It’s the age old argument – What cut makes for the best steak! Well much of it comes down to personal preference – Do you prefer flavour over tenderness, does size matter, are you wanting dry aged, how are you cooking it? And the list goes on. Thanks to Australian Beef there’s a popular guide to cuts below. However whatever cut you prefer we believe it all comes down to the quality of the beef, and that’s why we only sell grass fed beef that is ethically and sustainably produced from small scale farms.
Rump steak
This great value, traditional pub fave has the greatest beef flavour, making it popular with meat lovers. It’s lean, full-flavoured and firmer in texture than a fillet.
Sirloin steak a.k.a. porterhouse steak or New York steak
The steak lovers’ choice, this cut is lean, notably tender, rich in flavour and extremely juicy.
Fillet steak a.k.a. eye fillet or tenderloin
Famously tender, the fillet is arguably the most desirable of steaks. It’s supremely lean with a mild and subtle flavour.
Scotch fillet steak a.k.a. boneless rib eye or rib fillet
One of our most popular Aussie steaks thanks to its juicy tenderness and rich, meaty flavour.
T-bone steak
This quintessential Aussie BBQ steak is a satisfying choice for meat lovers. It packs two different textures and flavour experiences – a tender fillet muscle on the smaller side of the bone and a juicy sirloin on the other.
Flat iron steak
This delicious steak is cut from the oyster blade. It’s lean with a hearty beef flavour and stays moist even when cooked to medium-well.
Why do prices vary so much between cuts?
Steaks such as fillet can cost more because they make up a smaller portion of the animal, and are in higher demand due to their tenderness and flavour. But that doesn’t mean the cheaper cuts aren’t as great. Rump and oyster blade steaks, for example, are abundant, full-flavoured, lean and great value.
Our Tip
Choose steak cuts with an even thickness. They’re easier to cook evenly and that’s why we slice all of our steaj to even thickness!
