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Grass-Fed Beef Fillet Tails

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Grass Fed Beef Fillet Tails
Grass Fed Beef Fillet Tails
Gerard King

Gerard's Suggestion

"For a quick an easy supper, they're very good cut thin in a simple stir-fry, but they're also great in a big fat steak sandwich with Dijon mustard."

Grass-Fed Beef Fillet Tails

No Reviews
pasture-fed
small-suffolk-farm
heritage breed

Fillet tails need little cooking, so they make for a perfect quick and easy meal.

£9.75
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Shipping calculated at checkout.

Why you will love our Grass-Fed Beef Fillet Tails...

  • Versatile and excellent value 
  • Quick and easy to cook with a low fat content 
  • Dry-hung for 5-8 weeks 

The 'end' of a fillet is a brilliant cut to have in your culinary arsenal. It's got all the flavour and tenderness of a cut of prime fillet, but at a considerably lower cost.

Our fillet tail comes from heritage breed beef that has grazed exclusively on pasture at one of our like-minded small Suffolk farms. We hang our beef carcasses for up to eight weeks before carefully butchering them.

Use fillet tails in a stroganoff or a curry. Or my favourite way to cook it is sliced thin then fried hot and fast for a stir-fry, or in a pan for the perfect steak sandwich. It's an extremely versatile and easy cut to cook with, and loved by many because of its low fat content. 

Allow 250g per person

Gerard King

Gerard's Suggestion

"For a quick an easy supper, they're very good cut thin in a simple stir-fry, but they're also great in a big fat steak sandwich with Dijon mustard."

Want to know more?

Our beef comes from trusted local Suffolk farms, carefully selected for their dedication to quality and sustainable practices. We work closely with farmers like Emily Winter, whose ‘Pasture for Life’ certified Lincoln Red herd at Darrow Farm produces exceptional grass-fed beef, and the Somerleyton Estate, known for its regeneratively raised Welsh Black and Highland cattle. We are also proud to partner with Natasha Mann, whose award-winning Lincoln Reds graze by the River Alde’s lush meadows, yielding beautifully marbled, rich, and tender beef. Receiving whole carcasses allows us to hang the meat for 4 - 8 weeks (or more by request), ensuring superior flavour and texture.

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