How to choose the best supermarket steak without breaking the budget

Whether you're a supermarket loyalist or a devotee of the local butcher, the Australian meat market is currently thriving with options for every budget.

Data shows around 80 per cent of Aussie shoppers prioritise the convenience of the supermarket aisle, while a dedicated 20 per cent prefer a traditional butcher.

No matter where you choose to shop, mastering a few simple tricks can ensure you walk away with the highest quality cut for your money.

Thomas Brimble, a chef and current Brand Food Manager at Hunter & Barrell, explained what professionals look for and how regular consumers can do the same.

"Chefs choose cuts differently from everyday shoppers," Brimble told nine.com.au.

"We look at how a cut will behave on high heat, what kind of flavour it naturally carries, and the best value cuts available, without compromising quality.

"When you know what to look for, you can take home a steak that cooks beautifully – whether you're grilling for a crowd or roasting a show-stopping main."

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Brimble says to:

1. Look for a bright cherry red colour

"A quality steak should be bright cherry-red, with a tight grain and fine streaks of fat throughout," he said.

"This marbling melts during cooking, giving you flavour and tenderness without needing excessive seasoning."

Brimble added that customers should avoid any "dull or brownish meat, excessive moisture on the surface, or a mushy texture".

"These are signs the cut won't perform well in high heat."

2. Skip big fat caps and choose marbling instead

"Avoid cuts with thick chunks of fat, as this doesn't really add flavour. Instead, look for thin, even streaks of fat through the meat," he advised.

"This marbling is what gives it that tender texture and what keeps the steak juicy on the grill.

"If you're unsure, ask your butcher which cuts have the best marbling for your intended cooking method."

3. Let ageing and origin guide you, without assuming more expensive means better

"Some of the most flavourful cuts aren't the most expensive," he said.

"Ask about whether the beef is grass-fed or grain-fed, and if it's been dry-aged or wet-aged.

"Dry-aged will offer a more intense flavour; wet-aged is milder but often better value."

If shopping at a supermarket with a staffed meat section, or at a butcher, Brimble said you can ask about the "origin and process" behind the meat you are considering purchasing.

4. Match the cut to your cooking method

"The biggest mistake I see home cooks make is choosing a cut of steak that doesn't suit the way they plan to cook it," Brimble said.

"If I'm grilling over high heat or doing a quick pan sear, I'll go for naturally tender, well-marbled cuts like ribeye, sirloin, scotch fillet, porterhouse or flat iron. These cuts are built for fast, hot cooking and reward you with great flavour and a juicy texture.

"When I'm roasting or cooking low and slow, I'll reach for cuts like brisket, chuck, tenderloin, or prime rib. These really come into their own when they're given time, as slow cooking allows the connective tissue to break down and the flavour to develop properly."

Leaner cuts such as round or shank "can be delicious, but they demand longer cooking times and more attention, so they may not be the best choice when you're under pressure to put a flawless feast on the table."

5. Choose the right thickness for chef-level control

"Thickness is one of the easiest wins for home cooks," Brimble said.

"A cut that's at least 2–3 cm thick cooks more evenly, stays juicy, and gives you greater control over doneness.

"Thinner cuts often overcook within seconds on a hot BBQ."

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