Scotch fillet steak is easily recognised by its beautiful marbling and the strip of fat that runs through one end of it. These steaks are prepared from a boneless beef rib set, taken from the back of the cow, after the shoulder (or chuck).
The higher fat content of scotch makes it a popular choice for pan frying, as the fat keeps it moist and flavourful.
Scotch steaks may be shaped into a neat circle with plastic wrap or string. This is purely an aesthetic decision, and you should remove any plastic prior to cooking.
ちなみに、ニュージーランド政府の文化遺産省(Ministry for Culture and Heritage)が運営するサイト『Te Ara: The Encyclopedia of New Zealand』では、部位の紹介をしています。Rib-eyeと表示しているところがスコッチフィレ(Scotch Fillet)です。ニュージーランドやオーストラリアでは、Scotch filletと呼ぶ方が多い印象です。