Sausages or Eye Fillet steak?

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
France: Filet
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.

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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