Sourced from the whole boneless eye of the rib, the scotch fillet is a standout cut—exceptionally tender, juicy, and packed with bold beefy flavour. It shines when cooked simply over hot coals, on the BBQ, or seared quickly in a hot pan. We carefully select whole bodies of grass-fed beef from ethical producers near the NSW-Victoria border. Our grass-fed, grass-finished beef is predominantly black or red Angus, raised on chemical-free farms without antibiotics or hormones.
