Our fillet is dry-aged on the bone, for a minimum of 21 days in our state of the art chilled storage, and then skilfully prepared by our Master butchers. All of our bone-in beef is sourced from only our hand-selected farms in Scotland.
Dry aging on the bone is the way to flavour and texture in a steak. A lean and tender steak, fully trimmed of fat, yet with enough fine marbling to keep it moist and full of flavour. Due to its thickness fillet takes longer to cook than other steaks and benefits from being on the rare to medium side for this reason.