Not every cut belongs on every table. The occasion shapes the decision just as much as the cut itself. This guide gives you a clear, honest answer to the question most people never think to ask before they order.
There is a reason butchers do not give a single answer when someone asks for "the best steak." The best steak is a relative term. It depends on how many people you are feeding, how much time you have, whether you are cooking to impress or cooking to sustain, and whether the person eating has strong flavour preferences or wants something clean and straightforward. Getting that match right is what separates a good meal from a great one.
All of the cuts below are sourced from Stanbroke cattle, raised in Queensland under a single ownership model from property to processing. That matters because consistency of quality across every cut, not just the premium ones, is built into how the herd is managed and how the beef is handled. You are not choosing between good and better here. You are choosing between cuts that each do a specific job exceptionally well.
Every cut at Peter Augustus carries an SB marble score. If you are not familiar with what that number means or how to use it when choosing a cut, read Understanding the SB Marble Grading System first. It will make the recommendations below considerably more useful.
Match the cut to the moment.
Each occasion below has a recommended cut, the SB marble range you can expect, and a direct link to the collection. Nothing is ranked. A well-cooked rump on a Tuesday is worth more than an underprepared eye fillet on a Saturday.
Quick reference: occasion to cut.
At a Glance
What else shapes the decision.
Marble Score
Stanbroke uses the SB marble score to grade its beef. A higher score means more intramuscular fat running through the muscle, which translates to more flavour and moisture in the cook. For everyday cuts, an SB score of 2 to 4 is a reliable starting point. For Wagyu cuts, the scores begin higher and the eating experience shifts noticeably from a standard grain-fed cut of the same type. All scores are listed on the product pages so you can compare before you order. For the full breakdown, read Understanding the SB Marble Grading System.
Grain-Fed Versus Grass-Fed
Grain-fed beef is milder and buttery, with a softer texture across the board. Grass-fed beef from the Diamantina range has a deeper, more savoury finish and a slightly firmer texture. Neither is superior to the other. They suit different preferences and different occasions. If you are cooking for guests with unknown preferences, grain-fed is the safer starting point.
How You Plan to Cook It
Pan or grill suits most cuts from the rib and loin sections. Cuts from the rump and hindquarter benefit from slightly longer rest times and higher heat at the start. If you are slow-cooking or braising, that points to secondary cuts like short ribs or chuck, stocked separately. For direct heat, stay within the cuts listed in this guide.
Portion and Budget
Eye fillet is the leanest and cleanest to portion. A 200g serving goes further in terms of perceived volume than the same weight in a rib fillet. If budget is a consideration, a grain-fed sirloin or rump from the standard range still sits well above supermarket quality at a more accessible price point. You should never have to wonder whether you are getting value from a cut at this level.
Frequently Asked Questions
What is the most forgiving steak for someone who does not cook beef regularly?
Rump is the most forgiving cut at medium-high heat. It has enough fat and muscle structure to tolerate slight variations in cook time without drying out. A grain-fed sirloin is a close second, particularly on a flat pan, because the fat cap renders predictably and the grain is consistent throughout.
Is Wagyu always the right choice for a celebration meal?
Not automatically. Wagyu has a richer, more intense fat profile that not every palate responds to in the same way. For guests with mixed preferences, an eye fillet from the grain-fed or Black Onyx range is the safer call. Wagyu is best reserved for occasions where you know the people eating it will appreciate the difference.
Can I order multiple cuts in the same delivery?
Yes. Peter Augustus delivers chilled and vacuum sealed in a food-safe insulated box with ice packs. Cuts from different categories, grain-fed, grass-fed, and Wagyu, can all travel together in the same order without affecting quality in transit.
What is the difference between grain-fed and grass-fed for occasion suitability?
Grain-fed beef has a milder, buttery flavour and softer texture. It suits guests who prefer a cleaner eating experience. Grass-fed beef from the Diamantina range has a deeper, more savoury finish. For a deeper look, read What is Black Onyx Beef and What is Grass-Fed Beef.
How far in advance should I order for a specific occasion?
For a planned occasion, ordering two to three days ahead is the practical minimum. This allows time for delivery, a day of refrigerator rest before cooking, and removes any uncertainty around timing. For a same-week cook, check the delivery schedule on the Peter Augustus site for cut-off and dispatch dates to your postcode.
Browse by cut or collection.
Every cut mentioned in this guide is available online, sourced from Stanbroke's Queensland operations and delivered directly to your door.
Not sure what the SB number on your cut actually means? Understanding the SB Marble Grading System explains the full scoring scale and how to use it when choosing between cuts.