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Grass Fed Beef Scotch Fillet
Regular price$133.80
Unit price
/per
We recommend you roast beef scotch fillets on the BBQ or in an oven
Grass Fed Beef Scotch Fillet
Regular price$133.80
Unit price
/per
Per piece | 1kg - 2kg
DESCRIPTION
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.
We recommend you roast beef scotch fillets on the BBQ or in an oven
Buy delicious Grass Fed Beef Scotch Fillet online
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.
What's so great about Grass Fed Beef Scotch Fillet
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.
Leading producers: we source our beef from Australian farms we’ve trusted for years. The quality of their beef has never wavered, and neither has ours.
Sustainable raised: the cattle we favour are sustainably raised and ethically treated, free to roam on open ranges and feed on lush, natural grass.
Perfectly fresh: a direct supply chain ensures our beef scotch fillets are perfectly fresh when they reach you.
Frequently asked questions
Here are the basics for a perfect scotch fillet roast.
Pre-heat your oven to 160°C (we’ll account for this medium heat by increasing the cooking time.)
In a mixing bowl, create a mix of salt, pepper, fresh herbs, and olive oil (you could also add wine for a splash of colour and flavour.)
Generously baste the scotch fillet in the seasoning mix.
Bring a large frying pan to high heat, and sear the outside of the fillet. You want the meat to crisp into a deep brown.
Once seared, transfer beef to the heated oven and allow it to roast for approximately two hours.
Use a meat thermometer to check the internal temperature of the roast. Once it’s reached 65°C, you’ll have medium rare meat, which is our preferred level.
Remove the roast and rest for 10-15 minutes so the internal temperature can even out. Save the meat juices for gravy or drizzle over your side dishes.
Slice, serve and celebrate!
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.
You've got good taste.
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