Australian Beef Cuts Explained: Names, Uses & Overseas Equivalents
Scotch fillet, porterhouse, eye fillet, rump — what each Australian beef cut is, how to cook it, and what it's called in the US and UK.
Australian beef names blend British butchery with local habit, so a recipe from the US or UK can leave you guessing at the counter. Here's the map.
The premium grilling steaks
Scotch fillet (US: ribeye / boneless rib; UK: rib-eye). From the fore-rib. Heavily marbled, rich, forgiving — the most flavourful steak and the hardest to overcook. Sear hot, medium-rare, 3 min/side for 2.5cm. Shop scotch fillet.
Porterhouse / sirloin (US: New York strip / striploin; UK: sirloin). From the short loin. Firm, fine-grained, a fat cap on one edge — render that edge first. Slightly leaner and beefier than scotch.
Eye fillet (US: tenderloin / filet mignon; UK: fillet). The tenderloin muscle, which does no work — the softest cut, mild flavour, lowest fat. Don't take it past medium.
Rump (US: sirloin / rump; UK: rump). From the hindquarter. Several muscles, so texture varies across the steak — bold flavour, great value, best medium-rare and sliced against the grain.
T-bone / bone-in porterhouse — porterhouse plus a strip of eye fillet, divided by the bone.
Roasting cuts
- Topside / round — lean, tidy, budget roast. Cook to medium-rare and slice thin, or it's dry.
- Silverside — the corned-beef cut; also a pot roast.
- Blade / bolar — shoulder, some connective tissue — a slow roast or a pot roast.
- Standing rib roast / prime rib — scotch fillet on the bone. The special-occasion roast.
Slow-cook and value cuts
Brisket, chuck, shin/gravy beef, cheek, oxtail, short rib — covered in our slow-cooking guide.
Mince and diced
Chuck for standard mince, rump for lean, brisket blend for burgers. Diced is usually chuck or round.
Buying tip
If a US recipe says "chuck roast", buy blade or chuck. "Flank" or "skirt" — ask us, they're small cuts we cut to order. "London broil" isn't a cut, it's a method — use rump. Browse the full beef range.
Frequently asked questions
What is scotch fillet called overseas?
Ribeye or boneless rib steak in the US, rib-eye in the UK. It comes from the fore-rib, is heavily marbled and rich, and is the most forgiving premium steak to cook.
What's the difference between scotch fillet and porterhouse?
Scotch fillet (ribeye) is from the fore-rib — more marbled, richer, more forgiving. Porterhouse (sirloin/NY strip) is from the short loin — firmer, finer-grained, slightly leaner and beefier, with a fat cap on one edge.
What is eye fillet?
The tenderloin — known as filet mignon in the US and fillet in the UK. It's the muscle that does no work, so it's the softest cut, with a mild flavour and the lowest fat. Cook it no further than medium.
What US cut is Australian rump steak?
It overlaps with US 'sirloin' and 'rump'. It's from the hindquarter, made of several muscles so texture varies, with bold flavour and good value. Cook medium-rare and slice against the grain.