New Zealand Scotch Fillet is all about flavour. Rich, juicy and beautifully marbled, a whole piece is perfect for slicing into thick-cut steaks, roasting low and slow, or reverse-searing for that epic crust and tender centre. Compared to leaner cuts like sirloin or eye fillet, scotch fillet has more intramuscular fat - so you get that buttery, melt-in-your-mouth goodness. ● Packed with: Protein, iron, B vitamins (like B12) and zinc. ● Cook options: Roast whole, reverse-sear, or slice and grill individual steaks. Then rest for 20-30 minutes after cooking. ● Prep process: Bring to room temp and season generously. Meal inspiration: ● Reverse-seared roast scotch: Big flavour, perfect for feeding the whānau. ● Thick-cut barbecue scotch steaks: Weekend kai, sorted. ● Leftover steak sandwiches: Tender slices, stacked high - mean as for lunch. Storage tips: Keep chilled in the fridge and use by best-before date, or freeze whole or sliced for up to 6 months.