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Scotch Fillet?

post #1 of 7
4/29/09 at 7:47pm
Thread Starter 
I encountered this terminology and immediately turned to my roomie who I am convinced knows all things food. He hesitated a moment and replied '**** I dont know'

So I pose this question to cheftalk community and wait with baited breath.
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post #2 of 7
4/29/09 at 7:59pm
Thread Starter 
disreguard, google is a magnificent tool
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post #3 of 7
4/30/09 at 3:40am
And the answer is... ?
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post #4 of 7
4/30/09 at 4:29am
When I studied meat cutting, which was a long time ago one of my instructors mentioned the term in refering to a boneless rib eye, totaly trimmed.
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post #5 of 7
4/30/09 at 5:20am
It appears to be an Australian description and the 'Scotch' in the term usually refers to Scottish breeds of cattle, such as Aberdeen-Angus, Galloway, Highland etc.
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post #6 of 7
4/30/09 at 5:39pm
Thread Starter 
this

also, it wouldnt let me post less than 10 characters...
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post #7 of 7
4/30/09 at 9:17pm
What Ed said.

It's a great cut of meat, really tender and highly marbled. I love it, Very versatile. good to grill, fry, bbq, lemom & pepper marinated kebabs with peppers and onions, stir fry, batter and deep fry (sweet and sour pork), roast whole, braised. Great for stroganoff style dish too. Also great for cutlets, breaded, hammered out very thin - takes no time to cook. Pork olives - battened out slices, stuffed with bread, sage, onion,garlic, kalamata olives (if you like 'em), inside a cream and mushroom sauce. Saltimbocca style suits it too.

Hmmm might have to go hunt some down now....drooling :)
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