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Beef Scotch Fillet Dry Aged

(17 reviews)
AUD $31.49
0.35 KGS
Price per Kilo:

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  • 28 Day Dry Aged Grass Fed Beef
  • Premium Fillet Steak
  • Best cooked on the BBQ or pan fried
  • An average package contains 2 steaks
  • Scotch fillet steak is prepared from a boneless beef rib set. 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 are tender, tasty and moist and perform best with fast hot cooking methods such as pan-frying and barbecuing or stir-frying when thinly sliced. 
  • Just as wine or cheese can mature with age, beef also can be improved with time. Ageing is a process that occurs as the muscle fibres in meat are slowly broken down. Naturally occurring enzymes continue to act in the meat resulting in a slow breakdown of the proteins that make up the muscle fibres. This leads to the muscle fibres being weakened and, as a result, aged beef tends to be more tender. The appearance of beef does not change with ageing, as the breaking down of the muscle fibres happens on a microscopic level.
  • The process of dry aging meat involves drying and dehydrating beef in a controlled environment. Higher grades of meat are used as the process requires meat with a large, evenly distributed fat content. The meat is hung in a controlled, closely watched, refrigerated environment. The temperature needs to stay at a constant 0 degrees and the humidity must be at 85 per cent. Too warm the meat will spoil and too cool the meat will freeze, stopping the aging process.   There must also be constant air flow around the meat to control bacteria. The last requirement in the process, and most importantly, is a very experienced butcher to keep an eye on the aging meat.
  • In the first 14-20 days, enzymes that naturally occur in the beef break down the protein and fat strands, making them smaller, this helps with tenderness. They also give off gas as a by-product which improves flavour. The beef then sits quietly and dehydrates. This has the effect of concentrating the flavours and creating the great taste. It also makes the meat denser giving it a wonderful richness and intensity. Dry Aged meat can be aged anywhere from 20 days to 120 or more. At The Free Range Butcher our beef is dry aged to 28 days.
  • When cooking dry aged beef the key is not overcook it. The meat shouldn’t be cooked to more than medium-rare, and don’t rest it too long: there is little juice in the steak and it will dry out.

17 Reviews Hide Reviews Show Reviews

  • Dry Aged Scotch Fillet

    Posted by Rob Lobassa on 9th Nov 2021

    As with all products from The Free Range Butcher these dry aged Scotch Fillet steaks are of the best quality.
    As a new customer, I am consistently amazed at the quality of the meat products being offered. 5 stars ⭐⭐⭐⭐⭐

  • Great steaks

    Posted by DebV on 14th Oct 2020

    These scotch fillet steaks are the best. They absolutely melt in your mouth.

  • Scotch Filet

    Posted by Jacqueline on 26th Aug 2020

    Best scotch filet. Great in taste and quality. We always love it.

  • Aged beef steak

    Posted by Philippa on 3rd Apr 2020

    Lovely. Beautifully tender

  • Great steak!

    Posted by Ashlee A on 11th Apr 2019

    Excellent steaks! No chewy or tough bits! Highly recommend! Excellent service from these guys also!

  • Tender, melt in the mouth beef

    Posted by Unknown on 5th Nov 2015

    Have purchased this product three times now and I'm never disappointed. BBQ heaven.

  • Melt in the Mouth

    Posted by Unknown on 28th Aug 2015

    My husband could have eaten 5 of these, he said! Delicious, melt in the mouth beef.

  • Best steaks sold on the Northern Beaches

    Posted by Unknown on 8th Oct 2014

    I've noticed a strange taste in the beef in NSW over the last 2 years. The Scotch Fillet and meats sold by the Free Range Butcher does not have this odd flavour. Instead it tastes of real meat. The way steak should taste. These are the best steaks I can find to buy in Sydney.

    I'm always impressed that the steaks get bigger when cooking instead of shrinking to nothing.

  • The best scotch fillet I've ever tasted hands down!

    Posted by Belinda on 10th Sep 2014

    Tasty, juicy and a good thickness to the fillets. I'm very fussy with my steaks and this has been the best I've ever tasted. Off to the market to get more this week!

  • Always a winner

    Posted by Unknown on 21st Jul 2014

    The good thing about organic meat that's grass-fed/grass finished, it doesn't take as long to cook and the meat only requires salt and pepper. The result -- a tender and juicy steak.

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