*** Made To Order ***
Dry Aged 21 DAYS Australian Premium Grass-Fed Tenderloin (Eye Fillet) (1.3kg - 1.5kg) - Chilled (PRE-ORDER 25 DAYS)
Dry ageing is a process whereby a slab of primal of beef is placed on a rack to dry in a controlled environment for a period of time. Why dry-aged beef tastes better? Dry ageing allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavour.
At Aussie Meat, we will dry-age especially for you, taken from our fresh Australian premium quality beef farm fresh from Australia farmers, dry-age precisely 21 Days guarantee optimal flavour to suit all fussy Aussie Meat lovers.
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 and can be portioned into 250g.