Angus scotch fillet

Grass-fed is among the market’s most premium and lean cuts of Angus scotch fillet. It’s one of the less exercised animal muscles, which makes it incredibly flavorful and supple! If you want to enjoy a gourmet meal and a balanced diet, our Uruguay Angus Grass-fed Angus fillet is a great choice. Angus fillet Uruguay price

Black Angus scotch fillet

The flesh from the animal’s back lumbar region is called the fillet, sometimes known as tenderloin. It is the softest muscle fiber and one of the most prestigious parts of the cow’s interior. Unlike other cuts, it typically lacks outstanding marbling, but it does offer an intriguing nutritional profile and exceptional digestion when compared to other animal muscles. Because of this and its mild flavor, it may also be eaten raw in tartare or sliced into thin slices that are briefly seared on a hot grill or skillet, but you must always take care not to overcook it. The Angus eye fillet from mature animals is commonly seen in ranches in America, Argentina, or Australia.