Beef Fillet - A Cut Above The Rest

BEEF FILLET

Beef Fillet is a name for the long, tapering muscle on either side of the animal’s spine, towards the end of its back. Because these muscles do very little work (compared with the hindquarters or shoulders, for example) the meat they yield is beautifully tender and highly sought-after. Filet Mignon, delicate Chateaubriand Steak and prime Centre Cut Fillet all originate from this large, much-prized cut.

FROM OUR HERD

Greendale Beef Fillet is sourced directly from Greendale animals, raised by us on our own farmland. Greendale Farm Shop’s on-site butchers hang each carcase for a minimum of three weeks, a dry-ageing process which helps to tenderise the meat further and enhance its natural flavour.

THE CUTS

When ready, the Fillet is prepared with skill and care by our butchers; nothing is wasted. The thinner end becomes Beef Fillet Tail, and succulent Fillet Steaks are then sliced from the slender part of the remaining Fillet. The middle, known as the Centre Cut, is used to make our luxurious Beef Wellington, while the remaining ‘head’ of the Fillet becomes a wonderfully tender Chateaubriand Beef Roast. Delicious, prime beef at its best!

Beef Wellington Log

From the best part of the fillet, this luxurious steak cut is trimmed of fat and prepared by our expert butchers. An elegant stand-alone roast, this show-stopping Beef Wellington log is made the from a traditional recipe in which the fillet is encased in rich mushroom paté and wrapped in buttery puff pastry.

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Beef Fillet Tail

A versatile cut, fillet tail comes from the end of the fillet. Lean, succulent and delicious, it pan-fries to perfection in moments.

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Beef Fillet Steaks

Lean and tender, this prime fillet steak comes from cattle pastured on Greendale farmland - we're confident you'll taste the difference.

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Chateaubriand Roast Beef

This popular cut comes from the top (or ‘head’) of the fillet, which is much-loved for its delicious flavour and tenderness.

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