Fullblood Wagyu Eye Fillet Whole Rangers Valley Infinite Marble Score 7+

$530 $663
  • Perfect For Large Gatherings
  • Hot Deal!
  • Feeds 8-12 People

Introducing Rangers Valley Fullblood Wagyu INFINITE Beef. Simply EPIC.

Rangers Valley is distinguished as the name behind premium marbled beef, and this Fullblood Wagyu Eye Fillet reaches untold heights in exceptional quality.  This product is normally only ever exported to the high-end Japanese food market. This is yet another incredible Rangers Valley product to try at home. 

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, similar to that of a pasture fed animal. This approach delivers beef products that achieve very consistent marbling scores.

These animals are humanely raised and harvested with no added hormones or antibiotics.

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. Like fois gras, a little goes a long way here.

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 loose 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.

This product has been vacuum sealed and can be safely stored refrigerated.

Each Tenderloin will feed 8 to 12 people.

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