1kg Fillet Steak (Centre Cut)

£48.50

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 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!

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.

SKU: MC0075 Category: Beef Tags: Beef, Fillet Steak

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!).