Cut from the whole boneless eye of the rib, the scotch fillet is a true showstopper – succulent and soft with unmatchable beefy flavour. Cook simply over hot coals, grilled on a BBQ, or super-fast in a hot pan.
We source whole bodies of grassfed beef from a variety of ethical producers near the border of NSW and Victoria.
Our grassfed and finished beef is primarily black or red Angus. The cattle is antibiotic and hormone-free, and is raised on chemical-free farms.