Fillet steak is well-known for being king of all steak cuts. The muscle sits on the inside of the loin, and is barely used, if ever, making it the most tender muscle on the entire body. Often extremely lean, our fillets have a small amount of intramuscular marbling which adds to their already spectacular flavour. A show-stopping cut for steak night, we can also leave this cut whole for beef wellington. Just let us know in the comments box. We only get two fillets per animal, so we restrict the amount you can buy to 1kg per person.
We cut our steaks thick, because that’s the way we like them.
‘The bland, mass produced meat market is not something we subscribe to.’ – Amy Jobe, founder of Lincoln Russet.
All Lincoln Russet beef is grass-fed and pasture-raised on our farm, feeding on the forage available to them on the land they occupy. The cattle are put out to the fields in the summer and brought indoors during winter. A hardy breed, the cattle put weight on well feeding on only grass and pasture. So, the result? A spectacular marbling and a deep, succulent flavour which we believe is some of the best you can find in the country today.
Only beef reared with passion will taste truly amazing. So, as fourth generation arable and livestock farmers, we’re experts on raising good beef cattle. To read more about how we raise our cattle, click here. Or, if you’d prefer a smaller beef box, here.