Sourced from the lush pastures in the South West of NSW this beef is Grass Fed and Finished sourced directly from farming families.
- The Premium Steak
- Best cooked medium rare
- An average pack contains 3-4 slices
- Typically the tenderest cuts of beef with the least amount of connective tissue are those cuts that sit along the spine of the animal as they do the least amount of work. The fillet or tenderloin (as the name suggests) is one such cut. With little or no fat or connective tissue the fillet is best suited to portioning into steaks for pan-frying and barbecuing or strips for stir-frying, but is equally delicious roasted whole in a very hot oven.
- Click here to see the Beef Cut Chart
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Pan fried tender and juicy steaks topped with homemade horseradish sauce. Accompany with delicious roasted potatoes and root vegies. What more could you ask for. The eye fillet is always evenly sliced and so fresh. Great quality.
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