Frozen Clearance Stock
Cape Grim 100% grass fed and finished eye fillet, snap frozen at peak freshness and offered at 30% below the fresh rate while limited quantities last. Same Tasmanian beef, same MSA standard, simply frozen and priced to move. Once it is gone, it is gone.
Eye fillet is the most tender cut on the animal, and Cape Grim is one of the cleanest grass fed programs in the country. At 10.80kg across 5 pieces this is a serious quantity of premium tenderloin at a rate that rarely comes up.
Butcher's Notes
Cut Weight: 10.80kg in 5 pieces
Breed: Grass fed Angus from Cape Grim, Tasmania
MSA Graded: Yes
Feeding: 100% grass fed and finished on natural pasture
Processing: Whole eye fillet, trimmed
Packaging: Vacuum sealed, freezer safe cryovac
Stock Status: Frozen clearance stock, limited quantities
Shelf Life: Frozen on arrival. Keeps up to 12 months frozen. Once thawed, use within 3 to 5 days and do not refreeze
Serving Size: Approximately 40 to 50 steaks
Cooking Methods: Pan searing, roasting whole, sous vide
Cape Grim: Pure Tasmanian Provenance
Cape Grim cattle are raised in Tasmania's far north west, a region known for its clean air and pasture driven farming systems. Cattle roam open pastures year round, feeding naturally without grain supplementation.
No added hormones. No antibiotics. No chemical interference. The beef is produced through traditional farming practices and graded under the MSA system to ensure consistency and quality.
Why Grass Fed Eye Fillet Is Different
Grass fed eye fillet is leaner than its grain fed equivalent, with a cleaner mineral flavour and a firmer bite. It is not trying to be Wagyu and should not be cooked like it.
What you get instead is a genuine beef flavour that holds up to sauce and seasoning rather than being flattened by it. This is the fillet for a classic steak Diane, a beef Wellington, or a peppercorn sauce, where the beef needs to stand up rather than melt away.
About the Cut: Eye Fillet
Eye fillet, tenderloin, and filet mignon are the same muscle. It sits along the spine and does almost no work, which is why it is the most tender cut on the animal and also the leanest.
A whole eye fillet has three sections: the thick head end, the even centre cut, and the tapered tail. Portion the centre into medallions for steaks, roast the head whole, and dice or stir fry the tail. Nothing needs to be wasted.
Best Ways to Cook It Right
Lean beef is unforgiving. There is almost no intramuscular fat to buffer overcooking, so timing matters more here than on any other cut.
Thaw slowly in the fridge over 24 to 48 hours, then bring to room temperature. Cut medallions 4cm to 5cm thick so there is enough mass to build a crust without cooking the centre through.
Sear hard in a hot pan with a little tallow or ghee, two to three minutes per side, then baste with butter and thyme for the last minute. Pull at an internal temperature of 52°C for medium rare and rest for 5 minutes.
For a whole roast, tie it evenly, sear all sides, then oven roast at 200°C for around 20 minutes per kilogram. Pull at 52°C and rest 15 minutes before carving.
Flavour Profile: Clean, Lean, Mineral
Cape Grim eye fillet has a clean pasture character with a subtle mineral edge that comes from the Tasmanian soil and rainfall. The texture is soft and fine grained without being soft to the point of mush.
It pairs well with fat you add yourself. Butter, bearnaise, bone marrow, or a red wine jus all work because the cut is lean enough to carry them.
Packaging, Freshness, and Delivery Assurance
Each piece is cryovac sealed, snap frozen, and clearly labelled. Snap freezing locks the beef at peak freshness so quality and flavour are fully preserved.
Orders ship frozen via nationwide cold chain courier with temperature control maintained throughout transit. Your beef arrives frozen or part thawed depending on your location and transit time. Keep it frozen until you are ready, then thaw slowly in the fridge. Once thawed, use within 3 to 5 days and do not refreeze.
Frozen Clearance, Same Premium Quality
Frozen clearance is smart buying. This is the same Cape Grim eye fillet from our core range, frozen at its best and offered at a sharper price to clear stock. Eye fillet almost never discounts, so this is worth acting on.
Ideal For…
This eye fillet suits a wide range of uses:
Restaurants and caterers portioning medallions.
Beef Wellington and other whole fillet preparations.
Dinner parties where tenderness matters most.
Meal prep, portioned and refrozen before thawing.
Anyone who wants premium tenderloin without premium pricing.
Why Buy Cape Grim from Carnivore Society?
At Carnivore Society we curate premium cuts that align ethics with performance. Cape Grim is the grass fed benchmark, and its eye fillet is the cleanest tenderloin we stock.
Every cut is professionally handled, transparently sourced, and delivered frozen so it arrives ready to perform.
Premium Tenderloin, Priced to Clear
10.80kg of Cape Grim eye fillet at $69 per kilogram instead of $99. That is roughly 45 steaks of the most tender cut on the animal.
Order today while this frozen clearance stock lasts.
