Different types of meat beef on round board. Herbs for an assortment of beef meat basil, thyme, rosemary, sage leaves, pepper. Light white wooden background. Top view from above.

From Ribeye to Rump: A Guide to Understanding the Different Cuts of Beef

Have you ever stood at the meat counter, overwhelmed by the sheer variety of beef cuts available? You’re not alone. With so many options, each boasting unique flavours and textures, it can be difficult to choose the right one. Whether you’re a novice cook craving a weekend barbeque or a culinary enthusiast wanting to impress at your next dinner party, the team at Online Meats is here to demystify the world of beef. From the luxurious ribeye to the more economical rump, we'll delve into the characteristics, marbling, and ideal cooking methods for each cut, to ensure your next dish is a mouthwatering success.

The Importance of Marbling

When describing the different cuts we'll be mentioning their marbling a lot. Marbling refers to the intramuscular fat found within the meat, and it plays a crucial role in determining the tenderness and flavour of beef.

Cuts with more marbling, like ribeye, are generally more tender because the fat melts during cooking, keeping the meat juicy. Leaner cuts, like flank and rump, require careful cooking to avoid toughness but can be just as delicious when prepared properly.

Popular Cuts

While you’ve most likely heard of these cuts, you might not know the difference between them. Let’s break down the most popular options: 


The ribeye is often considered the king of beef cuts, known for its rich marbling, which enhances both tenderness and flavour. Like the name implies, this cut comes from the rib section, and its abundant fat content makes it ideal for grilling or pan-searing. The perfect ribeye doesn’t need much prep, it speaks for itself. Simply cook it to medium-rare to medium and allow the fat to render and infuse the meat with flavour.


Sirloin is a versatile cut that strikes a balance between flavour and tenderness. Located near the top rear of the cow, the sirloin is less fatty than the ribeye but still offers a robust taste. It is excellent for grilling, broiling, or roasting. The top sirloin, in particular, is a favourite for its tenderness and deep beefy flavour. It’s hard to go wrong with a sirloin. You can dress it up with a chimichurri sauce or pair it with a simple herb butter for a great meal. 


The T-bone steak, while referred to as one cut actually combines two types of meat. It features a T-shaped bone with a portion of tenderloin on one side and a strip steak on the other. This cut combines the tenderness of the tenderloin with the fuller flavour of the strip steak. T-bones are perfect for grilling or broiling and are best cooked to medium-rare to medium.


The rump cut has a bad reputation in the world of beef. While it may not be as tender as other cuts, it’s a great economical option that doesn't skimp on flavour. It comes from the hindquarters and is leaner than the ribeye and sirloin. Rump steak is best cooked using high-heat methods like grilling or pan-searing to medium-rare, if a rump steak is cooked too much it can easily become too chewy so precision is key. Because of its strong flavour it pairs well with hearty sides like roasted vegetables or mashed potatoes.

Lesser Known Cuts

While you might see these cuts less often, they’re hidden gems that are worth exploring more if you get the chance. Let’s look into these more unique choices: 

Flank Steak 

Flank steak is a long, flat cut taken from the abdominal muscles of the cow. It is lean with a pronounced grain and a rich, beefy flavour. Because it can be tough, flank steak is best marinated and then grilled or broiled quickly over high heat to medium-rare. Slice it thinly against the grain to maximise tenderness. This cut is excellent for fajitas, stir-fries, or steak salads.

Hanger Steak

Hanger steak, often referred to as the "butcher's cut" because butchers used to keep it for themselves, is prized for its flavour. It comes from the hanging area of a cow near the diaphragm and stomach and is best-cooked medium-rare to retain its tenderness. To do the hanger steak justice, it’s best to pair it with bold sauces like chimichurri or red wine reduction to complement its robust flavour. 

Flat Iron

Flat iron steak is a cut taken from the oyster blade which is a muscle right below the shoulder blade. It is well-marbled, making it one of the most tender cuts from the shoulder area. Flat iron steaks are versatile and can be grilled, pan-seared, or broiled. This cut shines when served with a garlic butter sauce or a simple herb vinaigrette. 


If reading about different cuts has your mouth watering, then head over to Online Meats to browse our extensive grass-fed beef selection. We pride ourselves on the quality of our meat and our friendly staff are always happy to recommend the right cut to elevate your next meal.