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Guides
Which cut, which breed, what to buy and what to serve: side-by-side comparisons, buying guides and the right beef for each occasion, written from measured data.
Compare
Two cuts, two breeds, two methods — side by side, with the numbers.
- Australian vs American beefThe USDA grades the carcass, MSA each cut and cooking method: grades, feeding, cut names and the imported label.
- Dry-aged vs wet-aged beefAir against a vacuum bag: days, weight lost (15–30 % against 1–3 %), flavour, cost and how to tell them apart.
- Filet mignon vs ribeyePsoas against longissimus: why one is more tender and the other richer, how each is cooked and what a kilo yields.
- Picanha vs tri-tipThe rump cap under 1–2 cm of fat against the lean rump triangle: muscle, grain, names by country, cooking and yield.
- Prime rib vs ribeyeOne muscle, roasted whole or cut into steaks: grades, temperatures, yield per kilo and when each suits the table.
- Wagyu vs AngusA5 needs BMS 8–12, well beyond a typical USDA Prime: grading scales, F1 crosses, 80–120 g portions and the price gap.
Buy
What is worth paying for, and where good beef ships from.
- Buying wagyu and premium steak online in AustraliaMSA stars, marble scores, fullblood vs F1, grain-fed days, delivery areas and AU$/kg for Australian online butchers.
- Dry aging at home: what you actually needBags, a converted fridge or a cabinet: the conditions each must hold, what to age, the risks and the costs.
- Meat thermometers for steakInstant-read, leave-in and wireless thermometers for steak: the specs that matter, how to use one, and a model table.
- Steak knivesSerrated or straight, German or Japanese steel, forged or stamped, care, boards and a model table by price band.
- Where to buy Wagyu and premium steak online in the USJapanese A5, Kobe, American Wagyu and Prime: what the labels mean, how shipping works, and who sells what.
Occasions
The right cut for the table in front of you.
- Australian BBQ cuts: names, MSA grades and temperaturesScotch fillet, rump, porterhouse, eye fillet: names abroad, MSA labels and grill temperatures.
- Beef as a Lunar New Year giftRib and loin steaks in a box: reading A5, MSA, USDA and 1++, chilled or frozen, the label, and how much per person.
- Christmas beef roast: choosing and planningOne rib for every two guests, pull temperatures that allow for the rest, and a timetable for a rib, fillet or loin.
- Steak for two: cuts to share and how to cook themChateaubriand, côte de bœuf, porterhouse, tomahawk: weights, reverse-sear temperatures and carving.
Tools
Calculators and printable charts now have their own section.