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A closer look at the Eye Fillet
This is the ‘Emperor’ of steaks. Undoubtedly the most tender cut, our eye fillet will melt in your mouth. With subtle beef flavours, enhanced by 21 days of aging on the bone, it is sure to please the most demanding palate.
This Matangi cut holds rich 100% grass-fed beef flavours enhanced by our unique three-week aging process.
Cooking Instructions
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Remove your Eye Fillet from the fridge one-hour prior cooking and season with salt it. Baste with olive oil or clarified butter on each side and cook in a hot skillet until the internal temperature reaches 45 to 50°C, regularly turning until all sides are nicely seared. Remove from the skillet, cover with foil and rest for 10 minutes before serving.
Season to taste and indulge!
Crafted with precision...
Matangi Angus Beef is reserved for New Zealanders – meat connoisseurs, Kiwis or friends of Aotearoa who live here or visit – who want to experience the best grass-fed Angus beef.
Our meat is a luxury product perfect for special occasions. Offering a superior experience, we go the extra mile from breeding our own closed herd, with no butchering before 24 months, to hanging and dry ageing the quarters on the bone for three weeks before our in-house butchery team does the fine cutting. This produces the well marbled and succulent cuts our discerning customers expect and desire.
get to know our teamThe best grass-fed Angus Beef for Kiwi meat lovers.
The quality of our land is a key ingredient to raising healthy, strong and ultimately flavoursome Angus cattle. We breed and raise our animals over two properties within the Tuki Tuki catchment. Lush grass on nutritious soil, clean water in every paddock, shady trees, all contours of landscape – the perfect backdrop for contented animals. And we're constantly improving these wonderful places by planting native trees, fencing off creeks, protecting the soil and our water sources.
