Whole British Grass-fed Beef Fillet
Our dry-aged, grass-fed beef fillet comes from small, family farms in South West England and the Lake District and is grass-fed pastured which means it is high in Omega 3 and full of vitamins.
The dry-ageing process helps to enhance the fillet’s natural, melting buttery texture and delivers outstanding flavour.
Sear the whole fillet in a frying pan with a little oil before roasting it in the oven for 20 to 30 minutes per pound or slice it into steaks. This cut is also ideal for Beef Wellington wrapped in pastry with a mushroom, Madeira and pate paste.
Delivered fresh | 1kg – 2.5kg
Whole cut and expertly trimmed
We strongly believe that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared and sustainable meat that you can trust completely.
The Herefords, Red Rubys, Aberdeen Angus and Dexter breeds have been allowed to reach maturity at 30 to 36 months naturally, to produce beef that has an outstanding depth of taste and texture with wonderful marbling. To lock in the great flavours you expect from high-end, grass-fed beef, our meat is dry-aged for at least 28 days and prepared using the finest traditions of British craft butchery.