32 Days Dry-Aged Aberdeen Angus Fillet Steak
Region: Holme Valley, West Yorkshire, UK
Shelf Life: Min. 6 Days
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.
|OUR RECIPE TIPS FOR COOKING YOUR FILLET STEAK|