Butcher's guide to popular beef cuts

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. 

Butcher's Tip

Choose steak cuts with an even thickness. They're easier to cook evenly!

Need more help?

WATCH: Marbling in meat 

WATCH: How to cook the perfect steak 

WATCH: How to trim beef

WATCH: Cutting beef steaks 

Meat Standards Australia