{"product_id":"premium-angus-msa-120gf-scotch-fillet-m3","title":"Premium Angus Scotch Fillet MB3 300g","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"0\"\u003ePremium MB3 Beef Scotch Fillet\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"1\"\u003eThe connoisseur’s choice for marbling and mouthfeel.\u003c\/b\u003e Our Scotch Fillet (also known as Ribeye) is sourced from premium Australian cattle with a \u003cb data-index-in-node=\"143\" data-path-to-node=\"1\"\u003eMarble Score of 3 or higher (MB3)\u003c\/b\u003e. This means the meat is intricately woven with fine \"intramuscular fat\" that melts away during cooking, basting the steak from within. This specific grading ensures a level of tenderness and a rich, buttery flavor that far surpasses standard table beef.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"3\"\u003eThe Butcher’s Tip: The \"Fat-Render\" Sear\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eWith an MB3 steak, the goal is to fully \"blanch\" or melt that beautiful marbling so it turns into flavor. A cold steak in a hot pan won't allow the internal fat to melt properly before the outside burns.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,0,0\"\u003eThe Prep:\u003c\/b\u003e Take your Scotch Fillet out of the fridge at least \u003cb data-index-in-node=\"61\" data-path-to-node=\"5,0,0\"\u003e30–45 minutes\u003c\/b\u003e before cooking. Pat it bone-dry with paper towels and season heavily with sea salt.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,1,0\"\u003eThe Technique:\u003c\/b\u003e Use a heavy cast-iron skillet on high heat. You don't need much oil—the steak will provide its own. Sear for \u003cb data-index-in-node=\"124\" data-path-to-node=\"5,1,0\"\u003e3–4 minutes per side\u003c\/b\u003e for a perfect medium-rare.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,2,0\"\u003eThe \"Side-Sear\":\u003c\/b\u003e Don't forget to use your tongs to hold the steak on its side for 30 seconds to crisp up the exterior fat cap (the \"kerf\").\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6\"\u003eThe most important step:\u003c\/b\u003e Rest the steak for at least \u003cb data-index-in-node=\"53\" data-path-to-node=\"6\"\u003ehalf the time it took to cook\u003c\/b\u003e. For an MB3+ cut, this allows the melted marbling to settle back into the fibers, ensuring the juices stay in the meat and not on your plate.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003eThis product is sold each with a minimum weight of 300g per piece.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"300g","offer_id":43450026885198,"sku":"145","price":29.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/Depositphotos_76740969_l-2015_1728x_bd1569db-c42d-404a-a5c9-0ab5eb4072ce.jpg?v=1770456829","url":"https:\/\/brooklynfinemeats.com.au\/products\/premium-angus-msa-120gf-scotch-fillet-m3","provider":"Brooklyn Fine Meats","version":"1.0","type":"link"}