Signature Black Whole Eye Fillet (Tenderloin) MB2+
NOTE - this is a whole piece. The sinew in the "butt" (the thickest end) of the eye fillet will need to be removed before cutting and cooking.
Enjoy a beautifully subtle beefy flavour and exceptional tenderness, thanks to its Marble Score 2+.
Inspiration: Sharpen your knives and portion into steaks for the BBQ, or roast the whole piece for an impressive centrepiece.
Provenance: Signature Black is selected from only the finest Angus cattle in Australia. These cattle are born and raised on pristine natural pastures, before transitioning to a specifically tailored 120-day feeding program in the rich farming country of Queensland’s Darling Downs.
NOTE - this is a whole piece. The sinew in the "butt" (the thickest end) of the eye fillet will need to be removed before cutting and cooking.
Enjoy a beautifully subtle beefy flavour and exceptional tenderness, thanks to its Marble Score 2+.
Inspiration: Sharpen your knives and portion into steaks for the BBQ, or roast the whole piece for an impressive centrepiece.
Provenance: Signature Black is selected from only the finest Angus cattle in Australia. These cattle are born and raised on pristine natural pastures, before transitioning to a specifically tailored 120-day feeding program in the rich farming country of Queensland’s Darling Downs.
Original: $99.94
-65%$99.94
$34.98Description
NOTE - this is a whole piece. The sinew in the "butt" (the thickest end) of the eye fillet will need to be removed before cutting and cooking.
Enjoy a beautifully subtle beefy flavour and exceptional tenderness, thanks to its Marble Score 2+.
Inspiration: Sharpen your knives and portion into steaks for the BBQ, or roast the whole piece for an impressive centrepiece.
Provenance: Signature Black is selected from only the finest Angus cattle in Australia. These cattle are born and raised on pristine natural pastures, before transitioning to a specifically tailored 120-day feeding program in the rich farming country of Queensland’s Darling Downs.
