A champion cut of beef. Known to some as the tenderloin, protected by the ribcage, this muscle is rarely used and so it is easily the most tender part of animal. Juicy and unbelievably tasty in a knockout wellington!
Our farmers' native breed cows are outdoor reared and grass fed, growing and maturing at their natural pace to develop a high fat content that keeps the meat moist during cooking. With our butchers then hanging and dry aging all of the gorgeous meat for at least 21 days, you're left with incredibly tasty beef, whichever cut you go for.
Native breeds include Angus, Ruby, Longhorn, Shorthorn, Dexter and Hereford.
Available weights: 1.0kg and 1.4kg
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
The ultimate roast beef. Preheat the oven to 220oC. Allow the meat to cool to room temperature, rub with olive oil, salt and pepper. Sear the fillet in a pan at high temperature, once the fillet is browned on all sides, place it in the oven to roast for 20-25 mins. Remove from the oven and wrap in tin foil and allow to rest for 15 mins before serving. Prepare to be blown away.Check out more recipes