The price of food in Australia still surprises me at times.
Last night we had some nice eye fillet steak for dinner, it cost us $15 per kg.
Today, while eating breakfast, I was reading the supermarket weekly catalogue, and saw sausages at $14 per kg.
I can’t help recalling that sausages were always much cheaper than what we probably called “real meat”.
But with the quality of some of these sausages, I actually wonder which tastes better; the sausages or the eye fillet.
Australia: Eye Fillet
UK: Fillet steak
South Africa: Fillet
Brazil: Filet Mignon
America: Beef Tenderloin
Fillet steak a.k.a. eye fillet or tenderloin.
Famously tender, the fillet is arguably the most desirable of steaks. It’s supremely lean with a mild and subtle flavour. australianbeef.com.au/know-your-meat/
A few translations for Australian Steak names.
- Sirloin steak a.k.a. porterhouse steak or New York steak.
- Fillet steak a.k.a. eye fillet or tenderloin.
- Scotch fillet steak a.k.a. boneless rib eye or rib fillet.
- Rump steak a.k.a. Rump steak (Rump is just Rump)
- Fillet steak can be confusing, as “Fillet” can include eye fillet and rib fillet.
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