A grain-fed Black Angus fillet from Stockyard Beef — Australia's most awarded beef brand, produced at the Kerwee Feedlot on the Darling Downs in Queensland. The fillet (tenderloin) is the leanest and most tender cut on the carcass, taken from a muscle that does very little work, which is why the texture is so fine and the grain so tight. From Stockyard's grain-fed Angus programme, the fillet has more intramuscular fat than you would typically find in this cut, which adds flavour and juiciness to what can otherwise be a mild steak.

Stockyard is a family-owned business, now in its third generation under the Hart family, operating from Australia's longest-running feedlot under single ownership. Their Angus cattle are sourced from dedicated breeders across Queensland, New South Wales, and Victoria, then grain-finished for over 200 days at Kerwee. All cattle are MSA graded, and the feedlot has been named Most Outstanding MSA Beef Producer — Feedlot for Queensland six times in a row.

This fillet is available in several formats: individual steaks from 125g for a smaller portion up to 200g for a generous main; Chateaubriand joints from 400g to 650g, which are the thick centre-cut of the fillet left whole for roasting or for beef Wellington; and a pack of 6–10 fillet mignons (250g total) — smaller medallions cut from the tapered tail end of the fillet, ideal for pan-frying and canapés.

The beef is IQF frozen.

Producer: Stockyard Beef, Kerwee Feedlot, Jondaryan, Queensland, Australia.

Ingredients: Beef (fillet)

Storage: Store frozen. Defrost in the refrigerator for 12–24 hours before cooking (longer for Chateaubriand formats). Once defrosted, use within 2 days