Buy delicious Grass Fed Beef Scotch Fillet online
What's so great about Grass Fed Beef Scotch Fillet
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Orders are available for pickup between the 16th and 24th of December
Per piece | 1kg - 2kg
A perfect whole roasted scotch fillet is the hallmark of a practised chef. Boasting tender muscle and marbled with creamy, flavourful fat, our grass-fed whole scotch fillet is a treat you simply must indulge in.
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We recommend you roast beef scotch fillets on the BBQ or in an oven
The scotch fillet is a favourite amongst Peter Bouchier’s discerning butchers, especially if we’re cooking to impress. We prefer to cook beef fillets as a roast because the composition of the cut excels under high heat.
Well-marbled yet not overly fatty, the even webbing of the intramuscular fat melts into a savoury butter that keeps the meat juicy as it roasts. From the first bite, it will become exceedingly clear why the scotch fillet is so highly prized in culinary circles.
First, what is beef scotch fillet? This muscle is carved from the primal rib and stretches across its upper back from the 6th to the 12th rib. Though a thick cut of meat, the muscle doesn’t bear much weight, allowing it to remain tender.
However, provenance is the most important factor in determining the quality of your meat: you must know its origins. Knowing that the cattle were raised in a nurturing and natural environment and fed on quality grass will prove any butcher’s claim of freshness and quality. Peter Bouchier sources our beef directly from trusted local cattle farms in Victoria and New South Wales. Their free-range, grass-fed beef comes straight from them, to us and finally to you.
Here are the basics for a perfect scotch fillet roast.
Yes, it is. The only difference is that we keep the bones in for the rib eye fillet, and remove them for the scotch fillet.