Aged Angus Scotch Fillet

2 per pack, aprox 600grams per pack total weight.

The scotch fillet is cut from the whole boneless eye of the rib. The cut has a slightly open grain and some marbling in addition to a strip of fat within the lean that runs through the length of the scotch fillet tapering slightly towards the chuck end. This steak is succulent, tender and full of flavour and is one of the most popular. The ribbons of fat that run through the meat keep it moist and tender while cooking.

How to cook:
Can be cooked on the barbecue or frying pan. Bring your steak out of the fridge at least half an hour before cooking to bring the meat to room temperature and ensure even cooking. Cook your Scotch fillet steaks on a medium-high heat. Make sure it is preheated and allow roughly 5 minutes on each side, turning once. Allow your steak to sit at room temperature under a loose cover (tin foil...or a plate) for around 10 minutes before serving.