Dry Aged Fillet Steak

£8.00£13.00

Nothing rivals the tenderness of fillet steak. Lean in nature, with a fine layer of intramuscular fat, add dry ageing into the mix we most certainly have the king of all steaks. We dry age our hind quarters of beef for 28-40 days to ensure the best possible eating experience!

Please note; the price shown is based on a single steak at the weight shown.

Why we dry age

By hanging the beef carcasses on-the-bone and dry ageing the beef, it naturally allows the enzymes to react, breaking down the muscle fibres and connective tissues, resulting in improved texture and flavour which gives the meat its tenderness. Through the process of dry ageing, you also lose moisture in the beef, concentrating the flavours, and giving you a depth of flavour only achieved by the process of dry ageing.

Please note; the price shown is based on a single steak at the weight shown.

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