what cuts of steak do you usually buy?

[Beef]

keen to hear what cuts of steak people buy.. do you go for the more expensive cuts like sirloin or do you go for quantity over quality?

[Nik Antunovich]

Not the answer you're probably wanting but I get what ever I feel like. I'm a scotch fan because I like the marbling it usually has.

[Beef]

thats true- nothing beats a good scotch fillet. a bit on the pricey side though :nod: i'm still a believer that quality is better than quantity when it comes to steak

[PTinCHCH]

generally whats on special, and whats leaner.

new world had rump on special for $10.99/kilo

cashed in hard on that shit

[runveerun]

Eye fillet 8) I buy it in bulk, cut it up and freeze it myself.

[teamfatboy]

Rump - nice and lean, and tender-as if you know how to cook it.

[INSPECTOR64]

generally whats on special, and whats leaner.

new world had rump on special for $10.99/kilo

cashed in hard on that shit

Be careful with those specials,quite often the very fine print says "Product of Australia" :puke:

I personally get boxes of Scotch fillet/Rump/Sirloin/Tenderloin from work.

[Nik Antunovich]

What's on special is a big thing for me at the moment. Where I live heaps of lamb steaks have been on special recently. That's lean. But I'm keen on some fat in my diet especially when trying to put on the weight. If you keep an eye out meat on special is often cheaper (depending on cut) per/kg than Sealord Tuna and I know what I'd rather eat. I eat enough fish already...

[Beef]

Rump - nice and lean, and tender-as if you know how to cook it.

:nod: i'm with you on that one. value for money and a leanish cut

[Travel Express]

Rump, sometimes porterhouse, but rump cooks good and its normally a decent price.

[atlkiwi]

Fillet, it seems to be on special on a 4 week cycle over here so we stockpile. I tend to eat more bison than beef

[nate225]

Fillet, it seems to be on special on a 4 week cycle over here so we stockpile. I tend to eat more bison than beef

Bison - whats that taste like? Someone wanted to process some at a site I once worked at, probably for export though?

A mate of mine in Melbourne lives on Roo meat as a cheaper alternative to steak.

Personally I buy for two reasons - business & pleasure! For my day to day I'll buy rump or porterhouse, relatively cheap in bulk, and reasonably lean (funly enough the tougher/cheaper steaks are probably the best buy for BBing if you know how to cook them). When I want I nice steak I'll go eye fillet or scotch.

Best steak ever was Wagyu beef at Mangapapa Lodge - glad I wasn't paying though - had the degustation 10 course meal and was eating for 6 hours straight!

[atlkiwi]

Fillet, it seems to be on special on a 4 week cycle over here so we stockpile. I tend to eat more bison than beef

Bison - whats that taste like? Someone wanted to process some at a site I once worked at, probably for export though?

Bison has a bit richer flavour than Beef, also a bit leaner and has a higher protein content. I don't know much about where they are processed and exported to, I have heard there are more Bison in Canada than here. I have seen Bison in paddocks when I drove through the northern states.

[olympia]

I get big slabs of rump or scotchy cheap cheap. Have a mate at the meatworks so its all good

[knock knock]

I go for taste, sirloin is my cut, preferably angus. Havn't had rump in years. I buy it in slabs and have 1inch+ thick cuts.

[Marcus]

Where do you guys buy your eye fillet from? I buy in bulk usually from the Mad Butcher. Is there any other places out there?

[drizzt]

I get my eye fillets from Moore Wilsons. I find the quality is usually better than Mad Butcher, and the price is comparable, if not at least the same per kilo.

[teamfatboy]

I get my beef from New World - ain't always cheap, but the professional butchers behind the counter will cut off nice thick slabs of rump if you don't like the skinny little rump wafers they pack in the plastic trays.

Mind you, there's an old-fashioned butcher's shop down the road from me, I see him advertised aged beef, might give him a whirl.

[knock knock]

I get my beef from New World - ain't always cheap, but the professional butchers behind the counter will cut off nice thick slabs of rump if you don't like the skinny little rump wafers they pack in the plastic trays.

Mind you, there's an old-fashioned butcher's shop down the road from me, I see him advertised aged beef, might give him a whirl.

Definetely go for the aged butchers steak, you wont look back. I personally can't stand New World beef.

[Mike250]

for the guys who buy rump steak, how do you normally cook it? do you do a stew with it?

[Phedder]

for the guys who buy rump steak, how do you normally cook it? do you do a stew with it?

Shit no! Rump is all good for frying up. As a big steak or in a stirfry, it's all good. If you're going to stew, just buy chuck or blade steak. Much cheaper and still ends up really tender.

[Hitro]

Prefer scotch fillet myself. Smells so dam good on the bbq. Just something about it (yep the fat!)

Wife prefers eye fillet though and often buys a couple of whole fillets for when we have guests over. Cooks up real nice on the bbq as well.

Also eat alot of lamb - steaks or butterflied legs. Nice to have a bit of variety.

[Mike250]

hmm I like beef tenderloin the most due to its tenderness (I imagine that eye fillet is just another name for it).

as for rump steak I've tried it fried but its not very good tasting or tender. I think I might try it as a stew nonetheless.

[Kalidane]

hmm I like beef tenderloin the most due to its tenderness (I imagine that eye fillet is just another name for it).

as for rump steak I've tried it fried but its not very good tasting or tender. I think I might try it as a stew nonetheless.

Marinade it overnight. That should solve both issues.

Making your own is cheaper and more fun than buying a pre-made marinade.

[Mike250]

ok great, what do you recommend as a marinade?