Summertime is the season of BBQing, and so, we deem it to be of paramount importance. Every good meal starts with a top cut of meat. And I believe this to be universally agreed, bar the vegos.
As the world is opening up more and more, we thought it would be handy to get a 101 on steak cut names from around the world as it can be tough to find the right cut – especially if you’re attempting to match it to a dish from another nation.
For example, in Australia, a Porterhouse is a sirloin. In America, sirloin is a New York strip. And in the United Kingdom, the term “sirloin” could refer to roast beef – a completely different cut and cooking style. Confusing, I know.
We’ve taken the liberty of compiling all of the best cuts of beef for steak, including some old favourites and newer cuts, each with unique attributes and cooking ways.
Prepare to improve your understanding of the cuts of steak before your next trip to the meat aisle by following this tutorial for some rare and well-done advice.
The Greatest Beef Cuts for Steak
New Zealand name: Scotch fillet
American name: Rib eye (without bone)
British name: Sirloin rump
The scotch fillet is on the higher end of the steak scale. Scotch fillets are essentially boneless rib eyes taken from the beast’s rib region. When searching for a scotch fillet, seek a pack with vibrant colour with visibly rich marbling – this will contribute to the steak’s overall juiciness, thus making it one of the most flavorful steaks available.
While single scotch fillet steaks are generally easy to locate at your local supermarket, you can also buy the whole fillet and slowly roast it in the oven.
New Zealand name: Eye fillet
American name: Beef tenderloin
British name: Fillet steak
The eye fillet is a traditional cut made from the “tenderloin,” which is a strip of muscle snuggled against the animal’s backbone. Eye fillets are one of the more expensive cuts of beef and the most coveted. While being a firm fave for the cut’s softness, an eye fillet does tend to lose flavour due to its low-fat content. You’ll notice that the eye fillet is relatively lean and lacks marbling, giving other cuts their deep taste. An adequately prepared and cooked eye fillet will melt in your mouth, but the sauce you pair it with will give your dish that ultimate factor. If something softer and more elegant on the fork is what you’re after, then the eye fillet has your calling.
New Zealand name: Sirloin
American name: New York strip or striploin
British name: Short loin or rump.
Sirloin is derived from the animal’s hindquarter, where the tenderloin and top loin meet. This is an all-around steak that is lean, soft, flavorful, and juicy – a Nirvana of steak cuts. Sirloin is less tender than tenderloin nor as flavorful as Scotch fillet, but it’s perfect. Sirloin makes up the majority of the T-bone cut seen in the diagram above.
The best aspect is that sirloin is less costly than other cuts since it has a bit more chew and somewhat less marbling. Be warned, this particular cut is easy to overcook but is a true audience pleaser!
New Zealand name: Rump
British Name: Rump
American name: Round steak
Rump is a fantastic all-arounder with a solid body and meaty flavour that won’t break the wallet. The rump steak is a typical pub favourite. You may detect a change in softness from one end of your rump steak to the other since it is a cross-section of three separate muscles, resulting in variable degrees of tenderness in the same cut.
For these reasons, rump is rarely a favourite of cooks at high-end restaurants, but it is a full-flavoured cut that is rather substantial in size, so you get a lot for your money.
Rump steak tastes best when seared over high heat or cooked entirely as a rump roast.
Given its distinctive T-bone form, this traditional steak is undoubtedly the most recognisable cut globally. T-bones have a sirloin on one side and an eye fillet on the other, making them ideal for folks who don’t want to choose.
T-bone steaks combine a fillet’s suppleness with a sirloin’s flavour to provide the best of both worlds. However, it is more expensive, and because you are basically cooking two distinct sorts of steaks at the same time, it can also be more challenging to make. Because it has less fat, the fillet cooks faster than the sirloin, and the flesh closest to the bone on each side cooks slower than the remainder of the steak.This makes the T-bone a fantastic choice for a steakhouse but a struggle to prepare at home for a beginner chef.