|Whole Prime US Grain Fed Fillet: 2kg / 70.55oz|
Prime USDA Fillet is one of the most admired cuts of US beef in the world, no wonder it is referred to as 'the king of steaks'. USDA Prime Grade has the highest rating of a combined high ratio of marbling with the youngest maturity of beef. That's why prime is the most flavourful and most tender with the finest of texture.
The plush, decadent texture of our Prime US Grain Finished Whole Fillet is incomparable.
Anyone who has savoured a USDA Prime Graded Steak knows that it is delightfully tender and juicy with a buttery flavour which makes it distinctively superior to any other steak.
USDA Prime Beef Fillet is cut from the short loin of the cow, a section from the lower back between the ribs and the round. When the short loin is cut as an entire strip, it is called the "tenderloin." When sliced into individual steaks, it is called "filet mignon" and "chateaubriand."
You need to focus on the appearance of the fillet steaks. A good fillet steak should be bright red and fresh looking with little or no fat. It is very lean with almost no fat running through it, which means it has less flavour than other cuts; it’s the meat’s soft texture that is most prized. It is usually the most expensive piece of beef available and should be cooked with care so as not to destroy its virtues.
Our US Beef come from predominant Angus herds located in the Mid-West states of the United States. These herds spend most of their lives living on the grass plains – the stereotypical image of the cows herded by cowboys. These cattle are finished on a grain diet which adds to the flavour and tenderness of the meat.
All US Beef entering the European Union does so under the NHTC (Non-Hormone-Treated-Cattle) program. The NHTC cattle program also guarantees the same high welfare standards for rearing and animal husbandry you would expect of cattle here in the UK.
A whole fillet of beef will weighs approximately 2kg and it will serve 8-10.
No matter which cooking method you choose to cook our USDA Prime Whole Fillet, we recommend cooking it to a rare, medium rare, or medium temperature. We don’t recommend that you cook the Prime Fillet to the well done stage, as the Fillet clearly has the least amount of fat among the various steak cuts, and cooking it too long dries it out, making the meat tough and tasteless.
To cook a Prime Whole Fillet, season generously, sear briefly in a hot pan and transfer to the oven to finish roasting (this will take as little as 10 minutes for very rare meat). This Prime Whole Fillet can also be cut into thick steaks and fried quickly in a smoking hot pan, grilled or roasted. An easy Bernaise Sauce is a nice touch with the Whole Fillet and pairs nicely with a modern Italian Red wine or Oaked Chardonnay.
When you pull your Prime Whole Fillet off the heat, the juices will be in the center of the meat. Cover it with aluminium foil and let it rest 7-10 minutes, and those juices will naturally redistribute throughout the meat.
For over two decades, Freedown Food has been supplying top Michelin Star restaurants with luxury meat, and now Meat Me at Home can deliver the same exceptionally high quality meat to you too!
From luxury Wagyu beef to exciting exotic meats, top Michelin Star chefs agree that Freedown Food’s luxury meat is the ultimate taste experience. Treat yourself to Michelin Star standard dining when you shop at Meat Me at Home today.