Beef Fillet, Fully Trimmed
The most tender of beef cuts, the beef fillet is expertly trimmed and well-aged to enhance its already stunning flavour and texture. Fine-grained with little to no fat, its popularity is understandable.
Nestled along the spine of the animal, this muscle does little to no work throughout its life. It can be easily removed from the bone when butchering, emphasising its delicate nature.
Although subtle in flavour a beef fillet still packs a punch. It’s the perfect balance of sweet meat and buttery texture.
Chef’s Tip: purchase a whole fillet and cut two to three steaks from the chateaubriand for a luxurious midweek meal. Carpaccio or steak tartar the tail and roast the center cut whole, or make a beef wellington.
Weight: 1.5kg
The most tender of beef cuts, the beef fillet is expertly trimmed and well-aged to enhance its already stunning flavour and texture. Fine-grained with little to no fat, its popularity is understandable.
Nestled along the spine of the animal, this muscle does little to no work throughout its life. It can be easily removed from the bone when butchering, emphasising its delicate nature.
Although subtle in flavour a beef fillet still packs a punch. It’s the perfect balance of sweet meat and buttery texture.
Chef’s Tip: purchase a whole fillet and cut two to three steaks from the chateaubriand for a luxurious midweek meal. Carpaccio or steak tartar the tail and roast the center cut whole, or make a beef wellington.
Weight: 1.5kg
The most tender of beef cuts, the beef fillet is expertly trimmed and well-aged to enhance its already stunning flavour and texture. Fine-grained with little to no fat, its popularity is understandable.
Nestled along the spine of the animal, this muscle does little to no work throughout its life. It can be easily removed from the bone when butchering, emphasising its delicate nature.
Although subtle in flavour a beef fillet still packs a punch. It’s the perfect balance of sweet meat and buttery texture.
Chef’s Tip: purchase a whole fillet and cut two to three steaks from the chateaubriand for a luxurious midweek meal. Carpaccio or steak tartar the tail and roast the center cut whole, or make a beef wellington.
Weight: 1.5kg