- 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
Great flavour, sometimes quite fatty,
Over all good product
we bbq this last night - medium rare
the sounds coming from the dinner table were almost indecent - we will never ever eat meat from anywhere else - EVER, the standing rib roast is also truly amazing. i love the personal service from Ben and the team.
This is the most delicious meat I have eaten and I will be a regular customer....Love the down to earth, honest service you get too.....Well Done. Am telling all my friends.
Great quality, you can taste the difference with this grass fed product, top quality friendly service
We purchased our meat from the market at Frenchs Forest. This scotch fillet has to be one of the best pieces of fillet we have cooked. The quality of the meat was outstanding and the flavour superb. We'll be back!
Our first purchase from Frenchs Forest markets, this was a great cut, I BBQ it, just medium rare, and it was certainly one of the best scotch fillets we have had. We will be at the market again soon.
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