All Moombra Meats Products
Scotch
Scotch
Fillet
Pasture RaisedVerified Origin
Moombra Meats | Brisbane Valley, QLD
The most marbled common steak cut, rich, buttery, and forgiving to cook.
FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookPan / BBQ
TextureVery tender
FatModerate-High
Serve55-60°C
Cut Overview
About This Cut
Scotch fillet comes from the rib section and is the most marbled of the common steak cuts. The fat melts as it cooks, keeping the meat rich and juicy. Very forgiving: stays moist even pushed to medium. Optimal at 55 to 58°C for medium-rare. For thick cuts over 3cm, reverse sear in a low oven to 45°C then finish hard in a cast iron pan.
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 Release 3 F000851 - Beef, steak, boneless, scotch fillet, untrimmed, raw. Values are typical averages per 100g. Not dietary or medical advice.
179kcal
Energy per 100g
179 kcal
751 kJ • typical average
Protein22.4g
Complete protein. All essential amino acids present.
Total Fat10g
Naturally occurring.
Carbohydrates0g
No carbohydrates. No sugar. No starch.
Sodium53mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy179 kcal / 751 kJ▼
Total energy from protein and fat.
Protein22.4 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat10 g▼
All fat occurs naturally in the beef.
of which Saturated4.09 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.
Sodium53 mg▼
Naturally occurring sodium only. No salt added during processing or packaging.
Micronutrients
Iron2.09 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc3.45 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B120.7 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.16 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)6.38 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
Independent Verification
Why This Scotch 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 (Release 3, food key F000851) 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 30 minutes before cooking.
Best Cooking Method
Pan or BBQ. The high fat content means it self-bastes -- very forgiving on the grill.
Seasoning
Flaky salt before. Pepper after.
Internal Temperature
Medium-rare: 55-57°C. Medium: 60-63°C. FSANZ safe minimum for whole beef cuts is 63°C.
Resting
Rest 5 minutes before serving.
Recipe Suggestions
Recipes
01
Dry-Aged Style Pan Scotch Fillet
▼You'll Need
2 x scotch fillet steaks (250g each)1 tbsp beef tallow2 tbsp butter2 garlic cloves, smashed2 sprigs rosemaryFlaky salt
Method1Pat steaks completely dry with paper towel. Season with flaky salt.
2Heat cast iron over high heat until smoking. Add tallow.
3Sear steaks 3 minutes per side. Add butter, garlic and rosemary on the second side.
4Baste with foaming butter for 1 minute. Pull at 54°C internal.
5Rest 5 minutes on a wire rack. The marbling will redistribute as it rests.
Tip: Scotch fillet is forgiving because the fat keeps it moist. Still, dont overcook -- stop at 55-57°C.
02
Scotch Fillet with Caramelised Onion
▼You'll Need
2 x scotch fillet steaks (250g each)2 large brown onions, thinly sliced2 tbsp butter1 tbsp olive oil1 tsp brown sugar1 tbsp balsamic vinegarFlaky salt and pepper
Method1Start onions first. Melt butter and oil in a pan over medium-low heat. Add onions and a pinch of salt.
2Cook onions slowly for 25-30 minutes, stirring occasionally, until deep golden and soft.
3Add sugar and balsamic. Cook 2-3 more minutes. Set aside.
4Cook steaks in a separate hot pan using the standard method.
5Serve steaks topped with a generous spoonful of caramelised onion.
Tip: Low and slow is the only way for proper caramelised onion. Rushing it gives you soft onion, not caramelised.
03
Asian-Marinated Scotch Fillet
▼You'll Need
2 x scotch fillet steaks (250g each)3 tbsp soy sauce1 tbsp sesame oil2 tbsp mirin or dry sherry3 garlic cloves, minced2 tsp fresh ginger, finely grated1 tsp brown sugar1 tbsp vegetable oil for cookingSliced spring onions and toasted sesame seeds to serveSteamed rice to serve
Method1Combine soy sauce, sesame oil, mirin, garlic, ginger and sugar. Submerge steaks and marinate 2 hours minimum in the fridge.
2Remove steaks, scrape off excess marinade (or it will burn).
3Heat a pan or BBQ grill over high heat. Add vegetable oil.
4Sear steaks 2.5-3 minutes per side for medium-rare.
5Rest 5 minutes. Slice thinly against the grain.
6Scatter spring onions and sesame seeds over. Serve with steamed rice.
Tip: Scraping off the excess marinade before cooking is important -- the sugar and soy will burn on a hot grill before the steak is cooked through.
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 Release 3 F000851 and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.
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