Star Rated Meats
Chicken (Freerange)
Beef (New Zealand Angus) BBQ Packs & Hampers
Lamb Deli Meats (Sausages and Bacons)
Pork (Freerange and Organic) Special Cuts
Venison Frozen Meats

Beef

  • Eye Fillet
  • Scotch Fillet
  • Sirloin
  • Rump
  • Casserole and pie cuts

Guide to Meat

The best cooking technique for Eye Fillet Steak

Choose either AngusPure or Wakanui Blue eye fillet. Take the steak out of the fridge for 20 minutes before cooking to let it reach room temperature. Oil the steak, but not the pan and then season accordingly. We especially recommend Sale Alla Erbe (sea salt with herbs - recommended by Simon Gault) available from our pantry range. Heat the pan to a very high heat, and then cook steaks 3 minutes each side for rare, or 4.5 minutes each side for medium. Once you have finished cooking, rest the meat on a plate or loosely cover with tin foil for five minutes before serving. Letting the meat stand is a very important aspect and the secret to a delicious steak, it also ensures a consistent cook through, and ultimate tenderness.


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