The difference between common beef steak cuts

There are slight differences between different cuts of steak. It’s a good idea to try the various steaks cuts to see what suits your taste, budget and the occasion.

Steaks & their aliases

When it comes to cuts of steak, we’re spoiled for choice. Here are some of the most common.

Rump steak

A great all-rounder, rump steaks are good value. They’re lean and full-flavoured.

Sirloin steak/porterhouse/New York steak

An all-time favourite, sirloin steaks are the choice of steak lovers. They have a fine, yet firm texture and are rich in flavour.

Fillet steak/eye fillet/tenderloin

The most tender of all steaks. They’re mild and subtle in flavour.

Scotch fillet steak/boneless rib eye/rib fillet

This is one of the most popular steaks. They’re juicy, tender and full of flavour.

T-bone steak

The quintessential Aussie BBQ steak. They’re tender, rich and flavoursome. Did you know it has a fillet on the smaller side of the bone and sirloin on the other?

Oyster blade steak/flat iron steak

They’re lean with a good beef flavour.

What’s with the price difference?

Why do steak prices vary so much between cuts? It simply comes down to availability and popularity. The fillet for example makes up a smaller portion of the animal, so there’s less to go around and often cost more. That doesn’t mean the cheaper cuts aren’t as good. Rump and oyster blade steaks for example, are plentiful, full-flavoured, lean and great value.

Buying tip

Whatever cut you choose only buy steaks of an even thickness, not wedge shaped – this way they’ll cook evenly.

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