Know Your Cuts: A Guide to Every Steak on Our Grill

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Ribeye, striploin, skirt, flank or rump cap? Here’s how to find your steak at Pampero.

There’s more to choosing a steak than picking a size and deciding how you’d like it cooked.

Where a cut comes from, how much work that muscle does, its marbling and fat content all influence the flavour, tenderness and texture that eventually arrives on your plate.

At Pampero, our grill brings together five very different cuts of beef. Some are rich and heavily marbled, some are leaner and full of character, and one holds a particularly special place in South American grilling.

Here’s how they differ - and how to choose yours.

Angus Reserve Ribeye

250g · $59

If you want rich, buttery and indulgent, start here.

Ribeye comes from the rib section, between the chuck and the loin. Because this is one of the least-worked muscles on the animal, it produces an exceptionally tender cut.

What really defines ribeye, though, is the marbling. Fine seams of fat run through the meat and melt as the steak cooks, bringing richness, moisture and deep beef flavour to every bite.

Choose it if: You want the most indulgent steak on the menu. This is the classic.

Vintage Striploin

250g · $49

Sitting just behind the ribs, striploin comes from the short loin - a muscle that sees more movement than the ribeye.

The result is a steak that's leaner than ribeye, with a firmer bite and a bold, clean beef flavour.

Our Vintage Striploin has also been aged for additional depth and complexity, giving you a beautiful balance between flavour and texture without the heavier marbling of ribeye.

Choose it if: You want flavour and texture in equal measure. The well-rounded choice.

Wagyu Skirt Steak MB2–3

300g · $34

Skirt steak is completely different again.

It comes from the plate - the diaphragm muscle - and because it's a hard-working muscle, it develops the distinctive texture and intense beef flavour that skirt is known for.

Ours is Wagyu with an MB2–3 marbling score. That Wagyu marbling brings fat through the meat, giving this naturally flavoursome cut extra juiciness and richness.

It has more chew than a ribeye or striploin - and that's exactly part of its character.

Choose it if: You love bold, punchy beef flavour and don't mind a bit of chew.

Flank Steak

300g · $33

Flank comes from the abdominal wall: a long, lean muscle that does plenty of work throughout the animal's life.

That means less fat, long muscle fibres and a distinctive texture - but plenty of flavour.

Our grass-fed flank has a mineral, earthy character and is a great choice for anyone who prefers their steak on the leaner side without sacrificing that unmistakable beefiness.

Choose it if: You prefer a leaner cut with real character. No frills, just beef.

Rump Cap Vintage

300g · $32

And then there's rump cap.

Cut from the top of the rump and known in Argentina as picanha, this is one of the most celebrated cuts in South American grilling.

Its defining feature is the thick layer of fat running across the top. On the grill, that fat renders and bastes the beef from the outside as it cooks, bringing richness and flavour to the meat beneath.

Our Vintage Rump Cap is also aged for additional depth and complexity.

For anyone wanting to explore the traditions behind Argentinian and South American grilling, this is the one we'd point you towards.

Choose it if: You want an authentic Argentinian experience. This is the cut that started it all.

So, Which Steak Should You Order?

It really comes down to what you love in a steak.

Rich and buttery? Go Ribeye.

Balanced with a firmer bite? Striploin.

Juicy, punchy and intensely beefy? Wagyu Skirt.

Lean and full of character? Flank.

A taste of South American grilling? Rump Cap.

Then there's the final decision.

Choose your sauce.

Chimichurri · Salsa Criolla · Aioli · Red Wine Mole · Shellfish Sauce

Five cuts. Five completely different experiences.

Every cut. One grill. Your call.

Book your table at Pampero and find your favourite.