Beef Eye Fillet Whole Marble Score 2+ Rangers Valley Black Tyde
Introducing a new addition from the most world's most respected premium marbled beef producers - Rangers Valley Black Tyde Beef. This superior quality Angus beef delivers an exceptional eating experience - incredible flavour and succulent, juicy tenderness. This beef has been graded with a Marbling Score of 2+ which sits on the milder spectrum of the richness scale.
What is Marbling?
Visually, marbling is the soft intramuscular fat between the muscle fibers where the unique flavour and aroma compounds of beef are held. Upon cooking, the fat melts and these compounds are released giving a rich beef flavour and satisfying aroma. These melting marble fats also contribute to the tender texture of cooked marbled beef, with the fats slowly basting the meat from the inside as they warm up during cooking.
Rangers Valley is one of the world's most respected premium marbled beef producers specialising in pure Black Angus and Wagyu cross breeds. Located in the pristine northern tablelands of NSW, they produce superior beef that is flavoursome, tender, succulent and consistent - without compromise. The cool climate provides a stress-free environment with abundant rainfall for the Hormone Free 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 consistent marbling scores.
Committed to whole of life animal welfare and the humane and respectful handling of all their animals, they are accredited with Meat Standards Australia (MSA) technology and systems.
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.
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.