Steaks & their aliases
When it comes to cuts of steak, we’re spoiled for choice. Here are some of the most common.
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.
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.
Whatever cut you choose only buy steaks of an even thickness, not wedge shaped – this way they’ll cook evenly.