28-Day Dry-Aged Grass-Fed Beef
Premium Fillet Steak
is ideal for grilling or pan-frying.
The typical container contains two steaks.
Scotch fillet sirloin is prepared from a beef rib set with no bones. The scotch fillet extends from the striploin (sirloin) to the chuck on the back of the animal. Scotch fillet steaks are tender, flavorful, and moist because they are a’support’ muscle that is not subjected to the heavy labor of moving the animal around. They perform best with fast hot cooking methods such as pan-frying, barbecuing, or stir-frying when thinly sliced.
Similarly to how wine and cheese can enhance with age, so too can beef. The process of aging occurs when the muscle fibres in meat are gradually degraded. Slowly, naturally occurring enzymes continue to degrade the muscle fibre proteins in the meat. Consequently, the muscle filaments are weakened, and aged beef is typically more tender. As the breakdown of muscle fibres occurs on a microscopic level, the appearance of aged beef does not alter.
Premium Thick Cut Beef Scotch Fillet
Over the back, the scotch fillet is situated between the chuck and striploin (sirloin) muscles. It is an exceptionally tender, juicy, and flavorful beef cut. Savannah Scotch Steaks are succulent and substantial!
Savannah, which means “pastureland,” is 100% grass-fed beef from New Zealand.