Beef Eye Fillet Whole Rangers Valley Black Market Marble Score 5+
From the world's most respected premium marbled beef producers Rangers Valley, these fork-tender, whole eye fillets will be one of the nicest pieces of meat you have eaten. Ultra-tender, super juicy and packed full of pure beefy flavour.
Rangers Valley is situated in the pristine northern tablelands of NSW. This area enjoys a cool climate that suits high quality beef production by providing a stress-free environment for animals all year round. Rangers Valley achieve maximum marbling with specialised feed rations to ensure their cattle grow at a slow, natural rate, like that of a pasture fed animal.
This approach delivers beef products that achieve very consistent marbling scores. Black Market beef has a marble score of 5 and above – which is common in Wagyu beef but something incredibly rare in pure Black Angus beef.
Rangers Valley is one of the world's most respected and premium marbled beef producers. Rangers Valley Black Market Beef is exclusive to Vic's Meat.
Roast this Tenderloin whole (be sure to fold the narrow tail end up with the rest of the fillet and tie it in place to create an even log to ensure even cooking), or simply portion the fillet to make filet mignon.
Dress up your fillet steak with our Free Range Béarnaise Sauce or super tasty Steak Diane Sauce.
This product requires further trimming of the silverskin to guarantee a melt in your mouth experience.
Silverskin is the thin membrane of connective tissue found on various meats, including Eye Fillet or Tenderloin. Unlike other connective tissue – like collagen, which slowly dissolves during the cooking process – silverskin does not break down. When left attached to meat, it will cook up tough and chewy which is why it is essential to cut this membrane away prior to cooking.
Follow these simple tips when removing silverskin:
Always use a sharp knife when trimming meat.
Slip the tip of the knife under the silverskin, working it between the meat and the skin until you can grip a lose flap of skin (use a paper towel to get a better grip).
Continue to run the knife along the meat pulling the silverskin back gradually away from the meat.
Your product has been vacuum sealed and can be safely stored refrigerated.
Each Tenderloin will feed 5 to 7 people.