The most lean & tender of all!
For a lean cut such as fillet, brush the steak with butter or dripping before sizzling.
Crisp and brown any thick outer layer of fat on the side of the steak by holding it vertically with tongs onto the hot pan before flipping onto the side. Half way through cooking add more butter and garlic and baste the steak to get a lovely savory flavour to the crust, without raising the internal temperature too much.
The images in our online shop and weight options are indicative. Our animals are not a uniform size, and there is variation in the level of marbling and fat cover in our beef and lamb. As a result, we cannot guarantee the meat you receive will look exactly like the photograph, and sometimes it’s not possible to achieve the higher weights, particularly of steaks. You will only be charged for the weight of meat supplied.