The Right Cut of Meat for Your Cook-Up

Planning a weekend BBQ? Slow-cooked stew? Steak night with the family?

Choosing the right cut of beef can make all the difference – and if you’re not sure where to start, don’t worry, we’ve got your back.

At Devine Quality Meats, we love helping our customers pick the perfect cut for their cook-up. So here’s a simple guide to some of our favourites, and when to use them.

Ribeye vs. Rump – The Great Debate

Let’s start with a classic showdown.

Ribeye: Rich, marbled, and incredibly juicy. Ribeye is the king of steaks if you’re after that mouthwatering, buttery flavour. Best cooked on a hot grill or pan, seared until golden on the outside and still tender inside. Great for impressing guests or treating yourself.

Rump: Leaner, firmer, and full of bold, beefy flavour. Rump holds up well to marinating and is a fantastic all-rounder. It’s perfect for stir-fries, slicing thin for tacos, or grilling medium-rare. And it’s easier on the wallet – which means more steak for everyone!

The Right Cut for the Right Cook

Grilling or BBQ?
 Go for cuts with good marbling that stay tender on high heat:

• Scotch fillet – juicy and full of flavour
• T-bone – two steaks in one (tenderloin + sirloin)
• Sirloin – a bit leaner, but still packed with flavour

Slow-cooking or braising?

You’ll want cuts with connective tissue that break down over time, becoming melt-in-your-mouth delicious:

• Chuck steak – great for stews and casseroles
• Brisket – low and slow is the way to go
• Shin or gravy beef – full of collagen that turns into rich, silky sauce

Pan-frying or quick meals?

Lean cuts that cook fast and stay tender:

• Eye fillet – super tender and luxe
• Minute steak – thin, quick, and perfect for sandwiches
• Flank steak – slice it across the grain for tacos or salads

Our Top Tips

Marinate leaner cuts like rump, flank, or minute steak to boost tenderness and flavour.

Rest your meat after cooking! Give it 5–10 minutes under foil before slicing. This keeps all those tasty juices where they belong – in your steak.

Ask your butcher – seriously. We’re always up for a chat and happy to guide you based on what you’re cooking, how many you’re feeding, and how fancy (or simple) you want to go.

The Butcher’s Bonus: Lesser-Known Winners

If you’re feeling adventurous, try something new:

• Flat iron steak – tender, flavourful, and underrated
• Oyster blade – budget-friendly and great for grilling or slow-cooking
• Skirt steak – packed with flavour and perfect for a flash fry

Choosing the right cut isn’t about fancy names – it’s about understanding what works for your cook-up. Whether it’s backyard BBQs or slow Sundays, we’ve got the meat (and the know-how) to make it easy.

Swing by Devine Quality Meats, have a yarn, and we’ll help you walk out with the perfect cut, every time.