← The range
Beef
Grass Fed Beef Fillet Tail
Thin cut of the fillet tail with luxurious flavour and texture. Tender as a fillet steak and really just as good. We only sell it separately as its such a different shape.
In a roast it’s easy to overcook, so we remove it from them also.
We butterfly it open to the perfect quick cook steak.
Not one to miss.
Build your box
Choose your cuts in a box from £95. Free meat in every box, free delivery.
Storage
Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Defrosting
Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Steaks and small packs take about 12 hours; joints can take 24 hours or more.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Cooking
Take steaks and joints out of the fridge 30 minutes before cooking and pat them dry. Steaks and whole joints can be served pink in the middle. Rest steaks for a few minutes and joints for 15–20 minutes before carving.
Mince, diced meat and burgers must be cooked until steaming hot all the way through, with no pink meat left.
Mince, diced meat and burgers must be cooked until steaming hot all the way through, with no pink meat left.