Fillet
A luxurious and lean cut of fork-tender beef taken from the tenderloin. We think it’s best roasted and served with dauphinoise or as a Beef Wellington.
Please do get in touch if you have a specific weight you require and we can add it to the cutting list for our next animal.
400g, serves 2
800g serves 4
1.5kg, serves 6
2kg, serves 8
Please note all of our beef is frozen as soon as possible to preserve freshness, let us know within the notes section of your order if you would like to collect your joint defrosted.
A luxurious and lean cut of fork-tender beef taken from the tenderloin. We think it’s best roasted and served with dauphinoise or as a Beef Wellington.
Please do get in touch if you have a specific weight you require and we can add it to the cutting list for our next animal.
400g, serves 2
800g serves 4
1.5kg, serves 6
2kg, serves 8
Please note all of our beef is frozen as soon as possible to preserve freshness, let us know within the notes section of your order if you would like to collect your joint defrosted.
A luxurious and lean cut of fork-tender beef taken from the tenderloin. We think it’s best roasted and served with dauphinoise or as a Beef Wellington.
Please do get in touch if you have a specific weight you require and we can add it to the cutting list for our next animal.
400g, serves 2
800g serves 4
1.5kg, serves 6
2kg, serves 8
Please note all of our beef is frozen as soon as possible to preserve freshness, let us know within the notes section of your order if you would like to collect your joint defrosted.
Please note
All of our beef is frozen as soon as possible to preserve freshness. If you opt for a courier delivery; steaks, burgers and other smaller items may arrive partially thawed – it’s perfectly safe to put them back in the freezer for another day or, or defrost them slowly in the fridge and eat within a two days. Ensure your beef is at room temperature before cooking.
Our beef is pasture-fed without exception and sustainably produced here on the farm in Great Waltham, Chelmsford. The cattle feed on herb rich pastures grazed in a way that benefits our soil ecosystems and feeds our local wildlife. The cattle are bred and born on the farm, raised to maturity and dry-aged for the most delicious beef. Thank you for supporting small-scale farming that’s good for the cattle, the consumer and the environment.
Cooking suggestion
If there is one thing we’ve learnt from roasting turkeys and beef joints it’s that they usually need less time than you think. We always make sure the meat is at room temperature before cooking and we’re big fans of a meat thermometer for added confidence – you’ll get rare beef at around 55°C so use that as a guide depending on how you like your beef cooked.
