The fillet or tenderloin is one of the most tender cuts of beef. Sitting along the spine, it's the least weight-bearing muscle yielding little or no fat or connective tissue. Recognised for its leanness, delicate flavour and tenderness, it can be further cut into portions for steaks and is best suited for hot fast cooking methods. A whole fillet can also be trimmed and trussed for roasting.
Australian Tara Valley specialises in the supply of high quality 100% Australian grass fed beef and veal, sourced from our farms located across Victoria in the Goulburn valley, Western Districts, Victorian Highlands, Gippsland, and the Surf Coast regions.
We recommend for the best quality to cook it in a chilled state. It can be stored in the fridge 2-3 days.
It is sold as a whole slab or can be portioned cut to 250g and we will give you all the trimmings which is great for making broth.