Top 10 Tender Beef Cuts and How to Cook Them

When you're serious about beef, tenderness becomes everything. Whether you're grilling up a weekend feast or slow-cooking something special for Sunday dinner, knowing which cuts are the most tender can take your cooking from average to outstanding.

At Carnivore Society, we're all about showcasing premium Aussie beef and giving you the know-how to make every bite unforgettable. In this article, we’re diving into the top 10 tender beef cuts, how to cook them right, and why they deserve pride of place on your plate. Let’s get stuck in.

1. Eye Fillet (Tenderloin)

This is the crème de la crème when it comes to tender beef. The eye fillet, also known as the tenderloin, is cut from the centre of the loin and is prized for its buttery-soft texture. It has little fat and an incredibly fine grain, which makes it one of the most sought-after cuts on the market.

How to cook it: Less is more here. Cook it hot and fast to medium rare or medium at most. A quick sear in a cast iron pan or a flash on the barbecue is all it needs. Finish with a touch of salt, pepper, and maybe a drizzle of garlic butter or red wine reduction. Just don’t overdo it. Let the natural tenderness shine.

2. Scotch (Rib Fillet)

Known for its marbling and full-bodied flavour, the scotch fillet is a favourite among steak lovers. It comes from the rib section, so it has that signature intramuscular fat that bastes the meat from within during cooking.

How to cook it: Best grilled or pan-fried over high heat. Let the fat caramelise to get that crispy edge, and don’t be afraid of a thicker cut. Medium rare is the sweet spot. For extra flavour, baste with butter, garlic, and herbs during the final minute or two of cooking. Rest before slicing for a juicy result.

3. Porterhouse (Striploin)

One of the most popular steaks found on Aussie grills, the porterhouse (also known as striploin) strikes the perfect balance between flavour and tenderness. It’s cut from the short loin, offering a leaner texture than a ribeye but still packing enough marbling to keep things juicy.

How to cook it: Ideal for the barbecue or hot pan. Season well with salt and pepper, then sear over high heat for a caramelised crust. Cook to medium or medium rare, rest it for a few minutes, then slice and serve with your favourite sides. A knob of herb butter on top never hurts either.

4. Beef Rump Cap

Also known as the picanha, the rump cap is a much-loved cut in South American cooking and is quickly gaining popularity here in Australia too. It’s taken from the top of the rump and is known for its generous fat cap that bastes the meat as it cooks, adding loads of flavour.

How to cook it: You can roast it whole with the fat cap facing up, grill it in thick steaks, or skewer slices for a Brazilian-style barbecue. Always cook it fat-side first if grilling, and slice it thinly against the grain to maximise tenderness. A simple rub of sea salt is often all it needs.

5. Rib Eye

The rib eye is one of the most flavourful and tender cuts available, thanks to its rich marbling and position along the upper rib cage where the muscles do little work. This marbling doesn’t just add flavour, it also creates a juicy, buttery texture that makes each bite something special.

How to cook it: Perfect for pan-searing, grilling, or oven roasting. For a thick-cut rib eye, try reverse searing: cook it low and slow in the oven, then finish with a hot sear for a golden crust. Keep seasoning simple with salt, pepper, and a dash of olive oil to let the beef shine. Don’t forget to let it rest before slicing in.

6. Wagyu

Wagyu beef is in a league of its own when it comes to luxurious tenderness. Known for its incredible marbling and buttery texture, Wagyu is a premium product that offers a melt-in-your-mouth experience unlike any other. It’s often sourced from specially bred cattle and raised under meticulous conditions to ensure quality.

How to cook it: Because of its high fat content, Wagyu doesn’t need much cooking. A quick sear on a hot surface is usually enough. Avoid overcooking, as it can render out too much of the fat and lose its signature tenderness. Keep it simple: salt, pepper, and maybe a splash of soy or ponzu if you're feeling fancy. Let the beef be the hero.

7. Flat Iron Steak

Flat iron steak is a bit of a hidden treasure. Sourced from the shoulder (specifically the top blade), it’s surprisingly tender despite coming from a hardworking part of the animal. With its rich beefy flavour and fine marbling, it’s quickly becoming a favourite among steak enthusiasts looking for great value without sacrificing tenderness.

How to cook it: This cut shines when cooked to medium rare. Sear it hot and fast in a pan or on the grill, and let it rest before slicing against the grain. Because of its flavour-packed profile, it pairs well with bold seasonings or a chimichurri sauce. Avoid overcooking, as it can quickly become tough.

8. Chuck Eye Steak

Often called the "poor man's ribeye," the chuck eye steak is cut from the same muscle group as the ribeye but located slightly further towards the shoulder. While it doesn’t quite match the ribeye's richness, it still delivers impressive tenderness and depth of flavour at a more budget-friendly price.

How to cook it: Best grilled or pan-seared over high heat. Keep it rare to medium rare to maintain its tenderness. Because of its slightly coarser grain, slicing thinly against the grain helps deliver that perfect bite every time. Pair it with bold seasonings or a zesty chimichurri for extra punch.

9. T-Bone

The T-bone is a classic Aussie favourite that offers the best of both worlds. It features two prized cuts in one: a tender eye fillet on one side of the bone and a flavourful striploin on the other. The bone running through the middle adds extra flavour during cooking, making it a meat lover’s dream.

How to cook it: Ideal for grilling or barbecuing. Because the two sides cook at different rates, aim for a medium rare finish and position the steak so the eye fillet side is slightly further from the heat source. Keep seasoning simple and let the beef do the talking. Rest well before slicing and serving.

10. Short Ribs

Short ribs might not be the first cut that comes to mind when you think of tenderness, but when cooked low and slow, they become incredibly soft and rich. Packed with connective tissue and marbling, they reward patience with bold flavour and melt-in-your-mouth texture.

How to cook it: Braising is your best mate here. Sear the ribs to lock in flavour, then simmer gently in a mix of beef stock, red wine, garlic, and herbs for a few hours until they’re fall-off-the-bone tender. You can also smoke or slow-cook them for equally tasty results. Serve with mashed spuds or creamy polenta for a truly comforting meal.

Cooking Tips to Keep It Tender

• Rest the meat: Always let your beef rest after cooking. This allows juices to redistribute, making it more tender and juicy.
• Slice against the grain: This shortens the muscle fibres, giving a softer mouthfeel.
• Use marinades wisely: Acids like vinegar or lemon juice can help tenderise tougher cuts, but don’t overdo it.
• Don’t overcook: Especially true for tender cuts. Aim for rare to medium for optimal texture.

Final Thoughts

Tender beef isn’t just about buying the right cut. It’s about treating it with respect in the kitchen. Whether you're a backyard BBQ king or just love quality beef in your home meals, these cuts are your go-to guide.

At Carnivore Society, we’re passionate about bringing premium Aussie beef to your table. Browse our range, try out these cuts, and share your cooking wins with us because life’s too short for tough beef.