Beef Scotch Fillet (Ribeye)

Delicious whole or sliced into steaks.


Natural marbling makes this very juicy and easy to cook perfectly every time. If cooking whole, pre-sear in a very hot pan then roast in a moderate oven (around 180 degrees) to preferred doneness. Cover loosely with foil and allow meat to rest 15-20 before carving – this will allow the meat fibres to relax and the juices to be re-absorbed, ensuring the meat remains moist and tender. Approx 8-10 servings.