In Australia, the "eye of round" is most commonly known as Girello, also sometimes called Eye Round, Knuckle Eye, or simply a lean Round Roast, often used for roast beef, carpaccio, or thinly sliced sandwiches due to its leanness.
Eye round is one of the muscles that make up silverside; a cut that sits on the outside thigh of the hind leg. It is a lean piece of beef that is best suited to cutting into a dice for slow, moist cooking methods such as braise or casserole.
Rump roast, also known as a round roast, comes from the cow's hindquarters. It's lean and flavourful but can be less tender than other cuts. Oven roasting is the ideal way to prepare this cut, as it allows for even cooking and the development of a savoury crust.
The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.
In Australia, brisket is the same cut of beef from the cow's lower chest (breast), known for being tough but becoming incredibly tender and flavorful when cooked low and slow (slow-cooked, braised, or smoked) due to its rich connective tissue, and is now a popular choice for BBQ and roasts, often sold as the leaner flat cut or fattier point cut. It's also known as breast or breast meat and is used for everything from corned beef to shredded pulled beef.
Rib-Eye steak
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.
The eye of round (eye round) is an extremely lean small roast cut from the Round primal between the top round, outside round and heel. It is very affordable and has good flavor, but is not very tender. It is best cooked slowly (roasted or braised) & cut very thinly across the grain.
Filet mignon (more commonly known in Australia as beef eye fillet) is a cut from the small end of the tenderloin. Because it comes from a part of the animal that does little to no work, it is super tender, but it also means it is not as strong tasting as other cuts like rump steak.
The "poor man's ribeye" cut is the chuck eye steak, a flavorful and budget-friendly steak from the shoulder (chuck) that's right next to the ribeye section, offering similar taste and marbling at a fraction of the price, though it can be slightly less tender unless cooked well. It comes from the area where the chuck and rib primals meet, especially near the fifth rib, making it an excellent, beefy alternative for grilling or searing.
No, most Australian Wagyu isn't 100% Wagyu; it's often crossbred with other cattle like Angus, though some producers offer Fullblood Wagyu (100% Japanese lineage) or Purebred Wagyu (over 93.75% Wagyu genetics), with the majority being crossbred but still maintaining significant Wagyu traits. While Japanese Wagyu is exclusively purebred, Australian producers have developed diverse herds, leading to different grades and price points, with the leaner crossbreds offering a distinct taste.
In the UK and Australia, bone-in chuck is less commonly found at supermarkets; most often, it's boned out and sold as generic “chuck” or “blade” for braising or stewing.
The Bottom Round
This cut has all the great flavor of the Top Round, but it's not as big and has a slightly tighter grain. It makes a great roast beef, and some of the best Cube Steaks you'll ever taste.
The 3-3-3 Rule for steak is a simple guideline: sear one side for 3 minutes on high heat, flip and sear the other side for 3 minutes, then reduce heat (or move to indirect heat) and cook for another 3 minutes on each side to reach medium-rare doneness, followed by a crucial rest period. It's a method for creating a good crust and even cooking, especially useful for steaks around 1 inch thick, often finished with butter, garlic, and herbs.
Australia's most expensive steaks are ultra-premium Japanese A5 Wagyu, with prices reaching up to $2,000 per kilogram at places like Melbourne's Wagyu Ya, while high-end restaurants like Sydney's Botswana Butchery have offered elaborate gold-leaf Wagyu tomahawks for around $875 (feeding multiple people). The top-tier cuts come from rare Japanese stock, commanding extreme prices due to their intense marbling and "melt-in-your-mouth" texture, with some cuts sold in smaller portions for hundreds of dollars.
It comes in various cuts — top round, bottom round, and eye round — that have very little fat compared to the loins, which can make for a tough steak when cooked. The very top of the round, from the end of the loin to the tail, is called the rump, hence the name.
It's also a very lean cut of beef without much marbling at all (that means the streaks of fat that run through beef). Although common beef wisdom dictates that more marbling equals more flavor, eye of round bucks this assumption by offering up a robust, meaty taste. And perhaps best of all, eye of round is affordable.
11. 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.
eye of round steak
A tremendous value cut that is lean and boneless. The Eye of Round Steak is ideal for marinating, then grilling or skillet cooking.
The ribeye consists of the longissimus dorsi (heart), complexus, and spinalis (also known as the crown or cap).
In Australia, brisket is the same cut of beef from the cow's lower chest (breast), known for being tough but becoming incredibly tender and flavorful when cooked low and slow (slow-cooked, braised, or smoked) due to its rich connective tissue, and is now a popular choice for BBQ and roasts, often sold as the leaner flat cut or fattier point cut. It's also known as breast or breast meat and is used for everything from corned beef to shredded pulled beef.
Here in Australia we commonly know porterhouse as a boneless sirloin steak, but pretty much everywhere else in the world a porterhouse comes on the bone. Us along with our friends over the ditch in New Zealand are the anomaly.
Due to its association with the city, it is most often referred to in the United States as a New York strip steak. In New Zealand and Australia, it is known as porterhouse and sirloin (striploin steak) and is in the Handbook of Australian Meat under codes 2140 to 2143.
An elongated muscle located in the center of the Round, thus the name “Eye.”
Eye of round has no fat and is very tough. Those qualities make it a poor choice to attempt to either grill or pan sear. The eye of round is a very lean roasting or braising cut. Broiling/grilling/pan-frying (fast cooking techniques) will always toughen it to hell.
For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks. Brisket, topside and silverside are good for pot roasts, and stewing and braising steak are good for stews and casseroles.