The fillet is removed from the opposite side of the bone to the sirloin (this part of the Sirloin is known as the contre filet in French butchery), it runs from roughly the middle of the sirloin to the rump. It is very tender and characterised by a very fine marble of fat. We prepare our fillet steaks at around 175g (contact us if you want them bigger or smaller), a fillet steak requires very little cooking.
Your Say
The finest English Lamb producer
Rose Prince author & food journalist
Iconic Foods of the Decade – Dry Aged Beef from Thoroughly Wild Meat
Telegraph Weekend
No 1 Meat Suppliers for Christmas
Observer Food Monthly
Your meat was OUTSTANDING ! Everyone who ate it was bowled over. So thank you !
Debbie Major - Delicious Magazine
As ever, Andrew, you’re a winner all the way! That salmon-cut silverside from the Ruby Red beef is brilliant. And, superb value.
CT London
Just to say how delicious the ribs of beef were yesterday – It cooked very well, and I can’t remember when I last had such an enjoyable beef roast
RC London
We ate the Salt Marsh Lamb Chops tonight, OMG they are outstanding
FC Somerset
Sensational, the depth of flavour and soft succulence of texture in the leg of Lamb we had from you for our roast yesterday. The only word for it. Sensational.
CT London
the best Rib of Beef we have ever eaten
The Johnson Family, Bath