Eye Fillet from $65/kg - 100% Grass-Fed and Finished Angus Beef - Southern Ranges SR+

Sourced With Care

Southern Ranges SR+ is AMG's hand selected premium grass fed line, drawn from genetically superior British breeds grazed in the rich green pastures of Gippsland and Victoria. This region is internationally recognised for consistently producing high quality cattle, predominantly Angus and Hereford.

The high rainfall, deep soils, and lush grasslands give the cattle a slower, fuller development and a marble score usually only seen in grain fed beef. Every animal is raised free from added hormones and antibiotics, then hand selected against AMG's strict SR+ grading criteria. Each eye fillet is hand selected again at Cost Cut Meats before it is packed for dispatch.

Why Grass Fed Matters

Grass fed beef is leaner, deeper in flavour, and higher in omega 3 fatty acids than grain finished alternatives. Cattle raised on pasture develop muscle slowly and naturally, building the connective tissue and fat distribution that gives the meat its character.

On a tenderloin, that slower pasture development is exactly what lifts the SR+ tier above standard grass fed. The hand selected British genetics carry subtle marbling through the lean muscle, giving you a cleaner, deeper beef flavour and a silky texture, without the grain finishing the cut usually needs to reach this quality.

Packaging and Storage

Each SR+ eye fillet is cryovac sealed and chilled at the point of butchery to lock in tenderness, freshness, and shelf life. The vacuum packed cut is then placed into an insulated box with food safe freezer packs for the journey to your door, keeping everything at fridge temperature from dispatch through to delivery.

Once it arrives, keep the fillet refrigerated below 4C and use within 5 to 7 days while sealed in the cryovac bag. To freeze, leave the meat in the original vacuum bag, or portion into medallions first, and store at minus 18C for up to 12 months. Defrost slowly in the fridge over 24 to 48 hours for the best texture, never on the bench, and never refreeze once thawed.

The Cost Cut Meats Promise

Hand selected Victorian tenderloin at a fair price, every single time, backed by MSA grading, SR+ tier selection, and full paddock to pack traceability. If it doesn't meet your standards, it doesn't meet ours. Add to cart and turn an ordinary night into the kind of dinner your guests still talk about months later.

Flavour and Texture

The SR+ tier eye fillet gives you everything the cut is famous for, with a noticeable lift. The texture is silky and tender, the kind that cuts cleanly with the side of a fork. The flavour is more developed than standard grass fed, a cleaner, deeper beef profile from the hand selected breeds and Gippsland grazing.

Subtle marbling running through the lean muscle adds a richness you don't usually find in tenderloin. It pairs beautifully with a red wine reduction, a peppercorn cream, or just brown butter and thyme. With a cut this refined, the sides should support the beef, not compete with it.

How to Cook an Eye Fillet

How you cook eye fillet matters more than how you season it. The SR+ tier rewards careful cooking with a buttery payoff, so keep it hot, fast, and never past medium.

For Medallions

Cut 3 to 4cm thick portions, pat dry, and salt 30 minutes ahead. Sear in a smoking hot pan with butter and a knob of tallow for 2 to 3 minutes each side for medium rare. Baste with butter, garlic, and thyme in the final minute. Rest 5 minutes before serving.

For a Whole Roast

Tie the fillet with butcher's twine for an even shape. Sear all sides in a hot pan, then transfer to a 200C oven and cook 20 to 25 minutes per kg for medium rare. Pull at an internal temp of 55C and rest 15 minutes loosely under foil before carving.

Pro Tip

Eye fillet has very little fat to baste itself, so always cook with butter or oil, and stop at medium rare. Push past medium and you waste what makes this cut worth ordering.

Perfect For

This eye fillet earns its place when the meal needs to deliver.

Readable version

• Special occasions and dinner parties: Filet mignon for 6 to 8 with red wine jus, the cut that turns dinner into an event.
• Beef Wellington: The classic preparation, wrapped in mushroom duxelles and pastry for a roast that earns applause.
• Steakhouse style medallions: Pan seared with butter and herbs, plated with seasonal greens and a peppercorn cream.
• Date nights at home: Two thick cut filet mignons, candle on the table, restaurant quality for a fraction of the bill.