Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.
How to cook whole beef fillet
Use for Beef Wellington, carpaccio or seared beef salads. For rare carpaccio, season and sear on all sides in a hot pan for a total of 5 mins. To roast, sear quickly and transfer to a 230°C oven for 30 mins (rare)/40 mins (medium).
Organic beef farmer
The beef comes from our producer group of small-scale organic farmers, who rear their animals to some of the highest welfare standards around. They are grass fed and enjoy an outdoor existence, reaching maturity naturally.
We choose traditional beef breeds, which we believe give better flavour. We carefully hang and butcher the meat ourselves, then mature it for extra flavour and tenderness.