Tenderness is the main game here, and when cooked rare or medium-rare you’ll have a melt-in-the-mouth fillet steak that’s butter-soft to the touch. We recommend cooking in a flat-based frying pan with butter. Be sure to rest your steak for at least half the cooking time to allow it to relax. Two steaks per pack. Sourced from a handful of farms in Somerset, our West Country beef is grass-fed, free-range and high-welfare, meeting our own exacting welfare standards. We dry-age all of our hindquarter cuts on the bone for a minimum of 28 days, developing flavour and tenderness. The meat contains high amounts of omega-3 fatty acids and is loaded with vitamins and minerals due to the grass-fed diet. Hand-butchered in Somerset using traditional techniques, our grass-fed British beef is the best that you can get.
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