Beef Fillet - A Cut Above The Rest
In this post we're focusing on a prime cut of Beef Fillet, a beautifully tender and highly sought-after cut. Filet Mignon, delicate Chateaubriand Steak and prime Centre Cut Fillet all originate from this large, much-prized cut.
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!
