32 Days Dry-Aged Aberdeen Angus Centre Cut Fillet

Region: Holme Valley, West Yorkshire, UK

Shelf Life: Min. 6 Days

Buying Options
Serves: 4 1 X 750g (1.7lb) £51.75
/ £51.75 each
Serves: 6 1 X 900g (2lb) £62.10
/ £62.10 each
Free Range Can Be Frozen Grass Fed Great Britain Native Breed
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.

Unparalleled in reputation, the Aberdeen Angus is Britain’s favourite breed, but is equally revered in the steak cutting traditions of Argentina, the United States, and South Africa. Its popularity is a direct consequence of the marbling that evenly runs through the meat to give the beef its renowned rich and indulgent flavour. Due to its quality and popularity, we hang prime Angus beef the year round, always sourced from grass fed, free range herds.

Tasting Notes: Rich, Creamy, Indulgent

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.
a knife and fork icon Our Recipe Tips For Cooking Your Centre Cut Fillet a pdf icon