In our humble opinion Fillet Steak is the best of the best. You will hear it said that the more tender a cut is, the less flavour it has. However, in the case of our grass-fed, slow-grown beef, there is no compromise: bite into our Fillet Steak and, after a moments delay, your mouth is filled with full, round, beefy goodness.
The fillet (or Tenderloin, if you’re American) is quite a long, slightly wedge-shaped muscle (the psoas major). It is taken from the centre of the animal, from a muscle, beneath the ribs and next to the backbone, that only works when the animal is turning; less work means that it is very tender.
From the thicker end of the fillet, which is towards the back of the cow, we get Cheateaubriand; from the thinner end, the fillet tail, we get Filet Mignon.
If Fillet Steak is the best of the best, the centre cut of the fillet is the best of the best of the best. (It doesn’t have a French name, by the way.) The centre cut can be the centrepiece of a beef wellington; it can be cut into round steaks, sometimes called Tournedos; or just roasted, then carved just before serving to preserve a beautifully rare steak.
Of course, there is more than one way to butcher a steer. If you leave the fillet (and sirloin) on the bone, you can cut T-bone and Porterhouse steaks.
If you have any special requests, just let us know and we will do our best to help.
Price per steak (6oz/180g minimum weight)
If you want to try a wide range of our products and fill up the freezer with easy to cook and delicious beef, then we...View full product details
Bigger and beefier than Fillet, Ribeye and Sirloin, Rump is a traditional British steak. It has a more defined texture than sirloin, and is slightly less tender, so best cooked medium or medium-rare, rather than rare. Even better, cook a good thick steak and share with a friend.
Rump steak is quite different to Fillet, Ribeye and Sirloin. It comes from further back on the animal (you can think of the pelvis dividing the rump from the sirloin in front) and is from a different muscle group.
A traditional rump steak is usually a slice through three individual muscles. However, those individual muscles can be separated into different cuts. At the top is the Rump Cap (the biceps femoris muscle). In Brazil this is called Picanha (pronounced, pee-KAHN-ya) and is the most highly prized cut of all, more expensive than Fillet.
Below the Rump Cap are, first, the Rump Heart (gluteus medius) or Centre Cut, which can be cut into Pavé steaks (from the French for “Cobblestone”, which is what these chunky steaks should look like); and, secondly, the smaller, but more tender, Rump Bistro steak.
There is also a fourth Rump steak, the Tri-Tip, or Rump Tail (tensor fasciae latae). It is called a Tri-Tip because it has… er… three tips. Although part of the Rump, it comes from lower on the animal.
Why divide a traditional Rump Steak up in this way? One reason is that for a steak to be as tender as it can be, it should be cut against the grain of the muscle. If you have one steak with three different muscles, they will be orientated in different ways, and you will end up cutting at least one of them with the grain, making it more chewy than it could be. Dividing the Rump into different steaks also means that the butcher can remove the silver tissue that connects the muscles.
If you are interested in any of these cuts, please let us know.
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Topside is a classic roasting joint. It is very lean and quite tender. Best roasted gently, it has very little fat, so you will need...View full product details