This is a whole boneless Fillet of grass-fed beef, from Australian cattle which are reared on huge plains in an environment which is as open and natural as possible

Also known as tenderloin, our fillets are supplied with the chain off, meaning they are ready to be cut down into fillet steaks, or can also be roasted whole, or made into a beef wellington

The beef fillet is made up of 3 parts - the head, the centre-cut, and the tails.

The head is the largest piece at one end, which can be removed and used as a chateaubriand, best roasted medium-rare and served for 2 to share. The tail is the very tapered part at the thin end, which is best removed and used for stroganoff or posh diced beef. The remainder is the centre-cut, otherwise know as the barrel, which is a cylindrical shape and is the part used for fillet steaks.

Minimum weight 1.8kg

Each fillet will provide 10 portions; the Chateaubriand feeds 2, the fillet tails are enough for 3, and the barrel can be cut into 5 average-size 7oz (200g) fillet steaks

Supplied fresh