Resources

The Best Cuts for a Delicious Meat Pie Filling

Post by Jaz Konig

Apr 07 2025

Nothing says comfort quite like a piping hot meat pie fresh out of the oven. It’s a national icon in Australia, beloved from footy stands to family dinners. But here’s the kicker: not all meat pies are created equal. The secret to a truly mouth-watering pie isn’t just in the pastry or seasoning. It all starts with the right cut of beef.

At Carnivore Society, we know meat. We’re not about shortcuts or mystery fillings. We believe in premium Aussie beef, slow-cooked with care to bring out the rich, hearty flavour that a good meat pie demands. Let’s dig into the best beef cuts for making the ultimate meat pie filling.

Why the Cut Matters

Beef isn’t just beef. Different cuts have different textures, fat content, and flavours. When you’re slow-cooking meat for a pie, you want something that becomes tender over time, soaking up all those delicious spices and juices without turning to mush or drying out.

The best cuts for meat pies strike a balance between lean meat and marbled fat. The fat breaks down as it cooks, creating that luscious, thick gravy we all crave in a pie. That’s why choosing the right cut makes all the difference.

1. Brisket

Tender and rich, perfect for slow-cooked pie fillings

Brisket might be more famous in the world of barbecue, but it’s also a secret weapon in crafting the ultimate meat pie. Cut from the breast or lower chest, brisket is known for its generous marbling and deep, beefy flavour. When cooked slowly, the fat renders down, infusing the meat with mouth-watering richness and turning every bite into pure comfort.

It’s bold, juicy, and hearty enough to hold its own against robust gravies and bold herbs. Brisket is ideal for those who love their pies full of personality. It’s a flavour powerhouse that brings warmth and character to every forkful.

Pro Tip: Trim any excess surface fat, but leave enough marbling to work its magic during cooking.

2. Short Rib (Boneless)

Deep flavour and softness that melts into every bite

For a premium pie experience, go for boneless short ribs. They’re a bit more luxe, but the reward is pure, meaty decadence. Cut from the lower section of the rib, these beauties are packed with flavour thanks to their marbling and fine texture. When slow-cooked, short ribs transform into melt-in-your-mouth strands that soak up gravy like a sponge.

The fat renders into the sauce, making it incredibly rich without being greasy. Short ribs are ideal if you’re aiming to impress or want a pie that feels indulgent yet comforting. They strike a great balance between tenderness and bold beefy taste.

Serving Idea: Pair with caramelised onions and a dash of red wine for a gourmet twist on the classic Aussie pie.

3. Chuck Steak

Ask any old-school butcher what cut they’d recommend for a meat pie, and they’ll likely say chuck. This cut comes from the shoulder area and boasts a beautiful blend of lean meat and connective tissue.

When cooked low and slow, chuck steak breaks down into tender, juicy chunks while releasing collagen that thickens your gravy naturally. That’s what gives your pie that full-bodied, traditional flavour that Aussies love. It’s hearty, rich, and deeply satisfying.

Chuck steak is affordable, easy to find, and practically made for slow-cooked recipes. No surprise it's a favourite for home cooks chasing that nostalgic, pub-style meat pie.

Cooking Tip: Dice the chuck into bite-sized chunks and brown it before slow cooking. This seals in the juices and adds depth to your pie filling.

4. Gravy Beef (Shin)

Gelatin-rich and ideal for thick, hearty pies

Gravy beef, also known as beef shin, is another stellar option when it comes to building a flavour-packed meat pie. It’s a tougher cut, sourced from the leg of the animal, but don’t let that put you off. With time and patience, this humble cut transforms into something truly magical.

As it simmers away, the collagen and gelatin melt into the sauce, creating a rich, glossy filling with a luxurious mouthfeel that clings to your fork and lingers on your tastebuds. This is the cut for those who love depth and richness in every bite. It’s budget-friendly, loaded with flavour, and an excellent choice for batch-cooking hearty pies that will have your mates lining up for seconds.

Bonus: Gravy beef is usually very affordable, making it ideal for batch-cooking meat pies for family get-togethers or weekend footy snacks.

5. Blade Steak

Blade steak, taken from the shoulder blade, is a solid option that’s often overlooked but has plenty going for it. Like chuck, it contains just the right amount of connective tissue, which breaks down during slow cooking to create a rich, silky texture. It’s not as well-known as brisket or short rib, but don’t let that fool you. Blade steak delivers on flavour, tenderness, and juiciness.

This cut is also great value, making it perfect for bulk pie prep without compromising on taste. It absorbs seasoning beautifully and pairs well with earthy additions like mushrooms or root vegetables. Cube it evenly for a consistent texture throughout the pie. You’ll get a lovely, balanced bite every time.

What to Avoid

Cuts that turn dry or tough in your pie filling

Just as some cuts shine in pies, others can fall flat. Steer clear of lean cuts like topside, rump, or sirloin. While they’re excellent for grilling or roasting, they lack the connective tissue and fat needed for slow cooking. Using them in a pie can lead to a dry, chewy filling that feels like a letdown.

Also, avoid pre-minced beef if you’re aiming for a chunky, traditional filling. Mince has its place, especially in simpler meat pies or sausage rolls, but for that classic meat pie texture, diced beef is your best mate.

The Cooking Method Matters Too

Even the best beef cut won’t shine without the right technique, and that’s where your cooking method steps in to work its magic. A proper meat pie filling depends on patience, not speed. You’ve got to go slow and low, allowing time for the connective tissue in the meat to break down fully.

That’s how you unlock those succulent, fall-apart textures and that deep, rich flavour that hugs every bite of pastry. Start by searing your beef in a hot pan to build a golden crust and intensify the umami. Then simmer it gently with stock, onion, garlic, herbs, and maybe a cheeky splash of red wine or Worcestershire sauce.

Let it bubble away slowly until the meat yields under a fork and the gravy thickens into a luscious coating. Rushing this part won’t just cost you flavour, it’ll rob your pie of its soul.

Build Your Own Signature Pie

Once you’ve picked your cut and nailed the cooking method, the world’s your oyster. Add mushrooms, peas, or carrots for a bit of variety. Toss in some thyme or rosemary for a fragrant lift. Or go old-school with just beef, onions, and a thick, dark gravy.

You can also experiment with pastry. Flaky puff pastry on top with a shortcrust base is a crowd-pleaser, but if you’re feeling bold, try a hot water crust for that rustic bakery feel.

Final Thoughts

A meat pie isn’t just a meal. It’s a memory, a tradition, and a warm hug on a cold day. At Carnivore Society, we believe it all starts with respect for the cut. Choose well, cook with care, and your meat pie will be the stuff of legends.

So, next time you’re at the butcher’s counter, give that chuck, gravy beef, or brisket a second look. Your taste buds will thank you, and your mates will keep coming back for more. Now go on, fire up the oven. That perfect pie isn’t going to bake itself.