Wagyu x Black Angus Scotch Fillet

Wagyu x Black Angus Scotch Fillet

Gluten Free
Description

A classic cut for good reason our scotch fillet is beautifully marbled, tender, and full of rich, beefy flavour. Sliced from premium Western Australian ribeye, it’s ideal for pan-frying, grilling, or the barbecue. With its perfect balance of fat and texture, this is a steak that delivers every time. Expertly prepared by our butchers, staying true to the quality and tradition we’ve upheld since 1950.

Price
$40.00
$40.00
Sale Sold out
Weight
Quantity
Optional Add - Ons
Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper
Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper
$15.00
$15.00
Gluten-free Traditional Gravy
Gluten-free Traditional Gravy
$20.00
$20.00
Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper
Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper
$15.00
$15.00
Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices
Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices
$15.00
$15.00
Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices
Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices
$15.00
$15.00
View full details
Cooking Guide

How to Cook the Perfect Scotch Fillet (Pan or BBQ)

  • 01 Bring To Room Temp
  • 02 Season
  • 03 Preheat Pan Or Bbq
  • 04 Sear The Steak
  • 05 Rest & Serve
01 Bring To Room Temp 02 Season 03 Preheat Pan Or Bbq 04 Sear The Steak 05 Rest & Serve

Take 1 Scotch fillet steak (2.5–3 cm thick) out of the fridge 30–45 minutes before cooking for even cooking.

Pat the steak dry, then rub both sides with salt and freshly cracked black pepper.

Heat a heavy skillet or grill until very hot and add a splash of olive oil (or high-smoke-point oil).

Place the steak in the pan and cook 2–3 minutes per side for rare, 3–4 minutes for medium-rare, or 4–5 minutes for medium. In the last minute, add a knob of butter, 1–2 crushed garlic cloves, and optional rosemary or thyme to baste for extra flavour.

Transfer steak to a plate, cover loosely with foil for 5–10 minutes, slice against the grain, and serve with your favourite sauce.

FAQ

Your questions, answered.

Are your beefs grass-fed or grain-fed, and where are they sourced?

Our premium beef comes from cattle raised in the pristine pastures of Nannup, in Western Australia’s South West. We offer a mix of grass-fed and carefully managed grain-fed beef to ensure excellent flavour, tenderness, and quality.

Can beef be frozen?

Yes, beef can be frozen. Wrap each cut tightly in butcher’s paper or freezer-safe packaging and store at -18°C or below. For best results, thaw beef in the

How long will fresh beef last in the fridge?

Fresh beef should be consumed within 3–5 days when stored in the fridge at or below 4°C. For longer storage, freezing is recommended.

What does Wangus mean?

Wangus is an exclusive, premium crossbreed beef available only at P. Princi Butchers. Renowned for its exceptional marbling and superior tenderness, each cut delivers bold, rich flavour and a melt-in-your-mouth texture, showcasing the very best of Western Australia.

Do you offer marinated beef products?

Yes! On our website, under the “Add-On” tabs, you can choose from a variety of marinades and stuffings we offer to suit every taste.

Are your lambs grass-fed or grain-fed, and where are they sourced?

Our lambs are grass-fed and come from a private farm at Treeton, located just 10 km inland from Cowaramup in the South West of Western Australia.