Cape Grim frozen eye fillet gives you 10.80kg of 100% grass fed and finished Tasmanian tenderloin across 5 whole pieces, from $69/kg. This is clearance stock, so it is the same MSA graded eye fillet we sell fresh, snap frozen at peak freshness and priced around 30% below the fresh rate. Portion the centre into medallions, roast the head end whole, and keep the rest in the freezer. Ships frozen Australia wide.
Why Choose This Cut
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10.80kg across 5 whole fillets: roughly 40 to 50 steaks from a single order.
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100% grass fed and finished: Cape Grim cattle graze Tasmanian pasture year round with no grain supplementation.
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MSA graded: eating quality independently verified rather than claimed.
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No added hormones or antibiotics: clean production from one of the tightest grass fed programs in the country.
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Snap frozen at peak freshness: frozen at its best, not frozen because it was about to turn.
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$69/kg instead of $99/kg: eye fillet rarely discounts, which is what makes this worth acting on.
Sourced With Care
Cape Grim cattle are raised in Tasmania's far north west, a region known for clean air, high rainfall and pasture driven farming. The cattle roam open paddocks year round and feed naturally, with no grain finishing stage at any point.
No added hormones, no antibiotics, no chemical intervention. Every carcase is graded under the MSA system, so the eating quality you are buying has been assessed independently rather than described by a marketing team.
Why Grass Fed Eye Fillet Is Different
Grass fed eye fillet is leaner than the grain fed equivalent, with a cleaner mineral flavour and a firmer bite. It is not trying to be Wagyu and it should not be cooked like it.
What you get instead is a beef flavour that holds up to sauce and seasoning rather than being flattened by it. This is the fillet for a steak Diane, a beef Wellington, or a peppercorn sauce, where the meat needs to stand up to what is around it.
Packaging and Storage
Each piece is cryovac sealed, snap frozen and clearly labelled, then shipped through a temperature controlled cold chain to every state. Depending on your location and transit time your order arrives frozen or part thawed, which is normal and safe.
Keep it at minus 18°C and it holds for up to 12 months. Thaw slowly in the fridge over 24 to 48 hours before cooking. Once thawed, use within 3 to 5 days and do not refreeze.
The Carnivore Society Promise
Clearance pricing here is about stock rotation, not quality. This is core range Cape Grim eye fillet, hand checked, cold chain shipped and fully traceable. Stock is limited to what is in the freezer, so add it to your cart while it is listed.
Specifications
| Spec |
Detail |
| Weight |
10.80kg total |
| Pieces |
5 whole eye fillets |
| Cut |
Eye Fillet (Tenderloin) |
| Breed |
Grass fed Angus |
| Grade |
MSA graded |
| Feeding |
100% grass fed and finished |
| Processing |
Whole eye fillet, trimmed |
| Packaging |
Vacuum sealed, freezer safe cryovac |
| Country of origin |
Australia (Tasmania) |
| Stock status |
Frozen clearance, limited quantities |
| Storage |
Minus 18°C frozen |
| Shelf life |
12 months frozen, 3 to 5 days once thawed |
| Allergens |
None |
Cooking and Flavour
Flavour and Texture
Cape Grim eye fillet has a clean pasture character with a subtle mineral edge that comes from Tasmanian soil and rainfall. The texture is soft and fine grained without tipping into mush.
It pairs best with fat you add yourself. Butter, bearnaise, bone marrow or a red wine jus all work, because the cut is lean enough to carry them without becoming heavy.
How to Cook a Whole Eye Fillet
For Medallions
Thaw in the fridge over 24 to 48 hours, then bring to room temperature. Cut the even centre section into medallions 4cm to 5cm thick so there is enough mass to build a crust without cooking the middle through. Sear in a hot pan with tallow or ghee for two to three minutes per side, baste with butter and thyme for the last minute, pull at 52°C and rest 5 minutes.
For a Whole Roast
Tie the fillet evenly so it cooks at the same rate end to end. Sear all sides, then roast at 200°C for around 20 minutes per kilogram. Pull at 52°C and rest for 15 minutes before carving.
Pro Tip
A whole fillet has three sections. Portion the even centre into steaks, roast the thick head end whole, and dice or stir fry the tapered tail. Nothing has to be wasted.
Perfect For
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Restaurants and caterers: consistent medallions portioned to order.
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Beef Wellington: whole fillet preparations that need an even centre cut.
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Dinner parties: the most tender cut on the animal, cooked to a number.
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Freezer stocking: already frozen, so portion and return what you do not need.
FAQ
What is eye fillet and is it the same as tenderloin?
Yes. Eye fillet, tenderloin and filet mignon all describe the same muscle, which runs along the spine and does almost no work. That is why it is the most tender cut on the animal and also the leanest. Filet mignon usually refers to portioned steaks cut from the centre section.
How many steaks will I get from 10.80kg of eye fillet?
Around 40 to 50 steaks. Five whole fillets cut into 4cm to 5cm medallions yield roughly 8 to 10 usable steaks each, plus the head and tail sections. Most buyers portion the centres for steaks, roast the heads whole and use the tails for stir fry.
Does freezing damage eye fillet?
Not when it is snap frozen. Fast freezing forms small ice crystals that do minimal damage to the muscle structure, so the beef holds its texture and moisture. Slow freezing in a domestic freezer causes the drip loss people associate with frozen meat. This stock was frozen commercially at peak freshness.
How do I thaw frozen eye fillet properly?
Move it from the freezer to the fridge and leave it 24 to 48 hours in its cryovac. Never thaw at room temperature or under hot water, since both damage texture and raise food safety risk. Once thawed, pat the surface completely dry before cooking so it sears rather than steams.
Is grass fed eye fillet better than grain fed?
It is different rather than better. Grass fed is leaner with a cleaner, more mineral flavour and a firmer bite. Grain fed carries more intramuscular fat and eats richer. On a naturally lean cut like eye fillet, grass fed suits cooks who want the beef flavour to come through under a sauce.
What internal temperature should I cook eye fillet to?
Pull it at 52°C for medium rare or 55°C for medium, then rest 5 minutes for steaks and 15 minutes for a whole roast. Eye fillet has almost no intramuscular fat to buffer overcooking, so a probe thermometer matters more here than on any other cut.
Do you deliver frozen beef Australia wide?
Yes. Orders ship frozen through a temperature controlled cold chain courier to all states. Depending on distance and transit time your beef arrives frozen or part thawed, both of which are safe. Move it straight to the freezer on arrival, or to the fridge if you plan to cook within a few days.
Why is this cheaper than fresh eye fillet?
You are buying clearance stock rather than fresh rotation. The beef was snap frozen at peak freshness and is priced around 30% below the fresh rate to clear freezer space. It is the same Cape Grim product from our core range, at $69/kg instead of $99/kg.
