Whole Scotch

The scotch fillet is taken from the rib eye, with the bone removed. Our whole scotch weighs between 3 – 4 kg. Known for its lavish intermuscular marbling, this cut promises a rich flavour profile, as the fat within enhances both taste and juiciness. Our scotch fillet benefits from a minimum of 21 days dry-aging process, carried out in a precisely controlled environment that optimises temperature, humidity, and airflow. This technique allows moisture to evaporate, which intensifies the steak’s natural flavours, yielding a concentrated, deeply satisfying taste. Exceptional tenderness and a complexity of flavours, including earthy notes and a hint of nuttiness, are developed through this prolonged aging, making the steak superbly succulent. Best enjoyed medium-rare, the rib eye offers a truly indulgent dining experience.