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You’re at your local Clayton’s Organic Beef stockist, wanting to pick a perfect cut of beef to treat your family. You’re looking for a steak that won’t break your budget but is still ­packed with flavour. Until it dawns on you, you have no clue what the difference is between a rib-eye and a flank steak.

If you have found yourself in this situation, don’t despair because we are here to help!

There are four main sections of beef – the chuck, the rib, the loin and the round. Each section has different cuts, dependant on the locations of the cow’s body, and vary in how to be best cooked.

You don’t have to sacrifice quality. By turning to cuts that have a lot of movement through the muscle, like the flat iron, they are jam packed with flavour and allow change to stay in your wallet.

By considering Certified Organic beef, you are looking at leaner and gamier tasting cuts, loaded with omega-3 fatty acids.

No matter what cut you choose from, shop at your local butcher to avoid the mislabelling at grocery stores.  You can also turn to Clayton’s Organic Beef for 100% Australian grown beef.

Find a local stockist near you, HERE!


  • When selecting a cut of beef, choose steak cuts with an even thickness. This will make it easier to cook evenly.
  • When you are cutting into beef, always cut against the grain. This will denaturant the proteins within the meat, making it more tender.