Minimum 300g pack. 2 small steaks per pack.
A long and lean muscle, this is the most tender cut of beef available. It comes from the lower middle of the cow’s back and does the least work of all the beef cuts, making it incredibly tender. It also contains very little fat, which means there’s no need to cook fillet for a long time to break down any collagen. An eye fillet steak should be cooked over high heat as quickly as possible, to prevent the meat drying out.
Slow-grown, regeneratively grazed, grass-fed and finished beef from our farm on the Central Coast and our regenerative partnering farm Furracabad Station in Glen Innes.