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Angus Beef
Sir Thomas

Australian Black Angus M2 - 3+ Tenderloin - Sir Thomas

(1)
HK$295
Tax included, shipping and discounts calculated at checkout.
Cut

Description

A pioneer of Australia’s wool, meat, dairy and sugar industries, Thomas Sutcliffe Mort migrated to Australia in 1838 with a dream of developing the agricultural opportunities that the young nation presented.

Thomas was a trailblazer, whose establishment of refrigerated shipping took Australian agriculture to the world. Today Thomas’ legacy stands tall, erected in bronze at the heart of Sydney’s Macquarie Place and honoured with the launch of Sir Thomas Angus.
Sourced from Black Angus cattle and grainfed for a minimum of 200 days, Sir Thomas embodies the passion of the late Mort & Co forebearer and entices diners with a flavour profile as rich as the pioneer’s plight. Our award-winning Sir Thomas is:

Sourced from Black Angus

Grainfed for a minimum of 200 days

100% MSA graded

AUS MEAT marble scored

No added hormones

Halal certified

The tenderloin is the most tender of beef cuts. It also has little fat marbling which makes it a favorite of those that love steak but yet watch their consumption of fat. Surprising to most, a tenderloin steak has less fat than the equivalent weight of a chicken thigh. If you’re watching your weight but have a craving for a tender steak, the filet is the perfect choice.

Tenderloin steaks are best cooked hot and fast and benefit from their time on the grill. Hot and fast means exactly that. This is the sort of steak that should be charred on the surface, and its temperature should be no more than medium in the middle. Add a little additional flavor from our wide selection of meat rubs.