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  • Primarily Black Angus breed crossed with American Long horn cattle
  • Sourced from the Midwest of America
  • Enjoy with a Pinot Noir

Prime US Grain Fed Beef Fillet

Prime US Grain Fed Beef Fillet runs from the middle of the cow to the round, it is the most tender cut of Beef as it does the least amount of work, meaning a lean and less marbled piece as a result. US Grain Fed Beef has been fed for 100 days on Grain, it is this that produces a very tender and juicy piece of meat, with beautiful intramuscular fat. The stunning flecks of fat marbled throughout is what ensures the meat will not be dry out too quickly during cooking or get touch and chewy. When you eat US Grain fed Beef it is soft, tender and juicy. Prime US Beef has more abundance of fat interspersed with lean meat than Choice US Beef.    

A whole fillet will provide roughly 10-12 Fillet steaks, a Chateaubriand and a Tail Fillet Steak. Once cut these can be kept in the freezer, ready to use for a special occasion. The Chateaubriand is great for making a Sunday Roast, or a Beef Wellington.

For a quick roast, this is a great go to. Cut the Fillet in half, keeping the smaller tail end aside for use in stir fries and Mexican fajitas. With the thicker end season with salt and oil and sear on all sides to form a crust. In a preheated oven to 200, transfer the Fillet from the frying pan onto a baking tray and in the oven for 25 minutes. After which cover tightly and allow to rest for 15 minutes. Serve in thick slices with Potato Gratin and Roasted Endive and Walnut Salad.