The Eye Fillet deserves its reputation as the most tender, elegant steak of all. Carved from the prized tenderloin, this delicate, lightly marbled cut has a less robust flavour than other steaks.
Porterhouse or Sirloin
The porterhouse is a firm, well-marbled steak from the heart of the loin. The characteristic 'white tail' keeps it juicy during cooking. Its full flavour and aroma come alive when grilled.
Scotch Fillet and Rib Eye
These cuts from the beef rib are one of the most popular and juiciest steaks. Meat from the rib section is more tender and fattier than most other cuts. This extra fat makes the steaks tender and flavoursome. These steaks can be cut boneless: Scotch Fillet, or bone-in: Rib Eye. Apart from natural variation in size Rib Eye and Scotch Fillets are identical.
The most flavourful steak. Our Chefs leave just enough of the fat on to bring out the uniquely bold, beefy flavour. If you prefer a steak with a robust taste and texture this one's for you!