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Sutton Forest Meats: 4kg Scotch Fillet Roasts $119 + Delivery

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Sutton Forest Meats: 4kg Scotch Fillet Roasts $119 + Delivery
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AssociatedSuttonForestMeats on 02/05/2017 - 21:31 suttonforestmeatandwine.com.au (233 clicks)
Last edited 03/05/2017 - 09:18 by 2 other users

4KG SCOTCH FILLET ROASTS ONLY $119 - 48HRS ONLY!

With the weather cooling down it's time to start thinking roast dinners. What better treat than cooking a sumptuous scotch fillet roast with all the trimmings, a meal fit for a King!

UNTIL MIDNIGHT THURSDAY I am offering up a whopping 4kg of grass fed black angus scotch fillet roasts plus some naturally smoked bacon for only $119!
NORMAL RETAIL $195

THIS WEEKS SPECIAL PRICE IS $119

• Pack will contain 4 x 1kg scotch fillet roasting pieces
• 1 x 350g naturally smoked bacon
• Everything is individually cryovaced which lasts up to 20 days in the fridge or 6 months in the freezer
• Offer available until midnight Thursday only
• All orders to be delivered next Wednesday, Thursday and Friday
• GIFT CARDS & DISCOUNT VOUCHERS not applicable with this special
• Check out a fail proof recipe for a lovely scotch fillet roast dinner below

http://www.bestrecipes.com.au/recipe/fail-proof-scotch-fille…

Delivery Costs:
NSW - $12
ACT - $15
QLD/SA/VIC - $22
WA/NT & TAS - Not available for now

Black Natural Angus beef is predominantly grown in regions renowned for abundant rainfall, cool temperate climates, clean air and a pristine environment. Young cattle thrive on green pastures in a relaxed environment to ensure their meat is beautifully soft and tender without the need of added hormones.

It is all about saying 'no' to shortcuts to achieve a true paddock to plate eating experience. No added growth hormones, no use of antibiotics and no last minute finishing all contribute to a different way that delivers an outstanding eating experience every time. Australia is home to many premium breeds of beef, but the real king is Australian Black Angus Beef, trusted in fine dining restaurants across the world

            www.suttonforestmeatandwine.com.au
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closed Comments

  • jv on 02/05/2017 - 21:41
    +5

    $35.25/kg delivered… No deal for me…

    • Slippery Fish on 02/05/2017 - 22:08
      +2

      Normal price of 50 a kg for roasting meat… I dont even pay that for my eye fillet! :p it might be amazing meat but omg @ $50 a kg for a roast…

    • Frankieei on 02/05/2017 - 22:12
      +1

      how about this http://www.district5.com.au/ :)

      • inasero on 02/05/2017 - 22:13

        Is it any good?

        • Frankieei on 02/05/2017 - 22:17

          fine, if you are not fussy :)

    • [Deactivated] on 03/05/2017 - 08:07
      +1

      yeah if you're in Melb CBD, pop on down to the VicMarket at lunch you can get cryo scotch cheaper (I think even the expensive restaraunt quality stuff for ~$28/kg). we get the cryo porterhouse (tastier) for ~$16/kg, cryo Eye fillet for ~$21/kg

      But if I'm paying over $30/kg for beef, then there's no beating Costco for quality.

  • [Deactivated] on 02/05/2017 - 22:52
    +1

    wow this alot for some meat

  • madreece on 02/05/2017 - 22:58
    +7

    From my past experience don't base your decisions on the pictures. My last porterhouse steaks were nothing like the pictures and the butchery was really bad.

    • Diji1 on 02/05/2017 - 23:30
      +1

      OMG!

    • womble on 02/05/2017 - 23:33
      +4

      ditto will never use these guys again

  • Ashburtonian on 03/05/2017 - 00:03
    +1

    The last Scotch Fillet special I ordered was absolutely outstanding - everyone makes their choices around what they're happy paying, but this is seriously good meat - Aussie black angus. I've ordered mine.

    • [Deactivated] on 03/05/2017 - 08:10
      +1

      Aussie black angus

      what other choices do we have? I think that's what most beef in Oz is (apart from the pretend wagyu they pass off here). .

      • AssociatedSuttonForestMeats @ Sutton Forest Meat and Wine on 03/05/2017 - 20:01

        No pretend Wagyu here - happy if you'd like to contact me so we can discuss?

        • [Deactivated] on 03/05/2017 - 20:23
          +1

          Thanks, but all good. It was more the comment about black angus which is what most beef is (people like to toss this label around like it actually means the beef is special). The wagyu was a dig at Oz in general where the wagyu label is attached to to stuff which really isn't (a bit like free range eggs).

        • AssociatedSuttonForestMeats @ Sutton Forest Meat and Wine on 03/05/2017 - 22:16

          @supabrudda: 100%. BUT if you're ever looking for Wagyu - we've got the real deal :)

    • AssociatedSuttonForestMeats @ Sutton Forest Meat and Wine on 03/05/2017 - 20:02

      Thanks Ash - great to hear you loved your meats and will be back to order more!

  • andy2 on 03/05/2017 - 07:45

    U can get better and cheaper at vic market

    • jv on 03/05/2017 - 09:04
      +1

      long drive from Sydney though.

      • AssociatedSuttonForestMeats @ Sutton Forest Meat and Wine on 03/05/2017 - 20:03
        +1

        If you live in the Sydney area, more than happy for you to pop by one of our Sydney markets, will give you a steak and you can decide for yourself :)

  • Boertjie on 03/05/2017 - 08:51
    +6

    Coming from a cattle farming background I can confirm that Black Angus is just a VERY well marketed product so is waguy. It's not worth the money you pay.

    Hereford, Limousin and Piedmontese are by far the best meat cattle. G to any real steak restaurant and they will have one of those 3 as their choice of meat.

    I only ever buy grass fed meat as it's the natural way of farming cattle.

    Grain fed is for the softer aussie (and these days american) pallet.

    Ask the butcher what breed does he sell. Also, fresh meat will always be tougher than 2 or 3 week matured meat (you can do this yourself by vacuum packing the meat and leave it in your fridge for 2-3 weeks. make sure fridge is between 2 and 4 degrees).

    • womble on 03/05/2017 - 08:54
      +1

      Very helpful, never knew any of this, much appreciated

    • jv on 03/05/2017 - 09:07
      +1

      fresh meat will always be tougher than 2 or 3 week matured meat

      that probably explains why my dog buries any fresh meat we give her and digs it up to eat 2-3 weeks later…

      • Boertjie on 03/05/2017 - 09:24

        hahahaha :-)

    • [Deactivated] on 03/05/2017 - 20:42

      I only ever buy grass fed meat as it's the natural way of farming cattle.

      Natural != better otherwise we'd eat natural products like cow poo.

      But grass feed is just tastier!
      Grain looks nicer (marbling) & more consistent.

      Great tip on the self vacpak/leaving. Your so right about the aging making a big difference. Even the difference between meat hung for 3 to 6 wks is big (tender & much more flavoursome). It weights less (since the water has evaporated) which is why it costs more /kg.

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