This is the whole tenderloin filet - the famously expensive filet mignons and the chateaubriand's are made from this cut. Closely trimmed and ready for roasting. Strictly reserved for very special occasions. We recommend cutting the tenderloin into 2 different styles of cuts, one chateaubriand roast, and into filet steaks.
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 free of antibiotics, growth hormones, and free of GMOs - if you are looking for 100% clean grass-fed and grass-finished beef with a high red meat to fat ratio Great Southern ist your best choice. 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. Read more below.
| Contents | 1 pack contains 1 block |
| Weight | Approx. 2kg (4.4 lbs.) |
| Package Dimensions | 60 x 10 x 10cm (23.6" x 3.9" x 3.9") |
| Serves | Serves 7-10 |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (0°F) |
| Defrosting Time | In the fridge: approx. 48h In ice-water: approx. 2h |
| Cooking Method | Grill, Cast-Iron Skillet, Fry-Pan, Oven |
| Expiration | 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 |
| Country of Origin | Australia |
| Ingredients | Beef |
| Cut from | Tenderloin |
| Category | Steaks, Roasts |
| Packaging | Individually vacuum packed |
✔ 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.
| Cattle Breed | English Hereford and Black Angus Breed |
| Farm/Ranch | Hand-picked and contracted family farms |
| Region | Southern Australia |
| Breeding | 100% free-range on open pastures for life. |
| Feeding | 100% grass-fed for life on open pasture. |
| Traceability | 100% fully traceable from farm to fork. |
| Growth-Hormones | Never |
| GMO-feed | Never |
| Pesticides | Never |
| Antibiotics | Never |
| Steroids | Never |
| Export and Processing | Imported chilled, never frozen into Japan. Exclusively processed and flash frozen for freshness and longevity locally in Japan. |
For filet mignon steaks: use salt-free butter and sear all sides quickly and then cook v-e-r-y slowly to medium-rare, while cooking season with freshly ground pepper, sea salt, garlic, and fresh thyme and serve sliced. For the chateaubriand roast, we recommend a quick and very hot sear in the frypan and a slow finishing in the oven at 180 degrees Celsius for the best results.
