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
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