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True meat-eating lovers will appreciate the quality of these fine pieces of cuts. They are not fancy Angus or Wagyu "designer" steaks, just good honest New Zealand pasture-raised cows. The fat marbling on them are amazing for the type and price they're selling for.

And this is one of the reasons I love living in this country so much, the quality of your "average, everyday" produce. Scotch fillet (or Rib-eye as they are more commonly called in North America) is one of my favourite cuts of beef, I also love a good brisket for braising/slow cooking with.

They will most likely go on the barbeque (or my griddle pan), 2-3 minutes per side on high heat done rare, salt and pepper with a bit of oil on them and that's it. Now what sides should go with them...
Sebastian Kirsch's profile photoWilliam Miles La Mont's profile photo
These look lovely. As for sides, can't go wrong with home fries (with rosemary and/or thyme for example), beans wrapped in bacon, and homemade herb butter.
I do love me some pastured moo-cow!

Terrible news that Fonterra are feeding their dairy cows artificial feed on feedlots to get enough milk outta them… Know which brands they own so I can avoid them?
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