Approximately 200 gm each.

Lovely, fancy pants steaks. The eye fillet is a long, tapering muscle that doesn't do much work which means it doesn't have the flavour profile of a hard-working cut like skirt or chuck but also why it's so tender, delicate and lean. It comprises about 1.3% of the total carcass weight and accordingly some say that we should only eat it 1.3% of the time. 

This product is fresh, not frozen.

We buy whole bodies of beef on a rotating basis from a number of farms and your cut will come from whichever beef is available and sufficiently aged when you order. The beef we source is:

  • packed with the farm, certification (if applicable) and breed clearly labelled;
  • dry aged for between two to six weeks, depending on the cut;
  • minimum 24 months old and could be up to 36 months or older (most beef is yearling);
  • hormone and antibiotic-free;
  • pasture-fed (grass-fed and finished) on chemical-free pasture (except in conditions such as drought where there is insufficient grass available when silage or sprouted grains may be used);
  • a mix of breeds including Black Angus, Belted Galloway, Speckled Park and Wagyu;
  • from NSW and, occasionally, Victorian farms.

The producers we work with are entirely transparent about their processes and welcome all questions. Find out more about our producers.

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