With so much choice, there’s a beef cut to satisfy every taste, budget and occasion. Each cut has a unique texture and flavour that suits certain cooking methods and recipes, making it a tasty pleasure to experiment. Meat & Livestock Australia makes it easy to pick out the best and provides a few helpful tips!
Let’s talk pricing. Why do prices vary so much between cuts?
Steaks such as Tenderloin (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.
This great value, traditional “pub fave” has the greatest beef flavour, making it popular with meat lovers. It is 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 is 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.
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 is lean with a hearty beef flavour and stays moist even when cooked to medium-well.
Secrets to success in barbecuing beef
These handy tips will help make your barbecue a triumph. No matter if you’re barbecuing steaks, beef burgers, beef ribs, beef sausages or beef roasts, they all apply.
- Start out with a clean barbecue, the best idea is to scrape it at the end of each cooking session.
- Take the beef from the fridge a few minutes before barbecuing. If the beef is cold when it hits the barbecue, it will not cook evenly. The outside will cook more quickly than the inside, and you will find it difficult to judge if it is done to your liking.
- Heat the barbecue up before you cook. Beef should always be placed on a hot (or moderately hot) plate or grill, or in a preheated covered barbecue. The beef should sizzle as it hits the barbecue
- Rather than drizzle oil onto the barbecue, brush the beef lightly with a little oil before barbecuing. This stops the beef sticking to the plate or grill. It also helps the beef to colour well, and that in turn adds to the flavour.
- Always rest the beef after it comes off the barbecue to make it juicier and tastier. Rest the beef on a clean plate (not the one it came from the kitchen on) in a warm place. Loosely cover the plate with foil (wrapping too tightly will cause it to continue to cook and lose its juiciness).