Standing at the butcher's counter, or scrolling a butcher's website, the steak names can be confusing. Some cuts go by different names overseas, and a few are the same muscle sold with or without the bone. Here's a plain-English guide to the six steaks we sell, all Farm88 pasture-fed Angus beef from Victoria, shown raw as they arrive and cooked.
Quick answer
- Most flavour: Rib eye or Scotch fillet
- Most tender: Eye fillet
- Best all-rounder: Porterhouse
- Best value: Rump
- Two steaks in one: T-bone
- For a crowd or a special occasion: Tomahawk
Scotch fillet and Rib eye
These come from the rib section and have the most marbling, the thin streaks of fat that melt as the steak cooks and give it a rich, beefy flavour. In Australia, Scotch fillet usually means the boneless cut and Rib eye the same cut with the bone in. Overseas, "Rib eye" often means the boneless version, which is where the confusion comes from.
Cook it: hot and fast in a pan or on the BBQ, to medium-rare or medium so the fat has time to render.
Scotch fillet (boneless)
Rib eye (bone in)
Shop Scotch fillet · Shop Rib eye
Tomahawk
A Tomahawk is a Rib eye with the long rib bone left on. It's thick, dramatic and big enough to share between 2 or 3 people. Because it's so thick, it's best cooked low and slow and then seared at the end.
Cook it: see our step-by-step guide on how to cook a Tomahawk steak.
Porterhouse
Porterhouse comes from the short loin. It's called Sirloin in the UK and New York strip in the US. It has a firmer bite than Scotch fillet, a strip of fat along one edge and a clean, beefy flavour. It's a good everyday steak that suits almost any cooking method. Farm88's Porterhouse won a Bronze Medal at the 2025 Australian Food Awards.
Cook it: pan or BBQ, fat edge down first to crisp it, then 3 to 4 minutes a side for medium-rare.
Eye fillet
Eye fillet, also called Tenderloin or Filet mignon, is the most tender cut on the animal because the muscle does very little work. It's very lean, with a mild flavour, so it suits a butter baste or a sauce.
Cook it: sear, then finish in the oven. Don't go past medium, because without fat it dries out quickly.
Shop Eye fillet steaks · Shop whole Eye fillet
T-bone
A T-bone is two steaks joined by a T-shaped bone: Porterhouse on one side and a small piece of Eye fillet on the other. It's a classic BBQ steak.
Cook it: on the BBQ, keeping the fillet side slightly away from the hottest part of the grill because it cooks faster.
Rump
Rump comes from the back of the animal. It's lean, full-flavoured and a little firmer than the premium cuts, and it's the best value steak in the range. It's also great sliced thinly for stir-fries and steak sandwiches.
Cook it: hot and fast to medium-rare, rest it well, then slice it across the grain.
Tips for cooking any steak
- Take it out of the fridge 30 minutes before cooking, and pat it dry.
- Season generously with salt just before cooking, or an hour ahead.
- Get the pan or grill properly hot before the steak goes on.
- Rest it for about half the cooking time before slicing.
- Slice across the grain for the most tender bite.
Steak questions
What's the difference between Scotch fillet and Rib eye?
They're the same cut from the rib. In Australia, Scotch fillet is usually sold boneless and Rib eye with the bone in.
Is Porterhouse the same as Sirloin?
Yes. Australians call it Porterhouse, the UK calls it Sirloin and the US calls it New York strip.
Which steak is the most tender?
Eye fillet. Scotch fillet is a close second and has more flavour thanks to its marbling.
Can I get steak delivered today in Melbourne?
Yes. Order by 3pm and we'll deliver within 2 hours, 7 days a week. See our butcher delivery across Melbourne.
