For lovers of grass-fed meats, the showstopper OP rib fillet (known as the scotch fillet in Europe) is also hormone and antibiotic-free. Aged min 1 month, our favourite way to cook this cut is reverse searing – the opposite of traditional pan-searing. Never heard of it? Cook in the oven, and then sear it over high heat on the stove.
Average weight is 800g in single steak packs.