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This cut is also known as “scotch fillet” or “cube roll”. Very tender, fine grained and partially marbled with fat with a thin strip of fat that runs through the centre of the meat.

The meat has been sliced into 2 – 3cm thick slices to make steaks which can be quickly pan-fried or barbecued 

Put the steaks on shallow platter and drizzle well with olive oil and season with salt and freshly ground black pepper. Turn the steaks over a few times until coated with oil. 

Panfry or barbecue over moderate to high heat for about 3 minutes on each side or until medium, less time if you like it rarer. Remove from the pan and serve. 

A quick sauce can be made by pouring the residual fat from the pan and adding a knob of butter. Let it bubble and brown slightly then quickly add the juice of a lemon. Let it bubble again then add some chopped parsley. Taste, season and pour over the steaks.