Organic 35 Day Dry-Aged Fillet Steaks

ORGANIC & GRASS FED

On our farms in the Cotswolds and Staffordshire, and like the community of British beef farmers we sometimes partner with, we choose to raise our herds orgnaically. We believe traditional, low-impact, high-welfare organic farming produces the finest meat and benefits the animals and the land. Organic herds mature slowly, in harmony with their true nature, nourishing the soil they roam on – which keeps the British countryside diverse and thriving.

DRY-AGED

We built our own abattoir on the farm to ensure the highest animal welfare and reduce food miles. It’s there where our butchers work patiently to dry-age the steaks in our Himalayan salt chamber. The salt draws out the moisture and the ageing creates an intense umami flavour. The 35 days we hang our meat for is the perfect length for a tender steak with an exceptional taste.

Our dairy and beef cattle do not receive Bovaer or any other methane-reducing additive in their feed. They enjoy a 100% forage-based diet, grazing on clover-rich pastures from the spring to autumn and our own homegrown organic hay and silage in the winter months.

Weight 300g How To Cook

How to cook the perfect fillet steak

1. Wash hands, knives and surfaces thoroughly before and after preparing raw meat. Remove from the fridge an hour before cooking, to bring to room temperature.

2. Heat a griddle pan or heavy based frying pan over a high heat until smoking hot, and add a drizzle of oil or beef dripping if you’re using a frying pan.

3. Season generously with salt and pepper just before cooking.

4. Turn the steak regularly building a deep brown roasted colour on all sides, and use the cooking times below as your guide. 

5. Once cooked to your liking, leave the steak to rest on a warm plate for 5 minutes, which allows the meat to relax and ensures maximum succulence.

Rare: 6 mins | Medium: 7 mins

Steak will naturally vary slightly in thickness, so these cooking instructions are a guide. For thicker steaks, additional cooking time may be required. Ensure that the meat surface is properly cooked and sealed to kill any bacteria, even if the middle of the meat is still pink. Do not reheat once cooled. If using a temperature probe, core temperatures: Rare 40°C to 50°C | Medium 50°C to 60°C | Well done 60°C to 70°C.

Storage Advice Keep refrigerated 0-5°C. Consume within the use by date. Once pack is opened use on the same day. Suitable for freezing on day of purchase. Use within one month. Defrost fully before use. Do not re-freeze once defrosted.