New Zealand Eye Fillet is lean, tender and one of the most beautiful steak cuts around. It’s got less marbling than scotch fillet, but makes up for it with unbeatable tenderness. Perfect for a special dinner, date night, or when you just want to treat yourself after a big week. ● Packed with: High-quality protein, iron, vitamin B12 and zinc. ● Cook options: Best pan-seared or barbecued quickly over high heat—careful not to overcook it—then rest for 5-10 minutes. ● Prep process: Bring to room temp, season simply with salt and pepper. Meal inspiration: ● Eye fillet with garlic butter: A flash-as feed that’s easier than it looks—pure comfort kai. ● Steak & mash: Special enough for the in-laws, easy enough for a Tuesday. ● Eye fillet salad: Light, tasty and tamariki-friendly—perfect for warm nights with the whānau. Storage tips: Keep chilled in the fridge and use by best-before date, or freeze for up to 6 months.