A whole piece of beef eye fillet is the most tender cut of beef—lean, buttery-soft, and perfect for roasting, slicing into steaks, or prepping for a flash-as dinner. Compared to rump or sirloin, it’s got less marbling but unbeatable tenderness. Ideal for when you're feeding the whānau or impressing guests with minimal fuss. ● Packed with: Lean protein, iron, vitamin B12 and zinc. ● Cook options: Roast whole, cut into thick steaks for pan or barbecue, or slice into medallions—don’t overcook! ● Prep process: Trim if needed, bring to room temp, season well, then roast or sear and rest. Meal inspiration: ● Eye fillet steaks with garlic butter: Quick kai the tamariki will even enjoy. ● Beef medallions & mash: Perfect for a fuss-free holiday meal the whole whānau will be impressed with. ● Eye fillet salad: Slice the steak and place on a pile of greens for an easy, healthy meal. Storage tips: Keep chilled in the fridge and use by best-before date, or freeze for up to 6 months.