Tips from the Butcher

"Use your fingers to prod the cooked steak – when rare it will feel soft, medium-rare it will be lightly bouncy, and well-done it will be much firmer. Remember to let the steak come to room temperature (30 - 60 minutes) before you cook it and don’t forget to rest the steak for about 2-4 minutes before eating"

Fillet Steak

This 28-Day dry aged, prime beef cut is the least used muscle and therefore the most tender. Its flavour is truly exceptional and ideal for special occasions.


About our Beef

  • British
  • Located form the hindquarter
  • Fully trimmed
  • 28 day dry aged
  • Ideal for frying, grilling or barbequing
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