11 Cuts of Beef Ranked by Flavour and Fat Content

When it comes to beef, the cut you choose can make all the difference in flavour, tenderness, and overall dining experience. From the rich marbling of a ribeye to the lean delicacy of a tenderloin, each cut offers unique characteristics influenced by fat content and muscle structure. 

Understanding these differences helps you select the perfect cut for your next meal, whether you’re grilling, roasting, or slow-cooking. 

In this guide, we’ll rank 11 popular beef cuts by their flavour and fat content, so you can make an informed decision and elevate your steak game.

1. Ribeye (Rib Eye)

Ribeye is widely regarded as the king of steaks due to its rich, beefy flavour and tender texture. This cut comes from the rib section, known for its abundant marbling. The fat within the meat melts as it cooks, infusing the steak with juiciness and flavour. 

The high-fat content contributes to its exceptional tenderness, making it a favourite among steak lovers. 

It’s best cooked using methods that preserve its moisture, such as grilling, pan-searing, or broiling. Whether you like it rare or well-done, ribeye delivers a satisfying and indulgent dining experience.

2. Porterhouse / T-Bone

Porterhouse and T-bone steaks offer the best of both worlds, combining the tenderness of filet mignon with the rich flavour of strip steak. These cuts come from the short loin and are characterised by their T-shaped bone that separates two distinct sections of meat. 

On one side, you have the tenderloin, while on the other, you get the strip steak. With moderate to high fat content, these steaks are ideal for grilling or broiling, allowing both parts to cook evenly while maintaining their juicy, flavorful profile. The Porterhouse is larger, offering a more generous portion of each.

3. Scotch Fillet (Rib Fillet)

Scotch fillet, also known as rib fillet, offers a slightly milder, buttery flavour compared to ribeye, but with equally impressive tenderness. The cut comes from the rib section, but it has less fat than the ribeye, making it a leaner choice without sacrificing too much flavour. 

This steak is known for its fine texture and can be cooked using grilling, pan-searing, or roasting methods. 

Although not as rich as a ribeye, Scotch fillet’s subtle taste and balanced fat content make it an excellent option for those who prefer a more delicate steak that is still full of flavour.

4. Wagyu

Wagyu beef is renowned for its marbling, where fat is interspersed throughout the meat, creating an almost butter-like texture. The fat content in Wagyu is exceptionally high, giving the meat an unparalleled richness and tenderness that melts in your mouth. 

The flavour is smooth and slightly sweet, providing a luxurious dining experience. Although costly, Wagyu is worth the investment for its distinct, melt-in-your-mouth quality. 

Best cooked with minimal heat, Wagyu should be grilled or pan-seared lightly to preserve its soft, tender nature. This is a cut that defines gourmet steak.

5. Eye Fillet (Tenderloin)

Eye fillet, or tenderloin, is the leanest and most tender cut of beef, known for its mild flavour and soft texture. This cut comes from the loin section, and while it’s not as rich in taste as other cuts, its tenderness makes it a popular choice for fine dining. 

The fat content is very low, which makes it an excellent option for those looking for a leaner, healthier steak. 

Eye fillet is best cooked using methods like pan-searing or grilling, and it pairs well with subtle sauces that don’t overpower its delicate flavour.

6. Rump Cap (Picanha)

Rump cap, also known as picanha in Brazilian cuisine, is a flavourful cut with a distinctive fat cap that adds both taste and moisture during cooking. 

The fat renders as the meat cooks, infusing the beef with a rich, juicy flavour that’s balanced by the tender, slightly chewy texture of the meat. This cut is often grilled or roasted, especially in Brazilian churrasco, where it's cooked on skewers. 

The fat cap is crucial for flavour and should not be trimmed off entirely. Picanha is a favourite for those who enjoy a juicy, flavorful steak with a bit of extra indulgence.

7. Chuck Roll

Chuck roll comes from the shoulder area of the cow and is known for its rich, beefy flavour. Though tougher than more premium cuts, it’s a great option for slow cooking methods such as braising or roasting. 

The chuck roll’s fat content is moderate, with a decent amount of marbling that helps to keep the meat moist during slow cooking. 

When cooked properly, it becomes incredibly tender and juicy, making it perfect for dishes like pot roast, beef stew, or shredded beef. It’s an affordable yet flavorful option for hearty meals.

8. Brisket

Brisket is a tough cut of meat that requires slow cooking to break down its collagen and become tender. The cut is known for its deep, smoky flavour, especially when cooked low and slow in a smoker or slow cooker. 

Brisket has a high fat content, with a thick fat cap that helps to keep the meat juicy as it cooks. This cut is a staple in barbecue and is often served as a main dish for special occasions. 

The fat renders beautifully, providing a moist and flavorful result that’s beloved by BBQ enthusiasts.

9. Short Ribs

Short ribs are known for their rich, hearty flavour and tender texture when cooked properly. This cut comes from the rib section and is typically braised or slow-roasted to allow the connective tissues to break down. 

The fat content in short ribs is high, contributing to their juicy, flavourful profile. When cooked low and slow, the meat becomes incredibly tender and falls off the bone. 

This cut is perfect for braises, stews, or grilling when prepared with a long cooking time to allow the flavours to fully develop.

10. Flat Iron

Flat iron steak is a relatively new cut that comes from the shoulder area, specifically from the top blade roast. Despite its lean appearance, it offers a surprising amount of tenderness and rich beefy flavour, making it a popular choice for steak lovers. 

The fat content is moderate, providing a good balance of flavour without being overly greasy. Flat iron is best cooked on the grill or in a pan, offering a steak that’s both affordable and delicious. It’s a great option for those looking for a flavorful cut that’s also relatively tender.

11. Skirt Steak

Skirt steak is a thin, flavourful cut known for its bold, beefy taste and distinct grain. It’s a favourite for fajitas and stir-fries due to its ability to absorb marinades and cook quickly. 

The fat content in skirt steak is moderate, contributing to its rich flavour. This cut is best cooked quickly over high heat to preserve its texture, whether on the grill or in a pan. 

Though it’s a bit tougher than some other cuts, when cooked properly, it becomes incredibly flavorful and is perfect for quick, high-heat cooking methods.

Conclusion

Ready to indulge in the perfect beef cut? Whether you crave the richness of ribeye or the tenderness of tenderloin, there's a cut for every taste. Explore our selection at Carnivore Society and elevate your next meal with premium beef cuts that promise unbeatable flavour and texture. Start cooking today!