Y-Bone Steak

BEEF CHEAT SHEET

Y-BONE STEAK

The Y-Bone steak comes from the shoulder and is named after the distinctive Y-shaped bone at its centre. It includes a mix of working muscles and connective tissue, which give it a rich, traditional beef flavour. While it’s not as tender as premium cuts like the Eye Fillet, it makes up for it with bold character and hearty texture. Expect a steak with a bit more chew, loads of flavour, and that classic, satisfying feel — perfect for BBQ lovers and those who enjoy a real, full-flavoured cut.

Y-Bone is best cooked low and slow first, then finished with a hot sear. This method helps soften the connective tissue and makes the steak much more enjoyable to eat.

Our recommendation:
Reverse Sear or BBQ Two-Zone Method

Let the steak come to room temperature before cooking.
Start by slowly cooking it at a low temperature — either in the oven (around 100°C / 210°F) or on the cooler side of the BBQ — until it’s mostly cooked through.
Then finish it with a quick, hot sear in a pan or directly over flame to get a nice crust on the outside.
Let it rest before slicing and serving.

If you're after something ultra tender, you can also slow-braise it — cook it gently in a bit of broth or sauce until it’s fall-apart soft, then finish with a quick sear.

HIGHLANDS10

Next Deliveries June 3rd - 6th

Y-BONE STEAK