Diamantina Wagyu Scotch Fillet is The King of Tasty Steaks.
It is the quality of the marbling in our Wagyu sirloin steaks that give it the rich, melt in the mouth consistency.
Marbling is the unsaturated (healthy) fat deposited between muscle fibres. Marbling is assessed and scored against national marbling standards and a 4+ is nearly as good as it gets. The age of our cattle and our feeding regime guarantees a consistent grade of 4+ for our beef.
The fat in Wagyu may seem excessive but in fact, the meat is high in unsaturated fats and has fewer calories than the fat found in other types of beef and in other products like butter and cream.
Recent research has also found that Wagyu is a great source of essential vitamins and nutrients, and is infused with Omega 6 and 3 oils.
Pan fried Wagyu scotch with red jus
4 Scotch fillet steaks, ¼ cup olive oil, 2 garlic cloves, finely chopped, 1 tbsp finely chopped rosemary , 70 ml red wine, 150 ml beef stock
Combine steak, olive oil, garlic, rosemary and half the wine in a dish, season to taste, turn to coat, set aside.
Heat a large frying pan over high heat. Drain beef from marinade, add to pan and cook, turning once, until medium-rare (3-4 minutes each side).
Remove from pan, cover with foil and rest (5 minutes).
Deglaze pan with remaining wine, add stock, simmer until reduced to a glaze (3-4 minutes).
Serve steak with sauce, mash and beans.