Lean, subtle and tender, taken from the smaller tail-end of the tenderloin. A little-used muscle, the fillet is soft, the texture velvety and the flavour a little less intense than a ribeye or sirloin. These tender, but not perfectly cylindrical pieces, taper to a point. Ideal for that fillet taste and texture, but without the Chateaubriand price tag!
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.
Air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.
Native breeds include Angus, Ruby, Longhorn, Shorthorn, Dexter and Hereford.
Minimum weight: 400g
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.
Try individual quick cook wellingtons - simply seal and season the tails, wrap in rolled puff pastry and cook on high for 10-12 minutes. Great with a red wine jusCheck out more recipes