Not quite as tender as an eye fillet, but who cares with flavour this good. Best experienced when cooked medium and sliced across the grain.
Our cattle eat nothing but grass, never tainted with chemicals, antibiotics or hormones. This produces a deep, rich flavoured beef, speckled with the uniquely yellow fat of a truly grass fed animal.
Dry-aged for 14 to 21 days in our on-farm butchery.