All Moombra Meats Products
Eye
Eye
Fillet
Pasture RaisedVerified Origin
Moombra Meats | Brisbane Valley, QLD
The most tender cut on the beast, from the tenderloin. Lean, buttery, best cooked hot and fast.
FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookPan / Roast
TextureMost tender, buttery
FatLow, very lean
Serve55-60°C
Cut Overview
About This Cut
The eye fillet sits underneath the spine and does almost no work, which is why it is the most tender cut on the animal. Lean, fine-grained, mild in flavour. Treat it simply: hot pan, high heat, short cook. Rest before slicing. Pull it at 55°C for medium-rare. Don't overcook a tenderloin.
Lean cut tip: Eye fillet has very little internal fat. Cook with butter or tallow and baste to keep it juicy.
Moombra Meats - Brisbane Valley, QLD
How They Are Raised
RaisingPasture raised on open land along Lake Wivenhoe
FinishingGrain rationed on pasture, 60-80 days
Stress handlingLow-stress handling practices
What Goes In
HormonesNone used
Feed AdditivesNone. Grain only.
PreservativesNone
Hear From The Farmers
Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate
Verified Nutrition Data
Nutritional Values
Data Source
FSANZ AFCD F000812 - Beef, eye fillet (tenderloin), untrimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
136kcal
Energy per 100g
136 kcal
570 kJ • typical average
Protein22.2g
Complete protein. All essential amino acids present.
Total Fat5.4g
Naturally occurring. Eye fillet is one of the leanest cuts on the animal.
Carbohydrates0g
No carbohydrates. No sugar. No starch.
Sodium51mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy136 kcal / 570 kJ▼
Total energy from protein and fat.
Protein22.2 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat5.4 g▼
All fat occurs naturally in the beef. Eye fillet is one of the leanest cuts on the animal.
of which Saturated2.1 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates. No sugar, starch, coating, or marinade in this product.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium51 mg▼
Naturally occurring sodium only. No salt added during processing or packaging.
Micronutrients
Iron2.1 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc3.6 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.4 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.2 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)2.95 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
Independent Verification
Why This Eye Fillet Earned the Nutrition Verified Tick
Verified Origin
▼Farm name, location, region, and farmers are declared and verified against on-pack and marketing claims.
Full Supply Chain Traceability
▼Processing facility, location, and distance from farm are declared. Batch-traceability confirmed under accredited standards.
Transparent Raising Practices
▼Raising method, finishing method, feed inputs, and handling practices are declared and verified against on-pack and marketing claims.
Honest Finishing Methods
▼The grain finishing period and declared feed mix are verified. No absolute or unprovable claims are made about the finishing process.
Accurate Nutritional Profile
▼Nutritional values are sourced from FSANZ Australian Food Composition Database (food key F000812) and presented as typical averages per 100g raw. They are not absolute or guaranteed values.
No Hidden Additives
▼Full ingredient declaration is beef only. No additives, injections, or preservatives. Consistent with on-pack labelling.
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from the fridge 20-30 minutes before cooking. Pat completely dry.
Best Cooking Method
Cast iron pan, smoking hot. Sear in tallow or butter. Baste with thyme and garlic in the last 60 seconds.
Seasoning
Salt just before cooking. Pepper after to avoid burning. Don't marinate, the cut speaks for itself.
Internal Temperature
Pull at 55°C for medium-rare. Eye fillet carries over 3-4°C while resting. Don't push past medium, it dries out fast.
Resting
Rest uncovered for 5-6 minutes before slicing. Lets juices redistribute through the lean muscle.
Recipe Suggestions
Recipes
01
Pan Seared Eye Fillet with Brown Butter & Thyme
▼You'll Need
2 x eye fillet steaks (180-200g each)80g unsalted butter3 garlic cloves, unpeeled, lightly crushed4 sprigs fresh thyme1 tbsp beef tallow or drippingFlaky sea salt and cracked black pepper
Method1Remove steaks from the fridge 30 minutes before cooking. Pat completely dry with paper towel. Season generously with flaky salt on all sides.
2Heat a cast iron pan over high heat for 3-4 minutes until smoking. Add tallow and swirl to coat.
3Place steaks in the pan. Do not move. Sear 2.5 minutes without touching. Flip once and sear the second side 2 minutes.
4Reduce heat to medium. Add butter, garlic, and thyme. As the butter foams and begins to turn golden brown, tilt the pan and baste the steaks continuously for 60-90 seconds.
5Transfer to a warm board. Rest uncovered for 5-6 minutes. Season with cracked pepper. Spoon the brown butter and thyme over to serve.
Tip: 55-57°C = medium-rare. 60-62°C = medium. FSANZ recommends a safe minimum internal temperature of 63°C for whole beef cuts.
02
Fillet with Creamy Mushroom Sauce
▼You'll Need
2 x eye fillet steaks (180-200g)40g butter, 1 tbsp tallow250g mushrooms, sliced2 garlic cloves, minced100ml white wine150ml thickened cream1 tsp Dijon, thyme leavesFlaky salt and pepper
Method1Pat steaks dry, season with flaky salt. Sear in smoking tallow 2.5 min per side. Rest tented with foil.
2Lower heat. Add butter and mushrooms. Cook 5-6 minutes until deeply golden.
3Add garlic, cook 1 minute. Deglaze with wine, scrape the fond, reduce by half.
4Stir in cream, Dijon and thyme. Simmer 2 minutes until thick enough to coat a spoon.
5Pour resting juices into the sauce. Plate steaks, spoon sauce over generously.
Tip: Do not crowd the mushrooms. If they give off water, work in batches so they brown.
03
Steak au Poivre (Peppercorn Sauce)
▼You'll Need
2 x eye fillet steaks (180-200g)2 tbsp peppercorns, crushed1 tbsp tallow, 30g butter1 shallot, finely diced60ml brandy200ml beef stock100ml thickened cream1 tsp Dijon, flaky salt
Method1Press crushed pepper firmly onto both sides of the steaks. Salt the sides only.
2Sear in smoking tallow 2.5 minutes per side. Rest on a warm board.
3Lower heat. Add butter and shallot, cook 90 seconds. Pull off heat, add brandy, ignite or simmer off 30 seconds.
4Return to heat. Add stock, reduce by two thirds. Stir in cream and Dijon. Simmer 2 minutes until coating.
5Pour resting juices into the sauce. Spoon over steaks. Serve with chips or mash.
Tip: The alcohol must burn off before the cream goes in, or the sauce will taste raw.
Independently Verified by Nutrition Verified
Nutrition Verified confirms that what Moombra Meats declares about their products is accurate, consistent, and not misleading. Origin, raising practices, ingredients, and nutritional information, all reviewed against published standards.
Disclaimer
Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are sourced from FSANZ AFCD F000812 and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.
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