Chilled 100% Grass-Fed Australian Beef Whole Tenderloin Filet (2kg)

Great Southern
CH-BF177

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Description

Fresh chilled, never-frozen import. This product has never been frozen and will arrive to you chilled regardless of the other (frozen) items in your order cart.

This is the whole tenderloin filet - the famously expensive filet mignons and the chateaubriand 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

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 & Handling

Shipping Shipping and delivery is chilled only. Will arrive separately from your frozen items.
Handling Keep chilled at 10°C (60°F) or freeze below -18°C (0°F)
Defrosting Time Not required. This product arrives chilled.
Cooking Method Grill, Cast-Iron Skillet, Fry-Pan, Oven
Expiration Frozen: Tightly vacuum packed and frozen it lasts 1 year
Chilled: 7 days

 

Details

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

 

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. 

 

Great Southern Beef

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

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 Processed in Australia. Directly imported to Japan chilled, never-frozen. 
 

Whole Beef Tenderloin Filet Recipe Instructions

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.


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