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1kg Fillet Steak (Centre Cut)
£60.00
The centre cut of the fillet possesses all the lean and tender meat characteristics which make the fillet so popular in the UK. 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 hindquarters of beef for 28-40 days to ensure the best possible eating experience. The centre cut is perfect for roasting or for a beef wellington!
2 in stock
Why We Dry Age Our Beef
At Meat & Cleaver, we only prepare the tastiest, tenderest cuts of meat. 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.
Important
All our delicious meats are cut to order by hand. We endeavour to cut as close to the required weight as possible but occasionally the weight may be slightly higher or slightly lower than that ordered (although we will always try to make it over the ordered weight!).
2 reviews for 1kg Fillet Steak (Centre Cut)
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Lisa Rowan (verified owner) –
What a delight it was to receive this order. The meat is in top condition and was large enough for 5 decent size steaks.
Once cooked it melted in the mouth!
Would rate the quality of this steak with that from some of the best restaurants in London and better than many others.
Sam Fuller –
Hey Lisa, thank you so much for taking the time to give us such awesome feedback on our dry aged fillet steak. We are pumped your loving the products, this gets us stoked! Thanks Sam
SVETLANA GULJAJEVA (verified owner) –
I roasted this whole in the oven. Medium-rare, it turned out absolutely delicious – melting in the mouth – top restaurant quality dish !