Standing at a butcher's counter, you'd simply ask. Consider this article our counter — lean in, tell us what you love, and we'll match you to your steak.
The four classics, in one minute each.
Rib‑eye — the flavour‑first choice. Generously marbled through the eye of the rib, so every bite bastes itself as it cooks. Rich, juicy, indulgent. If you order steak in restaurants "for the flavour," this is your cut. Ours: thick‑cut ~12oz (340g), with larger pieces up to 3kg for roasts.
Sirloin — the brilliant all‑rounder. The perfect equilibrium of tenderness, bite and beefy depth, with a strip of fat along the edge that crisps beautifully. When you can't decide, sirloin is never the wrong answer. Ours: ~12oz (340g) steaks, pieces up to 5kg — plus thin‑cut slices for stir‑fries and sandwiches.
Fillet — pure tenderness. The most tender cut on the animal: lean, elegant, almost buttery, with a mild flavour that loves a peppercorn or béarnaise sauce. The special‑occasion classic. Ours: ~8oz (230g) steaks and pieces to 1.5kg — including Fillet Mignon, centre‑cut Chateaubriand for two, and Wellington‑ready fillet.
Rump — honest, beefy value. A firmer, satisfying bite and big flavour at the friendliest price. Cook to medium‑rare or medium and slice against the grain. The weeknight steak‑night hero. Ours: ~8oz (230g) steaks, pieces to 3kg.
| Flavour | Tenderness | Best for | Value | |
|---|---|---|---|---|
| Rib‑eye | ●●●●● | ●●●● | Indulgent dinners, the grill | ●●● |
| Sirloin | ●●●● | ●●●● | Everything — the safe, brilliant choice | ●●●● |
| Fillet | ●●● | ●●●●● | Occasions, sauces, Wellington | ●● |
| Rump | ●●●● | ●●● | Weeknights, fajitas, big appetites | ●●●●● |
For the table‑silencing moment: the Tomahawk (a rib‑eye on its full, dramatic bone), the T‑Bone & Porterhouse (16oz of sirloin and fillet either side of the bone), or a Chateaubriand carved for two.
Then choose your tier. Every classic cut comes in ascending expressions: our grass‑fed steaks (clean, mineral, traditionally Irish); Angus premium grain‑fed from New South Wales, fed 250 days for deep, consistent marbling; aged beef such as our fore‑rib for concentrated flavour; and at the summit, halal Wagyu up to full‑blood BMS 9+ — explained here.
Still torn? Tell our team who's coming to dinner and how you like to cook — matching people to steaks is genuinely our favourite request.
FAQs
- What's the most tender steak? Fillet, without question. For tenderness with rich marbling, Wagyu rib‑eye.
- Best steak for a special occasion? Chateaubriand to share, Tomahawk to impress, Wagyu to convert someone forever.
- Best value for a family steak night? Rump — or thin sirloin slices stretched through a stir‑fry.
- How thick are your steaks? Generously — our standard cuts run ~8–12oz; tell us in the order notes if you'd like a piece cut to your own spec.