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Add addressA plain-English guide to popular beef cuts for steaks, slow cooking, mince, and BBQ — so you can order the right meat for the job.
Scotch fillet (rib-eye) is well-marbled and forgiving on a hot pan or grill.
Sirloin is leaner with a firm bite — great when you want a cleaner steak flavour.
Rump is flavourful and usually better value; slice against the grain after resting.
Chuck, blade, and gravy beef suit low, moist heat until tender.
These cuts reward time — they are not ideal as quick pan steaks.
Beef mince is for burgers, keema, sauces, and meatballs. Choose a blend that is not extremely lean if you want juicier burgers.
Always cook mince until browned throughout.
On Meet @ Door, pick your preferred Auburn butcher, then choose the cut that matches your recipe — steak, mince, or slow-cook pieces.
Shop related meat: beef