- 28 Day Dry Aged Grass Fed Beef
- Premium Fillet Steak
- Best cooked on the BBQ or pan fried
- An average 480g 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.
16 Reviews Hide Reviews Show Reviews
These scotch fillet steaks are the best. They absolutely melt in your mouth.
Best scotch filet. Great in taste and quality. We always love it.
Lovely. Beautifully tender
Excellent steaks! No chewy or tough bits! Highly recommend! Excellent service from these guys also!
Have purchased this product three times now and I'm never disappointed. BBQ heaven.
My husband could have eaten 5 of these, he said! Delicious, melt in the mouth beef.
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.
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!
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.
We used the Korean BBQ marinade from this website, I only had time to marinate them for 2 hours but they were absolutely delicious. The family loved it. The service from Ben and Kerry is fantastic, will not buy my meat from anywhere else.
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