32 Days Dry-Aged Aberdeen Angus Fillet Steak

Region: Holme Valley, West Yorkshire, UK

Shelf Life: 6 Days

Buying Options
Serves: 2 2 X 200g (7.1oz) £25.95
/ £12.98 each
Serves: 4 4 X 200g (7.1oz) £49.95
/ £12.49 each
Free Range Can Be Frozen Grass Fed Suitable for BBQ Great Britain Native Breed

Fillet steak is a signature cut the world over, and in Britain the most prized of all cuts, this steak illustrates exactly why British beef enjoys such a strong reputation. With our herds exclusively free range and grass fed on lush pastures, the fillet is dry aged by our Master Butcher to relax the beef into exquisite tenderness. When sliced specifically for your order, the result is a thick, juicy disc of lean and utterly tender beef.

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

Also known as Filet Mignon, Tenderloin Steak, and the Eye Fillet, this is the most sought after steak in British butchery, prized for its tender quality. That's because the muscle here bears no weight, meaning less connective tissue, but plenty of lean meat. Ours are true showpieces, encapsulating our whole philosophy of better meat, making sure the beef herds live stress free lives on plenty of natural grazing, to dry ageing and cutting the meat with expert skill.

This is steak for the top table, rightly deserving its reputation, and with flavour and texture that only grass fed and properly dry aged beef can bring. Try slicing the Fillet Steaks razor-thin for a rosy, raw Carpaccio or otherwise slice them small to make Steak Tartare. Ideally fillet steak is served rare or medium rare for the best eating quality.
a knife and fork icon OUR RECIPE TIPS FOR COOKING YOUR FILLET STEAK a pdf icon