Butchers’ perspective on what makes grain fed beef a great choice for consumers
- niamh552
- 1 day ago
- 3 min read
When it comes to choosing the perfect steak, your local butcher knows best. With a trained eye and decades of experience behind the counter, butchers are in a unique position to judge quality, consistency, and flavour, and grain fed beef continues to make the cut.
We spoke to two seasoned butchers, Billy Gibney, owner of Meat at Billy’s, and ‘Raz’ Aguilar, butcher at The Standard Market Company, to hear why grain fed beef continues to be a go-to favourite for Aussie consumers.
A cut above: reliable quality
For Billy, grain fed beef’s appeal comes down to one key thing: reliability.
“Australian grain fed beef is, I think, the best in the world. Our export industry is huge. The world wants what we've got because we do it so well.”
With grain rations carefully managed and cattle raised under controlled conditions, the result is a premium product that delivers, no matter the season.
“The main quality is consistency. Having that control over the grain controls the diet, which creates a consistent product, all year round.”
Raz agrees, especially when it comes to customer satisfaction:
“We buy certified grain fed beef because we know it's going to be right.
We know it’s going to be perfect for the customer. We know the flavour’s there.”
Marbling = consistent flavour
What sets grain fed beef apart for both butchers is the strength of flavour that comes from the high-quality marbling. Raz explains how the marbling score assists with understanding the quality and flavour profile of beef.
“The marbling score tells us how much intramuscular fat is in the meat. From zero all the way up to 9, that’s the highest. When you get it right, it’s really nice and spreads throughout the meat.”
This fat content not only enhances tenderness but contributes to that unmistakable grain fed richness.
“You get those sweeter flavours, especially when you cook it. The browning and caramelisation, it just hits your nose and goes straight through. It’s brilliant.”
Billy echoes this sentiment, that the full flavour of grain fed beef is what makes it a standout on the counter and the plate.
“People know it’s going to have that nice, buttery, rich texture. It’s going to have a lot of flavour, and you're eating quality is going to be superior.”
What cuts fly off the counter?
When it comes to customer favourites, Billy doesn’t hesitate:
“The most popular cuts in our grain fed range are our sirloin, our rump, and our rib fillet.”
Each favourite cut brings its own unique eating experience:
The Sirloin, also known as porterhouse or New York strip, is one of the most popular cuts due to its balance of tenderness and flavour. It’s moderately marbled, which gives it a juicy, buttery mouthfeel without being too rich. Sirloin steaks are great for grilling or pan-frying over high heat to create a beautiful crust, and they hold their shape and texture well, making them easy to portion and cook evenly.
Whereas, the Rump is a leaner, full-flavoured cut that offers excellent value and versatility. It has a slightly firmer texture, delivering on bold, beefy flavour. Rump steaks are ideal for barbecuing or pan-searing to medium-rare or medium.
The Rib fillet, also known as scotch fillet or boneless rib eye, is often considered the king of steaks. Thanks to its high degree of marbling, rib fillet is incredibly juicy, tender, and rich. The fat melts into the meat as it cooks, creating a luxurious texture and depth of flavour that’s hard to beat. Best cooked over high heat and served medium-rare to medium, it’s a steak that needs very little, just salt, pepper, and time to rest.
It’s clear: grain fed beef doesn’t just win on quality, it wins on consistency. For butchers like Billy and Raz, that means confidence in every cut. For consumers, it means steaks that deliver the same great eating experience every time.
Next time you’re at your local butcher, ask about their grain fed options. Whether it’s a juicy rib fillet, a flavour-packed rump, or a perfectly balanced sirloin, you’ll be bringing home a steak that’s tender, reliable, and full of flavour.
