Eye fillet The creme de la creme of steaks, eye fillets are the most tender cut of beef – which also makes it the most expensive, and arguably the most desirable. We say “arguably” because what they gain in tenderness, they lose in flavour.
As its name implies, the tenderloin is the most tender cut of beef. It's also known as a filet. It's the most expensive cut there is because of its tenderness.
Filet Mignon
The filet might be the most expensive steak cut there is but, just like how all the cast of Made in Chelsea seem to be vacuous and wholly uninteresting people, it's also one of the most boring. A cut of meat taken from the smaller end of the tenderloin, the filet is exceptionally tender – which is a plus.
The rib eye steak is one of the most beloved, flavourful, and tender cuts of beef both here in Australia and around the world. It is also known as the rib fillet or the scotch fillet steak, depending on where you go.
Still regarded as the king of all steaks, fillet is a prime cut that tends to be associated with grand celebratory dishes, due in part to its high price. It comes from the lower middle of the cow's back and does the least work of all the beef cuts, making it incredibly tender.
The best cuts of beef for roasting are the eye fillet, rib eye (on the bone or boneless fillet), sirloin or rump. When choosing your beef cut in store, look out for: A moderate covering of fat on cuts such as sirloin or rump – which will add delicious flavour and prevent the meat from drying out during cooking.
The bone-in chuck steak or roast is one of the more economical cuts of beef. In the United Kingdom, this part is commonly referred to as "braising steak".
The title of Australia's most expensive steak is in new hands. Levantine Hill winery in the Yarra Valley, in Melbourne's east, on Thursday unveiled its new 500-gram Japanese rare Itoham Sankyoi sirloin, priced at a measly $750.
THE AUSTRALIAN BEEF QUALITY SYSTEM
The MSA marbling system is graded on a scale of 100 (no intramuscular fat) to 1190 (extreme amounts of intramuscular fat) in increments of 10. The older standard is the AUS-MEAT grading, which goes from 0 to 9.
Australian beef is leaner by virtue of the All-Grass diet with a much more distinct fresh Grass-Fed flavor and sweeter aroma. US beef which will tend to be much lighter in color and fattier by virtue of grains being used more.
What Is the Highest Quality Steak in the World? Not surprisingly, the most expensive meat in the world — the Kobe beef A5 Wagyu Tomahawk — is also the highest quality of beef. Only a specific type of cattle from a certain region of Japan are selected to make Kobe beef, according to Ventured.
Panic buying led to an increase in demand for all cuts of beef which led to rinsing prices, even after lockdown measures were eased in the summer months. Further lockdown measures in December 2020 restricted supply in the market which contributed to higher prices.
Beef (33% out of 94% consider beef as their top choice)
This is a traditional British meal that consists of meat, potatoes, and other side dishes. It's typically served on a Sunday. Most of the dishes from British cuisine use beef as its main ingredient.
The rib eye is a cut from the rib section and is the most flavorful cut of meat and typically comes with very deep marbling. Because of the deep marbling on the rib eye, it is a great cut for grilling and slow roasting.
Considered the most tender cut of all, a filet mignon is taken from the center of the beef tenderloin. It is lean yet delivers a melt-in-your mouth, buttery succulence. Perfect for grilling, pan-searing and broiling in the oven. Available in several weights, a filet is perfect for 1 person.
Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels.
The Australian Wagyu grading scores are identical to the Japanese BMS scale, meaning an Australian Wagyu BMS 5 is the same as a Japanese Wagyu BMS 5. However, the Australian scale tops out at grade 9, and everything above it (scores 10, 11, and 12), are graded 9+.
Australian Wagyu usually gets a 6 score. In comparison, Japanese Wagyu is world famous for its high levels of marbling. Japanese Wagyu is graded according to the Japanese Beef Grading System. This system looks at yield from A to C, beef quality from 1 to 5 and a beef marble score from 3 to 12.
Japanese Kobe beef, Japanese Wagyu beef, American Wagyu beef, filet mignon, and beef tenderloin are some of the best steaks in the world based on overall quality. These cuts tend to be on the higher end of the price spectrum, too, because of their coveted textures and quality.
When you're feeling a little 'extra', treat yourself to the Millionaire's Cut steak: an AAA filet with sautéed creole jumbo prawns and creamy mashed potatoes.
Chuck and blade steak
Bone-in chuck steaks are one of the least expensive cuts of meat. Chuck steaks come from just below the neck around the shoulder area of a cow and they're ideal for braising, pot-roasting or, due to the richness of flavour, minced and used for burgers or meatballs.
Sirloin (UK)
The sirloin steak is a famous and common steak known by many names including New York Strip, Kansas City Strip Steak as well as Porterhouse.
I believe in the UK you would call it a Standing Rib Roast.
Filet mignon refers to cuts from a beef tenderloin in North America. Elsewhere, this cut of beef is called: Filet de bœuf (French) Fillet steak (English: UK, Ireland, South Africa)