Every cut at Peter Augustus comes from one of six Stanbroke categories. Each one is raised, finished, and graded to a different standard. Here is what separates them and how to find the right one for your table.
Stand at any butcher counter long enough and you will notice the range. Different breeds, different price points, different labels. Most people make a choice based on familiarity or budget. But the gap between a 100-day grain finished cut and a 400-day grain finished cut is not just a number. It shows up on your plate.
Understanding what separates one beef category from another does not require a food science degree. It requires knowing three things: how the animal was raised, how long it was finished, and what that produces in terms of flavour and texture. Once you have that, the choice becomes a lot more deliberate.
At Peter Augustus, every cut comes from Stanbroke, one of Australia's most respected vertically integrated beef producers. Stanbroke controls the full production chain, from genetics and pasture management through to processing and grading. That consistency is what makes each category a reliable, repeatable standard rather than a loose descriptor.
Here are the six categories stocked at Peter Augustus, what each one means, and how to match them to your moment.
First, understand what finishing actually does.
The way beef is finished has a direct impact on marbling, flavour depth, and texture. Finishing refers to the final phase of an animal's diet before processing. The two methods are grain finishing and pasture raising, and they produce genuinely different results.
Cattle spend a defined number of days on a grain-based diet. The longer the finishing period, the more intramuscular fat develops. This is what creates marbling. More marbling means richer flavour, greater tenderness, and a more forgiving cook. The fat bastes the meat from the inside as it cooks, which is why a well-marbled cut feels more indulgent and stays moist even at higher temperatures.
Cattle graze freely on pasture for their full life cycle with no grain finishing period. The result is leaner beef with a cleaner, more assertive beef flavour. Less marbling means the flavour comes from the muscle itself rather than fat. It is a different eating experience, not a lesser one. Grass Fed beef suits cooks who want a more traditional, natural beef character and prefer to control richness through method rather than marbling.
One more thing worth understanding: the number of finishing days matters. A 100-day grain finished cut and a 400-day grain finished cut are not the same product. More days on grain means more time for intramuscular fat to develop, which translates directly to a higher marble score and a richer eating result. That is why two cuts both labelled grain finished can sit at opposite ends of the price range.
The SB Marble Rating runs from 0 to 10 and appears on every cut at Peter Augustus. If you are not familiar with what the score means or how to use it when choosing a cut, read The Number on Your Steak Actually Means Something before continuing. It will make the category breakdowns below considerably more useful.
The six categories, explained.
At a glance: how the categories compare.
| Category | Method | Days | SB Range | Best for |
|---|---|---|---|---|
| Pure Wagyu | Grain finished | 400 | SB 6-10 | Special occasions, gift buying, Wagyu enthusiasts |
| Wagyu | Grain finished | 320 | SB 4-9 | Premium dining at home, first-time Wagyu buyers |
| Black Onyx | Grain finished | 230 | SB 2-5+ | Versatile premium, weeknight to dinner party |
| Angus | Grain finished | 150 | SB 1-4+ | Everyday premium, reliable family cooking |
| Grain Fed | Grain finished | 100 | SB 0-1 | Entry premium, high-volume cooking |
| Grass Fed | Pasture raised | Free range | SB 1-2 | Natural flavour preference, lighter eating |
The right category is not the most expensive one. It is the one that matches what you are cooking, who you are feeding, and what kind of eating experience you want. A Grass Fed cut cooked with care can be just as satisfying as a Pure Wagyu slice, in a completely different way. They are not competing. They are solving different problems.
What matters is that you are choosing with information rather than guessing. That is what this guide is for.
Frequently Asked Questions
What is the difference between Wagyu and regular beef?
Wagyu refers to a specific Japanese cattle breed known for its genetics that produce a distinctly different fat distribution to standard beef breeds. The fat in Wagyu is finer, more evenly distributed through the muscle, and higher in oleic acid, the same monounsaturated fat found in olive oil. The result is a richer, more buttery flavour and a melt-in-the-mouth texture that standard grain-fed beef cannot replicate regardless of how long it is finished. At Peter Augustus, Wagyu is available across Pure Wagyu and Wagyu categories, both finished on grain for 320 to 400 days with no added hormones.
Which category has the highest marble score?
Pure Wagyu sits at the top of the marble score range, from SB 6 to SB 10. It is finished on grain for 400 days using purebred Wagyu genetics, which produces the densest and most consistent marbling available in the Stanbroke range. If maximum marbling and richness is what you are after, Pure Wagyu is the category. For a strong marble result at a more accessible entry point, Wagyu at SB 4 to 9 or Black Onyx at SB 2 to 5 plus are the next steps down.
What does grain finished mean and why does the number of days matter?
Grain finishing refers to the final phase of the animal's diet before processing, where cattle are moved from pasture to a controlled grain-based diet. The number of days matters because more time on grain means more intramuscular fat development, which is what creates marbling. A 100-day grain finished cut and a 400-day grain finished cut are genuinely different products. The longer the finishing period, the higher the marble score and the richer the eating result. That is why two cuts both labelled grain finished can sit at very different price points.
Is grass-fed beef better than grain-fed beef?
Neither is objectively better. They are different products that suit different preferences and occasions. Grass-fed beef is leaner, has a cleaner and more assertive natural beef flavour, and contains higher levels of omega-3 fatty acids. Grain-fed beef is richer, more marbled, and milder in flavour because the fat carries much of the eating experience. The right choice depends entirely on what you are cooking, who you are feeding, and the kind of eating experience you want. Both are available at Peter Augustus to the same Stanbroke production standard.
Which category should I start with if I have never bought premium beef before?
Black Onyx is the most reliable starting point for a first-time premium beef buyer. It sits at SB 2 to 5 plus, which means enhanced marbling without the intensity of full Wagyu. The 230-day grain finishing on pure Black Angus genetics produces a bold, consistent flavour that delivers a noticeably better result than supermarket beef without the occasion pressure of Pure Wagyu. If you prefer a leaner, more natural eating experience, the Grass-Fed Sirloin or Rib Fillet is the right entry point instead.
Can I order all these categories online with delivery across Australia?
Yes. All six categories are available online at Peter Augustus and delivered chilled and vacuum sealed across Queensland, New South Wales, Victoria, and the ACT. Every order is packed in a food-safe insulated box with ice packs to maintain safe temperatures throughout transit. Organic is currently out of stock and will be updated on site when available. Check individual product pages for current availability and delivery lead times to your area.
Not sure what the SB number on your cut actually means? The Number on Your Steak Actually Means Something explains the full marble scoring system and how to use it when choosing a cut.