Meat
Scotch Fillet
Scotch fillet is the Australian and New Zealand name for boneless ribeye—the same marbled eye (and often cap) sold as ribeye or entrecôte elsewhere. It is not Scotch as in Scotland; the name is regional trade language for a high-value grilling steak. Expect juiciness from intramuscular fat and a richer taste than eye fillet (tenderloin). It is prized at Australasian barbecues and steakhouses as the default premium steak. Cook hot and fast or reverse-sear thick pieces; rest before slicing. Grade and marbling score matter visibly on the cut surface.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.3 g
- Saturated Fat 5.07 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.91 g
- Polyunsaturated Fat 0.94 g
- Cholesterol 73.8 mg
- Sodium 59 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24.1 g
- Water 58.3 g
- Energy 208 kcal
- Water 58.3 g
- Protein 24.1 g
- Fat 10.3 g
- Saturated Fat 5.07 g
- Monounsaturated Fat 4.91 g
- Polyunsaturated Fat 0.94 g
- Omega-3 0.09 g
- Trans Fat 0.2 g
- Vitamins 35.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.81 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.8 µg
- Minerals 346 mg
- Major Minerals 345 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 73.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.81 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.8 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Australasian retail trade adopted “scotch fillet” for boneless ribeye steaks.
MSA and export grading made highly marbled scotch fillet a regional premium benchmark.