Description
Scotch Fillet steak is considered one of the best steaks on the market. The scotch fillet is cut from the roast known as a prime rib or standing rib roast that sits at the top of the rib primal, the part of the cow between the chuck and the loin. The scotch fillet is basically the meat between each of the ribs, which makes it a boneless cut; it is best grilled or broiled.
This highly desired cut of meat deserves top billing due to its full flavor and soft texture. The generous amount of marbling (fat running through the meat) makes for a rich taste and juicy finish. Because this area of the cow gets little exercise, the muscle isn’t used much and therefore the meat is nice and tender. Scotch fillet is often a decent size, filling up the plate, making for an impressive steak dinner.
WX
A lineage nexus – Rangers Valley cross bred Wagyu.
WX by Rangers Valley is Wagyu, cross bred with the very best genetics to create something new and unique to a market looking for something rare and exclusive. Ours isn’t like other cross bred wagyu. It stands alone as a product because it’s not just about the wagyu component – or the marble score. It’s about a newly developed and artfully crafted evolution. This evolution is equally the wagyu and marble score, plus a deliberate and artful cross breeding – a lineage nexus where one great ancient breed meets another to create a flavour, performance and undeniable quality that’s impossible to define.
Melt in the mouth flavour, texture and that mystifying umami, WX by Rangers Valley brings an eating quality unlike other beef. Known for its intelligent cross breeding, resultant marble score and relentlessly buttery mouthfeel, WX is used by Chefs all over the world with exciting results.
For specifications and inspiration, visit wxbyrangersvalley.com.au
