the right cut remains one of the most rewarding parts of the job. “I enjoy talking to people and helping them choose the right cuts. Sometimes you get unusual requests, and it's great to be able to offer advice and find exactly what they need.”
Why Sirloin Wins for Home Cooks
For shoppers who don't cook steak regularly, the balance of flavour, tenderness and ease of cooking can make all the difference. Sirloin steak offers a robust beefy flavour with a tender texture, but is less expensive than fillet and easier to cook than rib-eye, which requires careful handling of its fat content.
Andy's advice is backed by decades of experience. When a butcher with nearly 50 years of experience says you can't go wrong with sirloin, it's advice worth listening to. For anyone standing in front of the meat counter wondering where to start, the answer may be simpler than they think.
