Australian cattle are mostly grass fed. This leads to healthier cattle, but also leaner meat. With less marbling on the steak, although healthier, it lacks in tenderness and flavour. That's not to say it doesn't have its own unique properties.
The tastier cut is Scotch fillet steak a.k.a. boneless rib eye or rib fillet of Australian Beef. One of our most popular Aussie steaks thanks to its juicy tenderness and rich, meaty flavour.
Essentially, Australian beef carcasses can be broken down into eight primal cuts, which are the basic cuts separated from the carcass during butchering. They are: the loin, rib, round, flank, chuck, brisket, plate, and shank.
The primal cuts of the beef carcass are the basic cuts separated from the carcass during butchering. Click on a cut below to see information about the derived sub-cuts. The term "primal" is not the same as "prime" which characterizes the higher quality cuts.
Ribeye.
Flank.
Tri-Tip.
Strip Loin.
T-Bone.
Chuck Roast.
Back Ribs.
Brisket.