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An incredibly tender cut of steak, left on the bone helps enhance the flavour. Dry aged on the bone for a minimum of 35 days in our Himalayan salt ageing chamber.
Availability: In stock
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Serves: 2 people
Box contents: 2 x 10oz (350g)
The fillet is the tenderest of all the steak cuts. Our fillet steaks are cut from grass fed, traditional breeds and have been matured on the bone for a minimum of 35 days in our Himalayan salt ageing chamber (click here for more info)
Our skilled butchers then trim all excess fat to give you the perfectly portioned steak. Cooking any steak while still on the bone helps to enhance the flavour. enhance the flavour.
Farm: Deep Clough Farm
Farmer: Nathan and Carole Brown
Maturation: Grass Fed & Dry aged for a min of 35 days in our Himalayan salt Ageing Chamber
What a difference
©Albert Matthews 2012
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