You'll usually see ribeye, filet mignon, and T-bone or porterhouse steaks listed as the top three most popular in a steak cuts guide. These steaks are commonly on the menu in steakhouses because of their quality and texture.
Filet Mignon
Filet Mignon is undoubtedly the most widely encountered cut of steak there is. Filet mignon is portioned out of the tenderloin, which is cut from the short loin of the cow and is completely surrounded by very relaxed muscles that rarely get exercise, according to Delishably.
The rib eye steak is one of the most beloved, flavourful, and tender cuts of beef both here in Australia and around the world. It is also known as the rib fillet or the scotch fillet steak, depending on where you go.
Ribeye. For the ultimate juicy, beefy flavor, a ribeye is a great choice. These ultra-flavorful steaks are essentially individually cut prime rib roasts, and they come from the cow's upper rib area. Ribeyes are super fatty, which allows them to retain their juiciness even when cooked over very high heat.
Feb 10, 2022. It's the gold standard. Sydney has its fair share of eye-wateringly expensive dishes, but Botswana Butchery steaks its claim on having the most expensive cut of beef in town. The 1.6kg Rangers Valley Wagyu Tomahawk, with a marble score of 7+, is covered in gold leaf and will set you back $875.
Ask the butcher behind the counter for a cheap cut, and you'll hear about oyster steaks, Denver steaks, the shoulder tender, the tri-tip, or the culotte. These are all great, cheap steaks, with fat structures and textures you might not be familiar with.
Shank. Shank is arguably the toughest, cheapest cut of beef. Located in front of the brisket at the cow's forearm, this beef cut is notable for its sinewy dryness. Due to its lack of popularity, shank is not typically found in retail stores.
Click on different parts of the beef carcass to see the cuts of meat. The rib-eye, prime ribs, wing rib, sirloin and fillet are the most tender cuts. Medium tender cuts are the rump, topside, silverside, thick flank and flank skirt. The blade, chuck, shin, brisket, spare ribs, flank and shin are the least tender.
We have to admit though, there is something about the ribeye. Known as the “king of steaks”, and for good reason, we love to talk about this incredible piece of meat. Ribeyes are something that just sell themselves. People see the gorgeous fat marbling and can't help but want to bring it home and put it on the grill.
The best, most expensive and tender cuts of beef are always from the center of the steer, which is the loin or rib section. The four most popular cuts from this area are the tenderloin (a.k.a. filet mignon), ribeye, strip and T-bone steaks.
The best cuts of stew meat are lean with a high concentration of collagen-rich connective tissues—such as chuck or shoulder cuts—that also have some fat marbling for flavor. Lean cuts of meat come from parts of the animal that have lots of muscle, like the legs.
Tenderloin Roast
The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture. Learn more about this beef cut here.
Chuck Eye Steak - AKA the Poor Mans Ribeye
Chuck-eye steaks are also known as “The Poor Man's Ribeye” because of their lower price. Chuck-eyes are a continuation of the Rib-eye muscle as it extends into the shoulder. Extra beefy flavor and lower price make this cut an amazing every day eating experience.
As you move lower and outward, the meat will become tougher. With the cow, the short loin, rib, and sirloin are more tender than cuts from the belly. The chuck, round, brisket, and shank are tougher yet.
Corned beef and corned silverside are very similar, the only difference being what part of the animal they come from, resulting in silverside being less fatty. They're also both very cheap, as their salt-curing extends their shelf life.
If you want to grill your steak, flank or skirt are the way to go for a weeknight dinner. The more open, fibrous structure of the muscle in these thin cuts is prime for marinating: the meat will soak in the flavor well and will benefit from the tenderizing effect of some time spent in acid.
The Oyster Blade is possibly the most under rated beef cut. Many butchers who use carcasses will cut BBQ blade steaks or Y Bone steaks from this section, these steaks consist of the chuck tender, under cut and oyster blade along with the scapular bone, popular steaks for a grill, bbq or even braised.
“Prepared from a Cube Roll, the Scotch Fillet is regarded by many as the most flavoursome steak cut. This is due to the middle seam of fat marbling which significantly enhances the flavour and texture of the meat during cooking.
Now, what is a scotch fillet? Also known as 'rib fillet' or 'rib eye', and more widely known as the more flavour-filled option in the decision between scotch fillet vs eye fillet. This type of beef comes from a boneless beef rib set and features a line of fat marbling that gives it that taste.