Chuck and blade steak Bone-in chuck steaks are one of the least expensive cuts of meat. Chuck steaks come from just below the neck around the shoulder area of a cow and they're ideal for braising, pot-roasting or, due to the richness of flavour, minced and used for burgers or meatballs.
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 hindquarter is home to some of the most well-exercised muscles, which is why it's packed with flavour but not as tender as other cuts of beef. The rump steak is a popular choice to order at restaurants or for cooking at home because it's less costly.
Sirloin Steak ? the Leanest and Healthiest Cut. Sirloin steak, on the other hand, tends to cost more than Rump steak and is taken from the middle back of the animal. Sirloin is well marbled with fat which gives it flavour and makes it nice and juicy.
Tasty, lean and relatively tender you'll find Rump steak in most steakhouses. Typically you'll get a larger amount of Rump steak at a lower cost compared to cuts like Rib Eye.
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.
"Sirloin steaks are a great budget-friendly option chock-full of flavor," said Jerome, who also suggests cutting sirloin steaks into smaller pieces for another budget-stretching, grill preparation: kabobs. "Top sirloin steaks are a great option to have something lean but also tender and flavorful for your beef kabobs."
The title of Australia's most expensive steak is in new hands. Levantine Hill winery in the Yarra Valley, in Melbourne's east, on Thursday unveiled its new 500-gram Japanese rare Itoham Sankyoi sirloin, priced at a measly $750.
Smith is correct, in Australia we call a sirloin steak a porterhouse. In America and Europe it's a different story. Luckily for us the United States Department of Agriculture (USDA) has defined exactly what a porterhouse is for them. Put simply, porterhouse steaks are T-bones, but a T-bone isn't a porterhouse.
The scotch fillet and sirloin (aka porterhouse), coming from the region near the backbone, fit the bill here perfectly. Even more tender is the eye fillet (or tenderloin). The rump, from the inside of the leg, is more active, but while it might not be quite as tender, it is often well priced.
Petite Tender
Today, however, the secret is out. So the cheaper solution to the once-cheap hanger steak is petite tender or teres major. This cut of beef acts like a filet mignon: lean, tender, and spongy when cooked right.
Considered the most tender cut of all, a filet mignon is taken from the center of the beef tenderloin. It is lean yet delivers a melt-in-your mouth, buttery succulence. Perfect for grilling, pan-searing and broiling in the oven. Available in several weights, a filet is perfect for 1 person.
When it comes to ribeyes vs sirloins, it's safe to say that a ribeye will cost you more per pound than a sirloin steak. These cuts are especially trendy right now, and prices reflect that. However, a full sirloin cut can save you some dollars over a ribeye, but you'll have to cut it down yourself.
Filet mignon is more expensive than sirloin because it is a more tender beef cut. For example, filet mignon (from the Wagyu beef) is among the most expensive beef cuts. One of the reasons for this is its tenderness and flavor.
Tenderness of beef
As its name implies, the tenderloin is the most tender cut of beef. It's also known as a filet. It's the most expensive cut there is because of its tenderness.
The hanger steak is sometimes known as 'butcher's steak'. It is taken from the upper belly of the cow which is an area that does very little work, making this a very tender cut. A hanger steak is best cooked in the pan or on the BBQ.
Flank. Also known as bavette, this long flat steak is taken from a single muscle beneath the loin in the abdominal area.
Flat iron steak (US), butlers' steak (UK), feather blade steak (UK) or oyster blade steak (Australia and New Zealand) is a cut of steak cut with the grain from the chuck, or shoulder of the animal.
When it comes to porterhouse steak vs ribeye, porterhouse is typically a bit less expensive. However, the price depends on whether you buy boneless or bone-in ribeye and where you buy from.
As you can see from the picture, the sirloin is situated in the hindquarter of the animal, and whatever the various steaks are called – whether it be Sirloin Steak, Porterhouse Steak, New York Strip or Striploin Steak – they're all the same cut of beef and they're all boneless.
The Ribeye is generally considered to be the most flavourful steak. These steaks are cut from the ribs and contain a lot of marbling throughout. The muscle from where the Ribeye is cut, isn't used often so the meat is very tender.