It’s the king of steaks. The fillet (also known as ‘eye fillet’ or ‘tenderloin’) is a soft, beefy cushion of tenderness. Cut from the loin, it’s incredibly lean with a delicate flavour. We source whole bodies of grass-fed beef from ethical producers near the NSW-Victoria border. Our grass-fed, grass-finished beef is primarily black or red Angus, raised on chemical-free farms without antibiotics or hormones.
