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Butcher Skills

How to Trim and Cut a Whole Cube Roll

Cube roll is known by a few different names depending on how it is boned and sold. A boneless cube roll is also known as Scotch fillet. If the bone is left in, it becomes a ribeye steak, and if the bone is left very long it is often called a tomahawk.

Cube roll comes from the forequarter and sits between the chuck and the striploin. It is one of the more expensive cuts, with marbling that gives it flavour and tenderness. It is mostly used for steaks, steak sandwiches or a roast.

Don’t automatically throw away every small piece you trim. If the meat is soft but firm and smells fresh, small clean offcuts can be diced and used in another meal. If the colour is dark or you are unsure about the meat, do not use it.

Steaks, skewers and other portions prepared from a whole cube roll
  1. A whole cube roll in its original vacuum packaging before trimming
    1

    Look Over and Trim the Cube Roll

    Look over the whole cube roll and trim away any unwanted excess fat or loose pieces. There is usually not a lot of excess fat on a cube roll.

    Place the cube roll in front of you. When you look at the side of the roll you will notice the fat forms a C or O shape. This is the taller end of the cube roll. Position this end furthest away from you and the end that is closest to you will be the end you begin portioning from.

    If you want a full cube roll roast, trim and prepare the piece as a roast instead of cutting the whole piece into steaks.

  2. A whole cube roll being portioned into steaks with a butcher's knife
    Evenly cut Scotch fillet steaks portioned from a whole cube roll
    2

    Square the End and Portion Your Steaks

    Using a sharp knife, clean up the end of the cube roll so it is straight. Keep those clean offcuts for another meal if suitable — they can be diced for a stir-fry, curry, lunch wrap or skewers.

    Cut the steaks to suit how you plan to cook them. Michelle's preference is roughly a thumb thickness.

    For a clean cut, angle the blade so the tip meets the board on the far side of the meat. Draw the knife back towards you while lowering the blade through the steak, keeping the tip in contact with the board. Continue the stroke until the steak is cut cleanly. Avoid sawing backwards and forwards through the meat.

    If the final piece is uneven, use it with your earlier offcuts rather than forcing it into an uneven steak.

One Whole Cut, Different Options

This is why learning basic butchery is useful. You don’t have to turn the whole piece into identical steaks. Depending on what you need, you can portion the cube roll into steaks, keep a section as a roast, use smaller clean pieces for skewers or dice, and dress individual steaks for something a little different. Use what you have and portion it for the meals you actually plan to cook.

Close-up of beef and vegetable skewers made from cube roll offcuts
Prepared cube roll beef skewers arranged on a wooden board
Round cube roll steaks wrapped neatly with bacon
Cube roll steaks, skewers and other portions displayed together at an angle
Overhead view of the different portions made from one whole cube roll
The full selection of steaks, skewers and useful pieces from one cube roll

Butcher’s Tip

If you want your steaks to look especially neat when serving guests, you can help them hold a rounder shape before cutting. After trimming the cube roll, wrap it firmly and evenly, then chill it until it firms slightly. Portion the steaks once the meat is firm enough to hold its shape. Do not freeze solid before cutting.

Storage

Refrigerate raw beef promptly and follow the use-by date and storage instructions on the original packaging. Once the vacuum packaging is opened, storage time can change, so keep the meat cold, covered and use it promptly. Freeze portions you will not use in time, wrapping them well to protect against freezer burn. Label and date frozen portions.