How many steaks in a scotch fillet comes down to weight and steak size: a 4kg cube roll holds at most thirteen 300g steaks or sixteen 250g steaks before trimming, and fewer once it is trimmed.
That is because the fat, silverskin and two uneven end pieces come off before the first steak is cut.
This guide shows how to work out the count for a scotch fillet, striploin, eye fillet or rump, what each steak costs at every box size and whether a whole primal suits your household.
How Many Steaks in a Scotch Fillet?
A whole scotch fillet in our range weighs 4kg or 5kg, so divide the piece weight by your steak weight for the most you can cut, then expect fewer once it is trimmed.
Every line of whole scotch fillet is sold as a cube roll, the boneless rib eye, so the count depends on the line, its weight and the steak size you choose.
| Cube roll | Piece weight | 250g steaks, before trim | 300g steaks, before trim | 350g steaks, before trim |
|---|---|---|---|---|
| AMG A Budget, grass-fed Angus | 4kg | 16 | 13 | 11 |
| AMG Prime, grass-fed Angus | 4kg | 16 | 13 | 11 |
| Southern Ranges SR+, grass-fed and finished | 5kg | 20 | 16 | 14 |
| Roam MB2+, grass-fed | 5kg | 20 | 16 | 14 |
These figures are whole steaks from the listed piece weight before any trim, so treat them as a ceiling rather than a promise.
Simple division is where most estimates go wrong. A 4kg cube roll divided into 300g steaks gives 13.3, but that ignores the fat and silverskin trimmed away and the two end pieces too uneven to steak.
To find your real count, trim the piece first, weigh what is left and divide by your steak weight. Thickness works the same way: cutting thicker steaks gives you fewer, heavier ones from the same piece, so settle on a thickness before you compare value between lines.
Those ends still have value. They make a small roast or stir-fry strips, so a fair cost per steak should count them as food rather than waste.
Steaks per Primal: Striploin, Eye Fillet and Rump
The striploin, eye fillet and rump each give a different number of steaks, because they arrive at different weights, carry different trim and leave different by-products.
| Primal | Piece weight | Common steak size | Where the steaks come from | By-products |
|---|---|---|---|---|
| AMG porterhouse striploin | About 4kg | 300g | The length of the loin, once the tail is off | Fat cap trim, tail |
| Southern Ranges SR+ eye fillet | About 2.2kg each, sold as a pair | 200g | The even centre only | Head, tail, chain |
| AMG whole rump | About 6kg | 250g | Each muscle, cut separately | Rump cap, tail |
Porterhouse Striploin
An AMG striploin weighs about 4kg, a Southern Ranges SR+ 5kg and a Roam grass-fed Wagyu striploin about 3.5kg. The fat cap is trimmed to taste and the tail is too thin to steak, so a 4kg piece gives fewer than the thirteen 300g porterhouse steaks that simple division suggests.
Eye Fillet
A Southern Ranges SR+ eye fillet weighs about 2.2kg, an AMG tenderloin 1.8kg to 2.2kg and a Roam Wagyu tenderloin 1.5kg to 2.5kg. Across the eye fillet range, only the even centre gives classic steaks, while the head roasts and the tail and chain suit stir fries.
Whole Rump
A whole rump primal from AMG weighs about 6kg and holds several muscles, the cap, eye, centre and tail, each giving steaks of a different size and shape. Rostbiff is the centre sold cap off. Because the muscles differ so much, count your steaks muscle by muscle rather than dividing the whole piece.
What Does Each Steak Cost? Cost per Steak by Primal and Box Size
Each steak costs its weight multiplied by the price per kilo before trim, so a 300g steak from the AMG A Budget cube roll at $39/kg costs $11.70 before trim, and more once trim is counted.
To include trim, divide the price per kilo by the share of the piece that ends up as steak, which gives the cost per usable kilo, then multiply by the steak weight.
On the AMG A Budget cube roll, a 300g steak costs $14.70 at the single-piece price of $49/kg, $13.20 in a half box at $44/kg, $11.70 in a full box at $39/kg and $10.20 in a double box at $34/kg, all before trim.
The steak sizes below are common serves, 300g for scotch fillet and porterhouse, 200g for eye fillet and 250g for rump, and they sit within the ranges for how much steak per person.
| Product | Full box price | Steak size | Cost per steak, before trim |
|---|---|---|---|
| AMG A Budget scotch cube roll | $39/kg | 300g | $11.70 |
| Southern Ranges SR+ scotch cube roll | $53/kg | 300g | $15.90 |
| AMG porterhouse striploin | $32/kg | 300g | $9.60 |
| Southern Ranges SR+ eye fillet | $65/kg | 200g | $13.00 |
| AMG tenderloin (eye fillet) | $45/kg | 200g | $9.00 |
| AMG whole rump | $26/kg | 250g | $6.50 |
Before trim, the AMG whole rump gives the cheapest steak in the table and the Southern Ranges SR+ cube roll the dearest, which is worth knowing when you plan a box.
Prices are full box rates, checked 18 October 2026. A single piece costs $10/kg more than a full box, a half box $5/kg more and a double box $3 to $5/kg less.
Is Buying a Whole Primal Worth It?
Buying a whole primal is worth it if you cook steak most weeks, have freezer space for the steaks it gives and are happy to do the knife work yourself.
Start with freezer space. A whole cube roll turns into a stack of flat, vacuum-sealed packs, and a 20kg full box of cube rolls needs far more room again, so measure the drawer before you choose a box size.
Next, think about how often you cook steak. If it is weekly, a whole piece is eaten well within the recommended freezer time. If steak is an occasional treat, a single piece at the higher price per kilo can still beat a box that sits too long.
Splitting a full box with family or friends is the easiest way to reach the lower price tier without overfilling your own freezer, and it follows the same logic as most bulk meat savings.
Delivery is chilled, never frozen, for a flat $30, or free on orders of $600 or more, to every state and territory except the NT. Bulk orders over $1,000 are quoted on request via orders@costcutmeats.com.au or 0480 890 901.
Conclusion
A whole scotch fillet gives fewer steaks than simple division suggests, but each one costs less as the box gets bigger.
Work out your cost per steak, check your freezer space and choose the box size that fits how often you cook steak.
Then order whole primals by the box, delivered chilled.
