{"product_id":"frozen-eye-fillet-tenderloin-from-69-kg-100-grass-fed-amp-finished-beef-cape-grim","title":"FROZEN Eye Fillet (Tenderloin) From $69\/kg - 100% Grass-Fed \u0026amp; Finished Beef - Cape Grim","description":"\u003ch3\u003eFrozen Clearance Stock\u003c\/h3\u003e\u003cp\u003eCape 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.\u003c\/p\u003e\u003cp\u003eEye 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.\u003c\/p\u003e\u003ch3\u003eButcher's Notes\u003c\/h3\u003e\u003cp\u003eCut Weight: 10.80kg in 5 pieces\u003cbr\u003eBreed: Grass fed Angus from Cape Grim, Tasmania\u003cbr\u003eMSA Graded: Yes\u003cbr\u003eFeeding: 100% grass fed and finished on natural pasture\u003cbr\u003eProcessing: Whole eye fillet, trimmed\u003cbr\u003ePackaging: Vacuum sealed, freezer safe cryovac\u003cbr\u003eStock Status: Frozen clearance stock, limited quantities\u003cbr\u003eShelf Life: Frozen on arrival. Keeps up to 12 months frozen. Once thawed, use within 3 to 5 days and do not refreeze\u003cbr\u003eServing Size: Approximately 40 to 50 steaks\u003cbr\u003eCooking Methods: Pan searing, roasting whole, sous vide\u003c\/p\u003e\u003ch3\u003eCape Grim: Pure Tasmanian Provenance\u003c\/h3\u003e\u003cp\u003eCape 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.\u003c\/p\u003e\u003cp\u003eNo 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.\u003c\/p\u003e\u003ch3\u003eWhy Grass Fed Eye Fillet Is Different\u003c\/h3\u003e\u003cp\u003eGrass 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.\u003c\/p\u003e\u003cp\u003eWhat 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.\u003c\/p\u003e\u003ch3\u003eAbout the Cut: Eye Fillet\u003c\/h3\u003e\u003cp\u003eEye 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.\u003c\/p\u003e\u003cp\u003eA 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.\u003c\/p\u003e\u003ch3\u003eBest Ways to Cook It Right\u003c\/h3\u003e\u003cp\u003eLean beef is unforgiving. There is almost no intramuscular fat to buffer overcooking, so timing matters more here than on any other cut.\u003c\/p\u003e\u003cp\u003eThaw 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.\u003c\/p\u003e\u003cp\u003eSear 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.\u003c\/p\u003e\u003cp\u003eFor 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.\u003c\/p\u003e\u003ch3\u003eFlavour Profile: Clean, Lean, Mineral\u003c\/h3\u003e\u003cp\u003eCape 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.\u003c\/p\u003e\u003cp\u003eIt 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.\u003c\/p\u003e\u003ch3\u003ePackaging, Freshness, and Delivery Assurance\u003c\/h3\u003e\u003cp\u003eEach piece is cryovac sealed, snap frozen, and clearly labelled. Snap freezing locks the beef at peak freshness so quality and flavour are fully preserved.\u003c\/p\u003e\u003cp\u003eOrders 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.\u003c\/p\u003e\u003ch3\u003eFrozen Clearance, Same Premium Quality\u003c\/h3\u003e\u003cp\u003eFrozen 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.\u003c\/p\u003e\u003ch3\u003eIdeal For…\u003c\/h3\u003e\u003cp\u003eThis eye fillet suits a wide range of uses:\u003c\/p\u003e\u003cp\u003eRestaurants and caterers portioning medallions.\u003cbr\u003eBeef Wellington and other whole fillet preparations.\u003cbr\u003eDinner parties where tenderness matters most.\u003cbr\u003eMeal prep, portioned and refrozen before thawing.\u003cbr\u003eAnyone who wants premium tenderloin without premium pricing.\u003c\/p\u003e\u003ch3\u003eWhy Buy Cape Grim from Carnivore Society?\u003c\/h3\u003e\u003cp\u003eAt 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.\u003c\/p\u003e\u003cp\u003eEvery cut is professionally handled, transparently sourced, and delivered frozen so it arrives ready to perform.\u003c\/p\u003e\u003ch3\u003ePremium Tenderloin, Priced to Clear\u003c\/h3\u003e\u003cp\u003e10.80kg 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.\u003c\/p\u003e\u003cp\u003eOrder today while this frozen clearance stock lasts.\u003c\/p\u003e","brand":"Cape Grim","offers":[{"title":"10.80 KG (FROZEN, 5 Pieces) - $69\/kg","offer_id":47316174438454,"sku":null,"price":745.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/cape-grim-eye-fillet-100-grass-fed-finished-tenderloin-tasmania-hormone-antibiotic-free-65kg-special-6409738_b8294d16-cb73-4ba9-a843-e5c2ae72323e.jpg?v=1787320572","url":"https:\/\/www.carnivoresociety.com.au\/products\/frozen-eye-fillet-tenderloin-from-69-kg-100-grass-fed-amp-finished-beef-cape-grim","provider":"Carnivore Society","version":"1.0","type":"link"}