Directly imported from Australia and only available at Horizon Farms - the finest 100% grass-fed and grass-finished premium beef available. Each mini tenderloin filet roast (also known as filet chateaubriand) weighs around 500g (17.6oz.) and is the ideal cut for very special occasions. You can either cook it as a whole tenderloin or cut it into smaller filet mignon steaks of preferred thickness. The tenderloin is the most tender part of all beef cuts - choose the filet cuts for incredible tenderness. Murray Pure quality brings additional flavor and marbling that you would only see in upper range grain-finished beef. Of course without the use of growth hormones or antibiotics. No GMO feed. Sustainably and responsibly raised. For cooking use salt-free butter, sea salt, and freshly ground pepper. Although the tenderloin is very forgiving, we recommend cooking slowly to medium-rare. Read more about Murray Pure premium grass-fed beef and see the cooking instructions below.
Murray Pure - the leading brand of the finest grass-fed beef in Australia. "Up River, On Pasture, Under Sun". 100% grass-fed and grass-finished, free-range cattle raised on open green and lush pastures along the Murray River in Southeastern Australia - New South Wales. Glistening blades of grass, warming sun, mountain pure air, high annual rainfall, and sustainable river systems - the Upper Murray Valley provides one of the best microclimates on earth. Through a year-long process of selective breeding and final hand selection, Murray Pure set a new standard to 100% grass-fed beef. All beef products come with a high grade of marbling and are one of the finest available grass-fed cuts you can lay hands on. You can find Murray Pure beef on selected restaurant menus worldwide. Praised for quality, flavor, marbling, taste, and consistency. Murray Pure is 100% Australian owned and made. All beef is processed locally. It goes without saying that Murray Pure's animal welfare is certified through the Australian Animal Welfare Certification (AAWCS) scheme, which upholds the strictest of standards of welfare accreditation for agriculture animals. All images and videos are 100% real - see for yourself.
Approx. 500g (17.6oz.)
Shipping & Handling
Shipping and delivery is frozen
Keep frozen below -18°C (0°F)
In the fridge: approx. 24h In ice-water: approx. 4h
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
Upper Murray River, New South Wales
Individually vacuum packed
About Murray Pure Beef
✔ Australian Animal Welfare Certified (AAWC) - which upholds the strictest of standards of welfare accreditation for agriculture animals.
✔ 100% grass-fed and grass-finished beef. Pasture-raised for life on open pasture-land along the Murray River in New South Wales, Australia.
✔ Humanely raised and treated with respect by family-owned farms. All farms are 100% Australian owned.
✔ All cattle are raised without the use of growth-promoting hormones, antibiotics, and GMOs.
✔ Perfectly balanced and sustainable natural environment. No use of pesticides or herbicides on pasture.
✔ High grade of marbling through a selective breeding process and a final hand-selection. Murray Pure beef comes with a grade of marbling not commonly available amongst 100% grass-fed and grass-finished beef.
✔ Cattle raised in a sustainable microclimate. Glistening blades of grass, warming sun, mountain pure air, high annual rainfall, and sustainable river systems.
✔ Directly sourced from Murray Pure in Australia and imported by Horizon Farms at the freshest state possible. Locally processed into smaller cuts in Japan and then flash-frozen at the best state for long-lasting quality.
Partnering with local farmers who are underpinned by a rich history of agricultural know-how and livestock that is grown on the pasture, fresh water, and pure air that surrounds the valleys of the mighty Murray River is what makes Murray Pure pure. This unique climate allows Murray pure livestock to live in their natural state all year round.
At A Glance
English Hereford and Black Angus Breed
Family farms along the Upper Murray River
New South Wales, Australia
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
Directly imported from Australia to Japan by Horizon Farms, locally processed in Japan, and then flash-frozen for freshness and longevity.
Defrost the pack in the fridge for approx. 24 hours or more. Once completely defrosted take it out of the packaging and let it "breathe" for 15 minutes at room temperature. Pat dry with a paper towel. If you are planning to cook the filet as a roast we highly recommend tying the roast up with a butchers twine so it retains its shape.
You can either cook the roast as is or cut it into smaller filet steaks aka filet mignons. In your example, we will be showing you how to cook the small roast in the fry-pan.
Season the filet roast with your favorite seasoning or keep it simple to sea salt and freshly ground pepper. Either rub the roast with plenty of olive oil or use salt-free butter when cooking. The tenderloin is very lean and you need to make sure it does not cook dry.
A roast of 500g can usually be cooked in the fry plan on very very low heat. A roast of 1kg is better cooked in an oven. When cooking in the fry-pan you need to make sure the filet never runs dry - add more butter if necessary.
Keep turning. As you see the outside layer is cooking while the inside is still raw and uncooked. Always use a thermometer to measure the doneness of thick steaks and roasts.
If your roast can stand, make it stand of all sides. Remember, cook slow and low and turn often.
After about 25-30 minutes the small roast should have reached a core temperature of 50 degrees Celsius (125 degrees Fahrenheit)
Take the roast away from the heat and place on a cutting board. The roast's core is still cooking on residual heat and we want to keep it that way. Use aluminum foil and loosely cover the roast and let it rest for at least 10 minutes.
Next, use a large sharp knife and cut the roast into thick slices or medallions. Perfectly cooked to medium rare.
The “juice” looks and tastes nothing like actual blood, because it is not. This is called myoglobin, and it's a protein. Sprinkle with sea salt and serve with vegetables. Serve while warm for a butter soft and juicy taste experience.
Translated from Japanese: I bought it many times already to make soup. I add the chicken bones to the finished soup and boil it for the second time to make the chicken broth soup.
Translated from Japanese: These are chicken frames that have been processed very beautifully.
