Beef Fillet Tails, Stir Fry
We’ll let you in to a little secret: stir fry beef is often cut from the topside or rump, but tenderness and the ability to have a very quick cook is essential when stir frying, which isn’t often achieved with topside or rump cuts.
Our stir fry beef is cut from the tail of the beef fillet, or beef tenderloin. It’s extremely tender, so it marries well to stir fry dishes where you often want to use minimal cutlery and dine casually. Every meal should eat well, even if it is relaxed and informal, so we cut our meat with all the care and attention any chef would, giving you a restaurant experience at home.
Weight: 500g
We’ll let you in to a little secret: stir fry beef is often cut from the topside or rump, but tenderness and the ability to have a very quick cook is essential when stir frying, which isn’t often achieved with topside or rump cuts.
Our stir fry beef is cut from the tail of the beef fillet, or beef tenderloin. It’s extremely tender, so it marries well to stir fry dishes where you often want to use minimal cutlery and dine casually. Every meal should eat well, even if it is relaxed and informal, so we cut our meat with all the care and attention any chef would, giving you a restaurant experience at home.
Weight: 500g
We’ll let you in to a little secret: stir fry beef is often cut from the topside or rump, but tenderness and the ability to have a very quick cook is essential when stir frying, which isn’t often achieved with topside or rump cuts.
Our stir fry beef is cut from the tail of the beef fillet, or beef tenderloin. It’s extremely tender, so it marries well to stir fry dishes where you often want to use minimal cutlery and dine casually. Every meal should eat well, even if it is relaxed and informal, so we cut our meat with all the care and attention any chef would, giving you a restaurant experience at home.
Weight: 500g