Scotch Fillet | Burnham Grazing | Know Your Farmer
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Burnham Grazing Scotch Fillet
Certified OrganicBiodynamicOrigin

Scotch Fillet

Burnham Grazing | Banana Shire, Central QLD

The ribeye. Rich marbling, deep flavour and a buttery texture.

FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
CookPan / BBQ
TextureMarbled, tender
FatHigh
Serve55-57°C
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Cut OverviewAbout This Cut

Scotch fillet is the boneless ribeye, cut from the fore rib. Generous intramuscular fat bastes the steak as it cooks and gives it the signature buttery mouthfeel.

Tip: Render the fat cap first by holding the steak on its edge in the pan. It adds flavour to the cook fat and crisps the cap.

The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
Biodynamic
CertifiedFarm certified

Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.

Nutrition
Nutritional Values
Data Source

F000823 - Beef, scotch fillet (rib fillet), untrimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.

215kcal
Energy per 100g
215 kcal
900 kJ • typical average
Macronutrients per 100g
Protein18.6g
Complete protein. All essential amino acids present.
Total Fat15.0g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium60mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy
215 kcal / 900 kJ▼
Total energy from protein, fat and carbohydrates.
Protein
18.6 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat
15.0 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated
6.5 g▼
Naturally present in beef. Not added during processing.
Carbohydrates
0 g▼
Beef contains no carbohydrates.
of which Sugars
0 g▼
No added or naturally occurring sugars.
Sodium
60 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron
1.85 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc
4.2 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B12
1.6 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B6
0.35 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)
5.5 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
All values sourced from FSANZ AFCD F000823 - Beef, scotch fillet (rib fillet), untrimmed, raw. Typical averages per 100g. Not dietary or medical advice.
Scotch Fillet | Burnham Grazing | Know Your Farmer
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from the fridge 30 minutes before cooking.
Best Cooking Method
Cast iron or BBQ over high, clean heat. 3-4 minutes per side for medium-rare on a 3cm steak.
Seasoning
Flaky salt before cooking. Add garlic and thyme in the last minute and baste with the rendered fat.
Internal Temperature
Medium-rare 55-57°C. Medium 60-63°C. FSANZ safe minimum for whole cuts is 63°C.
Resting
Rest 5-7 minutes. Slice against the grain or serve whole.
Recipe Suggestions
Recipes
01
Cast Iron Scotch Fillet with Garlic ButterPan sear • 20 min • Serves 2
▼
You'll Need
2 x scotch fillet steaks (280g each, 3cm thick)1 tbsp beef tallow50g butter3 garlic cloves, smashed2 sprigs rosemaryFlaky salt and cracked pepper
Method
1Bring steaks to room temperature. Pat dry and season with flaky salt.
2Heat cast iron pan over high heat until smoking. Add tallow.
3Sear steaks 3-4 minutes per side. Render the fat cap on its edge for 30 seconds.
4Drop heat. Add butter, garlic, rosemary. Baste steaks for 60 seconds.
5Rest 5 minutes. Slice or serve whole. Spoon pan butter over.
Tip: A 3cm steak cooked from room temp hits medium-rare in around 7 minutes total. Pull at 55°C.
02
BBQ Scotch Fillet with Salsa VerdeBBQ • 25 min • Serves 4
▼
You'll Need
4 x scotch fillet steaks (250g each)Flaky salt1 bunch flat-leaf parsley2 tbsp baby capers2 garlic cloves2 anchovy fillets1 tbsp red wine vinegar100ml extra virgin olive oil
Method
1Finely chop parsley, capers, garlic and anchovy. Mix with vinegar and olive oil. Rest 20 minutes.
2Season steaks with flaky salt. Bring to room temperature.
3Fire up BBQ to high. Clean and oil grates.
4Cook 3-4 minutes per side. Render fat cap on edge.
5Rest 5 minutes. Spoon salsa verde over and serve.
Tip: The salsa verde cuts through the richness of the marbling. Make double, it keeps for 3 days.
03
Steak Frites with BearnaisePan · 30 min · Serves 2
▼
You'll Need
2 Burnham Grazing scotch fillets, 300g each1 tbsp beef tallowFlaky salt and cracked pepper600g desiree potatoes, cut into chipsNeutral oil for frying200g unsalted butter2 egg yolks2 tbsp white wine vinegar1 small shallot, finely chopped1 tbsp tarragon, choppedSalt and pepper
Method
1Soak chips in cold water 30 minutes. Pat dry. Double-fry: 5 minutes at 140 degrees C, drain, then 3 to 4 minutes at 180 degrees C until golden. Salt immediately.
2Reduce vinegar with shallot until 1 tablespoon remains. Cool. Whisk in egg yolks. Whisk in melted butter slowly to emulsify. Stir in tarragon. Season.
3Bring steaks to room temp. Season heavily.
4Sear scotch fillets in tallow 3 to 4 minutes per side. Pull at 53 degrees C internal. Rest 5 minutes.
5Slice across the grain. Serve with chips and bearnaise on the side.
Tip: Bearnaise breaks if it gets too hot. Whisk over a barely-simmering bain-marie. If it splits, whisk a teaspoon of warm water back in to bring it together.