Beef0002403
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Sample copy for the Prestons team to review. Pack, size and preparation options are illustrative; worked portions are planning examples.
PRESTON FOODS · TRADE RANGE
NZ Beef Scotch Fillet (Half)
Product code 0002500
New to Preston Foods? Ask about a trade account.
Product photo from Preston’s Master Butchers. Cut and presentation may vary.
A half cut of scotch fillet, or cube roll if that’s the name on your specification, is a smaller roasting joint for kitchens that don’t need a whole fillet at once. Carve it at service for a roast special, a small carvery or a shared beef dish.
Match the piece weight to your covers and the portion you plate, then tell us how many pieces you need.
- Origin
- New Zealand
- Menu ideas
- Roast specials, smaller carveries and shared beef dishes
A FEW THINGS WORTH KNOWING
Questions from your kitchen
Practical details to help you plan your menu and talk through your order.
Does “half” mean a fixed weight?
No. It describes the cut format, not a guaranteed number of kilograms. Give us a preferred weight range and number of pieces as well as the total order weight, and we’ll confirm what can be supplied.
Can I cut the half fillet into steaks?
Yes, that is another way to use it. Plan what you’ll do with the ends before costing a full run of matching steaks: a smaller end piece may suit a different dish rather than the same plate.
How should I compare the half and whole options?
Compare the usable portions your kitchen will get, the prep time and how much you’ll use within the pack’s storage instructions. The smaller joint may suit your service even when a whole fillet gives more freedom to portion.
Ordering & handling
Ordering & delivery
Request kilograms in 0.5 kg steps; this is not a pack size or minimum order. We’ll confirm packing, final weights and delivery charges with you. See how to order.
This local preview saves test orders only and takes no payment. Delivery is confirmed separately.
Storage & ingredients
Follow the storage instructions and use-by date on the pack, and keep raw meat separate from ready-to-eat food. Plan opened packs and any thawing through your kitchen’s food control plan. Keep the product label or specification with your records so ingredient and allergen information stays with the batch.
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