On the weekend, I had Scotch Fillet. It is also known as a rib-eye fillet because it is a cut from the top of the rib. The rib is on the top of the cow so it isn't hard to get to. The fillet can be cut bone-in or boneless. You would think the cuts are identical as they are the same type if steak. They are not identical, the bone-in is said to inflate its weight and the boneless would give you a nice juicy steak on the barbie.
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