Australian beef cuts
The Australian beef cut catalogue using AUS-MEAT trade names. Scotch fillet, eye fillet, cube roll, oyster blade and the rest, with US equivalents and grading context.
Australian beef butchery follows the AUS-MEAT trade-naming standard used domestically and across export markets. Many Australian cut names diverge from US conventions: scotch fillet for ribeye, eye fillet for tenderloin, rump cap for picanha, oyster blade for flat iron. The Meat Standards Australia (MSA) grading scheme rates eating quality on a 3 to 5 star scale based on dozens of factors beyond marbling alone, including aging, cooking method intent, and animal age.
Australian grass-fed beef is a major export product worldwide. The cuts below mirror the AUS-MEAT vocabulary; US trade names are noted in English equivalents.
Buyers in this market reference the MSA / AUS-MEAT grade. MeatGrader scores Australian beef on its own universal scale and shows that grade only as a courtesy translation.