The "best" cut of beef depends on preference, but Ribeye (rich, marbled, flavorful) and Fillet/Tenderloin (extremely tender, lean) are top contenders for steak, while Brisket and Chuck Roast excel for slow cooking due to their rich connective tissues that break down into deliciousness. For quick grilling, Ribeye, Scotch Fillet, Sirloin, and Rump are excellent, while Short Ribs and Shank are ideal for stews and braises.
Best Cuts of Steak
What is the Best Cut of Steak in Australia?
USDA Prime Beef is the top grade of beef available. On average, 35% of our beef grades out to prime with abundant marbling for exceptional tenderness, juiciness, and flavor. The cattle in this program never receive added hormones or antibiotics, which slows the process down, creating a superior product.
The 5 Most Tender Cuts of Steak (And How We Prepare Them)
Whole Sirloin or Striploin
Sirloin is from the large part of the T-bone area. It is full of taste and flavour, and is a great choice for a roast.
02.21. 2022• Tips & Tricks
Ribeye Steak: Taken straight from the rib section, this indelible half fat, half protein cut of steak has 10 grams more fat than the T-bone steak and 3 grams less protein, making it the least healthy cut on this list. But according to Livestrong, if you broil your ribeye steak, the fat content will drip away.
Wagyu Filet Mignon: A tender cut that is smaller but rich in flavor due to its marbling. Kobe Beef is a specific variety of Wagyu from the Hyogo Prefecture of Japan, considered one of the most expensive and luxurious cuts available.
ALDI Australia has proudly been named the nation's best in Canstar Blue's 2025 Supermarket Meat Awards leading the way in Chicken, Lamb, Seafood, and Fish categories.
What is the 3-3-3 Rule for Steak? The 3-3-3 Rule is a simple, memorable cooking method that helps you sear and finish steaks evenly. For a 1-inch steak, sear one side for 3 minutes, flip and sear the other side for 3 minutes, then move to indirect heat and cook each side for another 3 minutes.
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.
For celebrity chef Gordon Ramsay, one particular cut of steak ranks among his all-time favorites. As outlined in a cooking tutorial on Ramsay's "The F Word," that cut of meat is the tender and luxurious filet mignon.
Rump is taken from the backside of the animal where the muscles have worked hard resulting in a denser texture. This means rump can have slightly more chew resistance than fillet, sirloin or rib-eye, however it comes with a fuller flavour.
Top sirloin sits higher and closer to the tenderloin, which is why it is naturally more tender than bottom sirloin. The top sirloin butt can also be further broken down into the center cut and the sirloin cap. Because this cut is leaner, it rewards proper preparation.
Lentil is called “poor man's meat” due to its low price compared to meat, and can complement cereal-rich foods in providing a nourishing meal by balancing the amino acid and micronutrient requirements of the diet (Table 11.1).
Select grade cuts are much leaner with far less marbling compared to higher grades. That makes the meat less tender and juicy compared to Choice and Prime beef, and it's almost much more prone to drying out during the cooking process.
Red meat contains saturated fats, which Hwang describes as fats that are solid at room temperature. While she notes that the body needs fat, too much saturated fat can increase the risk of heart disease and stroke. Meats that are high in saturated fats are also high in calories.
Pork, for example, is the most consumed meat globally, according to the United Nations Food and Agriculture Organization, making up 36% of the world's meat intake. The popularity of pork is closely followed by poultry, which is a staple in many countries due to its versatility and affordability.
For beef, sirloin and tenderloin are probably the most popular, depending on the context. But you also get fattier cuts, sliced paper thin, in certain applications.