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Omugi Australian Black Angus Beef Fillet

Name: Omugi Australian Barley-Fed Fillet Steak | FINE & WILD
Brand: ALBION FINE FOODS
SKU: 55628784435585
Price: 18.75 GBP
Availability: OutOfStock

£22.00

Barley-Fed Australian Beef MSA Graded

A barley-fed Australian Black Angus fillet from Omugi Beef — the leanest, most tender cut on the carcass, with the silky texture you expect and a clean, sweet flavour that lean fillet rarely delivers. Available as individual steaks, chateaubriand or mignons. Cut and blast-frozen IQF in-house by FINE & WILD

£22.00

A barley-fed Australian Black Angus fillet from Omugi Beef, produced by NH Foods Australia — a company that has been supplying premium beef to the Japanese market since 1988. Over 35 years of refinement have gone into the proprietary barley-based feeding programme that gives Omugi its distinctive character: a clean, sweet flavour, fine-grained marbling, and a lighter, more refined fat than standard grain-fed beef.

The fillet is the leanest and most tender cut on the carcass, taken from the psoas muscle that runs along the spine. It does almost no work, which is why fillet has such a fine, soft texture. Standard grain-fed fillet can be one-dimensional — tender but lacking depth — because it carries so little fat. The Omugi barley feeding programme changes that. The fillet still has the silky, buttery texture you expect, but it carries a subtle marbling and a clean, sweet flavour that lean fillet rarely delivers. The barley-fed fat melts at a lower temperature than fat produced by corn or wheat rations, so the small amount of marbling present renders cleanly through the meat without weighing it down.

Available as individual fillet steaks, as a chateaubriand — the centre-cut section of the fillet, the traditional cut for sharing roasted whole and carved at the table — or as mignons, smaller medallions cut from the same muscle.

The cattle are pasture-raised before being finished on the custom barley ration, and all beef is graded by Meat Standards Australia (MSA), which evaluates marbling, maturity, breed, meat colour, pH and acidity for consistent eating quality. The beef is cut and blast frozen IQF in-house by FINE & WILD to −28°C before vacuum sealing.

Producer: Omugi Beef (NH Foods Australia), Australia · Cut and frozen in-house by FINE & WILD

Breed: Australian Black Angus

Feed: Pasture-raised, finished on a proprietary barley ration

Grading: Meat Standards Australia (MSA)

Ingredients: Beef (fillet)

Storage: Store frozen at –18°C or below. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.

Defrost ou of the vacuum pack in the fridge for 12–24 hours. Take out of the fridge at least 30 minutes before cooking — fillet eats best from a tempered core. Pat thoroughly dry, season generously with sea salt and a small amount of black pepper, and rub with a neutral oil.

For fillet steaks and mignons:
Heat a heavy pan over a high heat until just smoking. Lay the steak in and cook without moving for 90 seconds, then turn and cook for a further 90 seconds. For thicker steaks, turn every 30 seconds for the next 1–2 minutes, basting with foaming butter, garlic and thyme. Pull from the pan when the meat feels firm to a gentle press but still gives — internal temperature 50–52°C for medium-rare. Rest, loosely covered, for 5 minutes. Mignons cook faster — typically 60–90 seconds per side.

For chateaubriand:
Sear all sides in a smoking hot pan with a little neutral oil until deeply browned, around 60–90 seconds per face. Transfer to a 180°C oven and roast until the internal temperature reaches 50°C — typically 8–12 minutes depending on thickness. Add a knob of butter, a thyme sprig and a crushed garlic clove for the last 2 minutes and baste. Rest for 8–10 minutes loosely covered. Carve across the grain into 2cm slices and serve on warmed plates with the resting juices spooned over.

Doneness guide (internal temperature, after rest):
Rare 48°C · Medium-rare 52°C (recommended) · Medium 58°C · Medium-well 63°C

Fillet asks for restraint at the table. Sea salt, the resting juices, a green vegetable, a starch. Béarnaise or peppercorn sauce both work; horseradish cream is excellent if you want something sharper.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

A barley-fed Australian Black Angus fillet from Omugi Beef, produced by NH Foods Australia — a company that has been supplying premium beef to the Japanese market since 1988. Over 35 years of refinement have gone into the proprietary barley-based feeding programme that gives Omugi its distinctive character: a clean, sweet flavour, fine-grained marbling, and a lighter, more refined fat than standard grain-fed beef.

The fillet is the leanest and most tender cut on the carcass, taken from the psoas muscle that runs along the spine. It does almost no work, which is why fillet has such a fine, soft texture. Standard grain-fed fillet can be one-dimensional — tender but lacking depth — because it carries so little fat. The Omugi barley feeding programme changes that. The fillet still has the silky, buttery texture you expect, but it carries a subtle marbling and a clean, sweet flavour that lean fillet rarely delivers. The barley-fed fat melts at a lower temperature than fat produced by corn or wheat rations, so the small amount of marbling present renders cleanly through the meat without weighing it down.

Available as individual fillet steaks, as a chateaubriand — the centre-cut section of the fillet, the traditional cut for sharing roasted whole and carved at the table — or as mignons, smaller medallions cut from the same muscle.

The cattle are pasture-raised before being finished on the custom barley ration, and all beef is graded by Meat Standards Australia (MSA), which evaluates marbling, maturity, breed, meat colour, pH and acidity for consistent eating quality. The beef is cut and blast frozen IQF in-house by FINE & WILD to −28°C before vacuum sealing.

Producer: Omugi Beef (NH Foods Australia), Australia · Cut and frozen in-house by FINE & WILD

Breed: Australian Black Angus

Feed: Pasture-raised, finished on a proprietary barley ration

Grading: Meat Standards Australia (MSA)

Ingredients: Beef (fillet)

Storage: Store frozen at –18°C or below. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.

Preparation / Cooking

Defrost ou of the vacuum pack in the fridge for 12–24 hours. Take out of the fridge at least 30 minutes before cooking — fillet eats best from a tempered core. Pat thoroughly dry, season generously with sea salt and a small amount of black pepper, and rub with a neutral oil.

For fillet steaks and mignons:
Heat a heavy pan over a high heat until just smoking. Lay the steak in and cook without moving for 90 seconds, then turn and cook for a further 90 seconds. For thicker steaks, turn every 30 seconds for the next 1–2 minutes, basting with foaming butter, garlic and thyme. Pull from the pan when the meat feels firm to a gentle press but still gives — internal temperature 50–52°C for medium-rare. Rest, loosely covered, for 5 minutes. Mignons cook faster — typically 60–90 seconds per side.

For chateaubriand:
Sear all sides in a smoking hot pan with a little neutral oil until deeply browned, around 60–90 seconds per face. Transfer to a 180°C oven and roast until the internal temperature reaches 50°C — typically 8–12 minutes depending on thickness. Add a knob of butter, a thyme sprig and a crushed garlic clove for the last 2 minutes and baste. Rest for 8–10 minutes loosely covered. Carve across the grain into 2cm slices and serve on warmed plates with the resting juices spooned over.

Doneness guide (internal temperature, after rest):
Rare 48°C · Medium-rare 52°C (recommended) · Medium 58°C · Medium-well 63°C

Fillet asks for restraint at the table. Sea salt, the resting juices, a green vegetable, a starch. Béarnaise or peppercorn sauce both work; horseradish cream is excellent if you want something sharper.

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here