He totally worked our steaks with skill and MasterChef-worthy precision. This is the eye fillet (a.k.a tenderloin), apparently the most tender beef cut as this muscle does very little work. Rubbed with a cayenne spice mix from Chef Terri-Anne of @carrotsticksandcravings, the steak was lean yet so succulent it tore apart at the gentlest tug of a fork. Absolutely delicious with the 2014 Aldridge Estate Shiraz Cabernet from @winefamily.

Like the eye fillet, there's very little work required of you to get these great quality Australian beef. Simply make your selection on www.themeatclub.com.sg and have it delivered to you, and take $10 off your order when you quote 'BURPPLE'. #GoodThingsMustShare