Scotch fillets are a truly remarkable cut of meat. With an excellent balance of tender muscle and creamy fat, it’s no wonder at all why steak aficionados the world over cherish this beautiful, mouthwatering cut.
The scotch fillet is cut from the primal rib of the cow; this section runs between the 6th and 12th ribs and along the upper back. The muscle here is dense yet not overworked, leaving it tender and soft. Add to that the rich white marbling that melts into velvety glory, and you have a perfect meal.
What's so great about Grass Fed Beef Scotch Fillet Steak
The quality of a steak depends on the quality of the cattle it comes from. The first step in cooking the perfect scotch fillet steak is identifying where the cattle were raised, how well they were raised, and how the steak reached your kitchen.
Peter Bouchier’s grass-fed scotch fillet steaks are sourced from leading cattle farms across Victoria and New South Wales. Our quality standards are precise and unbending, and we’ve curated our suppliers to ensure we only get the best meat. Our suppliers also share our passion for animal welfare and know that only healthy cattle produce healthy meat. That meat leaves their farms, gets butchered into scotch fillet steaks at our Melbourne stores, and is finally delivered to you. That’s it — a clean, straightforward supply line that preserves the freshness of the meat.
Leading producers: our beautiful grass-fed scotch fillet steaks are sourced from nearby farms in Victoria and New South Wales.
Sustainable raised: the cattle that supply our meat are raised on free-range farms, where they graze on endless fields of healthy grass.
Perfectly fresh: a straight supply chain with minimal interference ensures the grass-fed scotch fillet steaks you buy are as fresh as can be.
Frequently asked questions
Searing heat is always the way to go. Whether you cook your scotch fillet steak in a BBQ, a woodfire oven or a grill on the stove, just be sure to get your cooking surface smoking hot. That heat will be the key to getting an amazing crust on the outside while keeping the inside juicy and pink.
Now, just because you need to cook hot, that doesn’t mean you get to cook hard and fast — care is critical. Here’s how we do it:
Prepare your steak by leaving it to come up to room temperature.
Season it simply with salt and olive oil.
Bring your grill up to high heat.
Sear your steak for 2-4 minutes on each side.
Rest the cooked steaks for 2-5 minutes to let the heat and saturated fat juices spread evenly.
Season to taste.
If you want to elevate your recipe a little, throw some butter, thinly sliced garlic, chopped rosemary and freshly ground black pepper into the grill. Keep basting the steak in the buttery seasoning as it cooks.
Master this simple method, and your dining table will soon be the best steakhouse around.
Good eye — indeed, they are. A scotch fillet is actually just a boneless rib eye steak.
Not at all. Scotch fillet steaks are cut from the forequarter of the cow, from the ribs just behind its shoulders. The eye fillets are cut from the hindquarters.
You've got good taste.
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