This guarantees Robbins Island Wagyu to be some of the most natural and best tasting beef in the world. Scotch Fillet, or bone-in: Only the best grass-fed cattle are selected. Scotch Fillet and Rib Eye These cuts from the beef rib are one of the most popular and juiciest steaks. Cape Grim Tasmanian Natural Beef is exceptional quality beef grown in a pristine environment. These steaks can be cut boneless: The characteristic 'white tail' keeps it juicy during cooking. Tasmania is renowned for its exceptionally clean environment and wilderness heritage areas.
The characteristic 'white tail' keeps it juicy during cooking. Scotch Fillet and Rib Eye These cuts from the beef rib are one of the most popular and juiciest steaks. Visit the Cape Grim Beef website. Rump The most flavourful steak. Visit the Robbins Island Wagyu website. Pollution free winds blow thousands of kilometers across the vast, empty Southern Ocean. Cape Grim Tasmanian Natural Beef is exceptional quality beef grown in a pristine environment. Tasmania is renowned for its exceptionally clean environment and wilderness heritage areas. Scotch Fillet, or bone-in: Porterhouse or Sirloin The porterhouse is a firm, well-marbled steak from the heart of the loin. Our Chefs leave just enough of the fat on to bring out the uniquely bold, beefy flavour. Featuring impressive Marble Scores of up to 7 and above, the taste signature is a superb combination of specific Wagyu genetics, regional pasture influences and a pristine environment. Meat from the rib section is more tender and fattier than most other cuts. Its full flavour and aroma come alive when grilled. The use of hormones, genetically modified organisms GMOs and antibiotics are not permitted in Tasmanian beef farming, creating the tenderest beef on the market today. This guarantees Robbins Island Wagyu to be some of the most natural and best tasting beef in the world. The meat is graded according to Meat Standards Australia guidelines that guarantee tenderness and eating quality. This extra fat makes the steaks tender and flavoursome. These steaks can be cut boneless: Apart from natural variation in size Rib Eye and Scotch Fillets are identical. Carved from the prized tenderloin, this delicate, lightly marbled cut has a less robust flavour than other steaks. If you prefer a steak with a robust taste and texture this one's for you! Only the best grass-fed cattle are selected. Situated on the North Western tip of Tasmania, the prized cattle are grazed naturally and sustainably on lush pastures without supplements or hormones, all while breathing the cleanest air in the world. Cuts Eye fillet The Eye Fillet deserves its reputation as the most tender, elegant steak of all.
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