A luxurious and tender cut, the Fillet is found in the central portion of the cattle’s back and is renowned for its tenderness and low fat content.
We source our Beef from John Scott Meats, some 15 miles away, ensuring only the best local produce is selected.
We ensure our Beef cattle are strictly grass fed and reared on rich green fields to develop natural marbling and intense flavour.
As a matter of principle we keep food miles to a minimum between ‘Barn and Butchery’ to ensure optimum freshness.
We then hang our Beef for a minimum of 21 days in our Dry Chill alongside Himalayan Rock Salts which enables the muscles to relax, darken, and lose excess moisture.
The result is outstanding Beef, every time.