Organic 28-day Aged Beef Fillet Tail

Quite rightly, the fillet is considered the prize on the beef carcass. It sits nestled below the sirloin and above the flank on the animal's side and really isn't a hard worker. This means that if you want the softest, most tender cut of beef, fillet is the way to go. It's otherwise known as the tenderloin, which pretty much sums it up. The fillet is a long muscle that tapers off towards the end. Prime fillet steak is cut from the centre of the muscle; chateaubriand comes from the thicker 'cap' end, which leaves the tapering 'tail'. The flavour, texture and quality of the tail is every bit as good as the rest of the cut, it's just a slightly inconsistent shape. That's why we leave it as a generously portioned piece, so you can decide if you want to cook it as one or portion it for two. 

At The Organic Butchery, we know that the finest meat comes from animals that have lived high-welfare lives, and our organic grass-fed beef cattle produce steaks of exceptional quality.

Minimum Shelf Life: 6 Days