Centre Cut Fillet

A Decadent Celebration Cut from the Succulent Fillet.

Matured in our Master Butcher’s reserve, the centre cut of the fillet boasts the characteristic tender and lean meat which makes the fillet so popular in British and European cuisine. When matured for a longer period, the Centre Cut Fillet meat naturally dehydrates, leaving tenderised meat with concentrated beefy flavour. Often simply cut into steaks for its juicy tenderness, expect a roasting joint of the utmost quality.

An outstanding joint of prime grass fed beef, trimmed of all sinew by hand, the Centre Cut is one piece of pure fillet. The underworked fillet muscle of the beast makes for the most tender beef, often reserved for prime steaks in restaurants. Our Centre Cuts are further tenderised by the essential dry aging process, which enhances the natural quality of the beef, concentrating the flavour.

Ideal as a smaller centrepiece, this is a luxury celebration joint of prime grass fed beef, with depth of flavour and delicious succulence for the top table. Often sliced into steaks by chefs, the beef Centre Cut is also well suited to making a classic Beef Wellington, served alongside rich gratin Dauphinoise, red wine sauce, and peppery grain mustard.

Our recipe tips for cooking your Centre Cut Fillet

3 results

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Breed Dry Aged Serves Weight Farm Price Quantity
Shorthorn 32 Days 2 1 X 550g (1.2lb) Nidderdale - Area of Outstanding Natural Beauty £37.95
Hereford 32 Days 2 1 X 550g (1.2lb) North York Moors National Park £37.95
Aberdeen Angus 32 Days 2 1 X 550g (1.2lb) Yorkshire Dales National Park £37.95

Please note on breeds

From time to time the exact breed or farm may not be available at the time of despatching your order.
On such occasions we will endeavour to supply you with a suitable alternative.