Do you look to buying prime scotch fillet or Rib eye steak to serve guests, it is normally the most expensive cuts that are taken from this part of the animal. It is both tender and moist and in small proportions, it is boneless and resides on either side of the backbone towards the front of the animal.
It can be BBQ, grilled or pan fried, to taste. If you purchase from a butcher or direct from a wholesaler, it’s nice to know how to cut it isn’t it.?
This was done by Australian Premium Meat in 2011