O’CONNORS – PASTURE-FED FREE RANGE ANGUS BEEF
The tenderloin is prepared form the hindquarter and removed in one piece, accounting for 1.6% of the carcase.
FOR PORTIONS WE NEED 4 WORKING DAYS TO PREPARE AND 1 MORE DAY TO DELIVER
Fillet is one of the most tender cuts of beef; sitting along the spine, it’s the least weight-bearing muscle yielding little to no fat or connective tissue. Recognised for its leanness, delicate flavour and tenderness, it can be roasted whole or portioned for steaks. The butt fillet comes from the larger end of the tenderloin, it is a tender curt of beef which can also be roasted whole or portioned into steaks.
O’CONNOR – Entirely free range cattle, they are raised on a natural diet of Gippsland’s pure pastures, without any artificial growth hormones and tested free of antibiotics.
They are the best Angus and Hereford cattle breeds, flourishing in the crisp fresh air, pristine water and nutrient rich pastures.
For generations the O’Connor family has been sourcing the finest quality beef from Gippsland, grazing on what is undeniably Australia’s most prized pastures for producing premium beef.