Minimum 550g pack. 2 steaks per pack.
The scotch fillet is found on the back of the animal and runs from the striploin (sirloin) to the chuck. Being a ‘support’ muscle not subjected to the heavy work of moving the animal around, scotch fillet steaks have plenty of fat marbling throughout. This ensures they are tender, tasty and moist and perform best with fast hot cooking methods such as pan-frying and barbecuing.
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.