The quality is safe and there is no odor even if you simmer it according to the reviews of other people.
I will order it again!
Translated from Japanese: I’ve reordered this many times
Recently, I’ve been boiling the two chicken frames, divide the finished product into bottles, freeze it, put it in the refrigerator the day before and drink it in the morning or use it for cooking that day.
I made a delicious bone broth soup.
Translated from Japanese: A delicious bone broth soup was made with beautiful bones. Both my mother and I have improved our gut health.
Translated from Japanese: I made bone broth soup for the first time, but it was delicious with almost no red color!
Translated from Japanese: Although I have bought several types of chicken here already, it’s my first time trying this whole chicken.
To prepare it carefully, I washed it, but even so, there was no fat or blood on the chicken.
It was the same with the other chicken products I already tried, but there was also not the characteristic (strong) smell of chicken.
Because it’s hard to know the chicken’s life from the packs that you can find in the supermarket, I could finally feel with this product that the chicken’s life was spent preciously. I’m thankful I’m able to enjoy this chicken meat and won’t waste a bite, as one shouldn’t forget this animal once had a precious life, too.
Although I boiled it for 1½ hours, the meat didn’t get dry, the fat sticking to the meat had no unpleasant smell and I got a soup with a golden color.
I order all the meat I need from this store, I’ve come to not like any other ones.
Although I eat a lot less meat now, I have not become a vegetarian or vegan yet, so I think I want to not forget to at least be thankful for the meal this chicken gave me.
I’m sorry for this long comment.
I will order again.
I tried a whole chicken for the first time.
Translated from Japanese: Preciously raised chickens packaged carefully (for delivery) arrived in the best condition possible.
I grilled it with natural salt and thyme from my garden. It was really delicious, a complete success. Even cooled down packed inside a bento, there is no unpleasant smell.
Thank you HORIZON FARMS!! (｡◕ˇДˇ◕｡)/
Translated from Japanese: With this product, I made roast chicken for the first time.
I marinated it for 1 hour with salt and pepper and rosemary. After filling the chicken with garlic, I baked it thoroughly in the oven.
My daughter was so happy! “This is incredibly delicious!!!” She said.
I know that if you defrost this store’s chicken, you have to process it cleanly.
Inside a vacuum pack, the quality also remains the same.
It was really delicious meat.
More than the smell, the taste was rich in flavor.
It was amazing!!!
My daughter has a pesticide and antibiotics allergy.
For that reason, we bought the most expensive organic chicken meat we could find in a supermarket to cook with it.
But the quality of the oil of the top-grade supermarket chicken and this store’s chicken is different!
Even if you eat a lot, your stomach doesn’t feel heavy.
Surprisingly, it was even a pleasure to clean the plates and the oven.
I want to film myself cleaning and show everyone.
Used for Samgyetang
Translated from Japanese: I ordered it to make Samgyetang and because it’s a whole chicken, I put ginseng inside it.
I made a full soup like that, ate the meat at home and took the soup to work with me so I could drink it there. The body heats up from it.
Because I’m used to it, I break the chicken into adequate pieces for myself, use the frames for soup, freeze whatever is left and cook what I need.
Eating just one wing is economical.
Translated from Japanese: I got this safe and organic product to make delicious bone broth for babies in the late stages of baby food!
I made a very delicious soup and my baby ate it well.
I made bone broth
Translated from Japanese: It was easy to cook even for the first time, and I made a very rich and delicious soup. I boiled it for half a day, so it was easy to remove the meat from the bones and easy to eat. I want to buy it again.
Translated from Japanese: I think that there’s no better product for tail soup and bone broth. I think I will continue to buy it here.
Translated from Japanese: I bought it because I wanted to make tail stew. It's a pity that the edible part is less than half considering the number of grams because the bone occupies a considerable part.
The price is high for the quantity.
Translated from Japanese: I made tail soup. It was light, rich and delicious. My children also liked it and drank it. I want to order again.
Translated from Japanese: I used it for stewed dishes.
It was very delicious.
Grass-fed lamb shanks
Translated from Japanese: Great lamb shank!
When you open the pack, the meat is clean and has no odor. Just boil it with flavored vegetables such as tomatoes and onion bay leaves for two and a half hours ... A faint lamb scent, plenty of flavor, and meat is fluffy ... It has become a luxurious pot-au-feu.
Grass-fed lamb shanks
Translated from Japanese: I didn't know that New Zealand pesticide-free grass fed, antibiotics, and hormone-free lamb meat would be available at such a reasonable price.
It was packed properly in a well-frozen state and arrived the day after the order was placed.
When simmered in an ordinary pot with only vegetables and natural salt for 2 hours, the meat became surprisingly tender, and the bone marrow melted in the soup, giving it a strong flavor. Surprisingly, it has no odor.
When I lived in New Zealand, I saw many grazing sheep. It was impressive that I walked around the lush meadows freely and was grazing.
Translated from Japanese: The most delicious stewed meat. It's lamb and the meat itself has a light taste, but it's the best if you season it well. This time, I made pot-au-feu, put in salt and granule kelp soup stock, a tea bag of bouquet garni, a small amount of light soy sauce, and a small amount of pure rice liquor, and boiled green pepper. It seems that tomato sauce and white sauce can be used, too (reinforcement of the delicious "flavor" is essential). The fascia part is sticky and slippery, and the tendon part is fine and chewy and delicious. It's finer than the shin meat of adult beef, and it's only cheek meat that is comparable to this. Delicious.
The recommended stew time is about 1.5-2.5 hours.
The cost performance is good
Translated from Japanese: The meat part was delicious. I put all 3 packs together and made a marrow soup. I boiled it for about 5 minutes. I think this is a product that is delicious and has excellent cost performance.