Our new-comer, very hard to come by in Japan - but we've made it possible. 100% grass-fed pasture-raised beef from Australia - the land of grass-fed beef. This is not only 100% grass-fed beef, but this is also 100% free of antibiotics and 100% free of growth hormones and 100% free of GMOs - if you are looking for clean 100% grass-fed and 100% grass-finished beef - there is nothing better than this. Great Southern beef is produced in the southern areas of Australia, where year-round rainfall coupled with Australia’s beautiful sunshine, yield exceptional pastures for cattle to graze on.
Each tenderloin filet steak weighs around 250g (8.8oz.) and is the ideal steak for special occasions. The tenderloin is the most tender part of all beef cuts. If you are looking for fork-tender and lean steaks - choose filet steaks. For cooking use salt-free butter and sear all sides quickly and then cook v-e-r-y slowly to medium-rare. Season with freshly ground pepper, sea salt, garlic, and fresh thyme, then serve sliced and sprinkle lightly with sea salt flakes. See the cooking instructions below.
Although we prefer and recommend beef from cows that have been grass-fed and then finished on natural grain feed for the superior quality, tenderness, and taste (see our Morgan Ranch Beef) - we understand that 100% grass-fed beef can be a preference for the health-conscious. So we bring you the very best quality available from Australia. 100% grass-fed beef has indeed higher concentrations of the following nutritions: antioxidants, vitamins, conjugated linoleic acid (CLA) and long-chain omega-3 fats mostly found in fish. It also has less fat overall.
Approx. 250g (8.8oz.)
Shipping & Handling
Shipping and delivery is frozen
Keep frozen below -18°C (32°F)
In the fridge: approx. 24h In ice-water: approx. 1h
Grill, Cast-Iron Skillet, Fry-Pan, Oven
Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days.
Also known as
Filet, Fillet, Chateaubriand, Petite Steak, Tenderloin, Mignon
Country of Origin
Individually vacuum packed
About Great Southern Beef
✔ Great Southern beef is JAS-ANZ accredited.
✔ 100% grass-fed and grass-finished beef. Pasture-fed for life.
✔ Humanely raised and treated with respect by family-owned farms.
✔ Free of growth-promoting hormones.
✔ Free of antibiotics.
✔ No GMOs. No pesticides used.
✔ Non-commodity. Quality reserved for the high-end restaurant market.
✔ Provides good value and comes with a lower price point compared to our high-end Morgan Ranch Beef.
✔ 100% Grass-fed beef has significantly lower calories than grass-fed and grain-finished beef.
✔ Grass-fed beef is a good source of omega-3 fatty acids, yes the good fats.
✔ 100% grass-fed beef is less harmful to the environment than conventional beef since the amount of greenhouse gas emissions are lower.
✔ 100% grass-fed beef - compared to grass-fed and grain-finished beef has higher concentrations of the following nutritions: antioxidants, some vitamins, conjugated linoleic acid (CLA) and the long-chain omega-3 fats mostly found in fish. It also has less fat overall.
Enveloped by The Great Dividing Range, refreshed by the pure, clean air and nourished with the Great Southern Ocean’s high rainfall – the cattle enjoy some of the world’s best living conditions. Covering an area larger than most European countries, the year-round lush, fertile pastures produce the vital ingredient for large scale grazing success. This is the perfect environment to raise the finest British and European breeds of cattle. These breeds are renowned for their superior genetics. Every family farm has been handpicked for its strong focus on growing animals the right way, genetics, and quality.
At A Glance
English Hereford and Black Angus Breed
Hand-picked and contracted family farms
100% free-range on open pastures for life.
100% grass-fed for life on open pasture.
100% fully traceable from farm to fork.
Export and Processing
Imported chilled, never frozen into Japan. Exclusively processed and flash frozen for freshness and longevity locally in Japan.
Defrost in the fridge overnight or defrost in the water a couple of hours before cooking. Open the package and let the steak breathe for at least 15 minutes.
The color will change to a vivid red. Shortly before cooking, start seasoning with sea salt and freshly ground pepper. We like to add a bit of fresh or dried thyme to our steaks.
100% grass-fed beef is very lean with a high red-meat ratio, especially the tenderloin parts. Use either olive oil or salt-free butter to cook the steak.
The filet steaks need to be cooked very slowly and carefully. We do not recommend more than medium-rare (50 degrees Celsius / 120 degrees Fahrenheit) Turn often and make sure you have an oil splatter screen at hand.
Add garlic and vegetables to the fry-pan and let them cook in the steak juices. Once the steak's internal temperature has reached 50°C or 120°F - turn off the heat and move the steak to a cutting board. The steak will continue to cook on residue heat.