New Zealanders have revealed their favourite beef cut, placing their support behind the scotch fillet.
More than 10,000 votes were cast over seven rounds in a competition run by Beef + Lamb New Zealand.
Kit Arkwright, general manager of marketing at Beef + Lamb says the cut comes from the lightly worked upper rib of the cow.
"It's one of the lesser-worked muscles - that's why it's so tender," Arkwright told Dominic George on Magic Talk's Rural Today on Thursday.
"It's only topped on tenderness by the eye fillet."
The scotch fillet not only edged out the eye fillet to take the title, but also proved to be more popular than rump, brisket and tomahawk cuts.
"It's that perfect balance between the melt-in-your-mouth tenderness of the eye fillet and that meaty, bit-more-of-a-bite of the sirloin and rump - and you get that perfect balance. And it looks like the great Kiwi public agree."
