Melt in the mouth fillet steaks are the leanest cut available. They make a real treat for anyone who loves a thick, juicy disc of lean, utterly tender steak for dinner.
Fillet is leaner than rump steak, it has a wonderful flavour and is very quick to cook.
So, whether you're looking for a low-fat cut of beef or if you prize tenderness above all-else this is the one to go for.
Grill, or fry in minutes, for a really special but extra-quick meal. Always allow steak to rest for 15 minutes at room temperature before cooking.
Delivered on a cling wrapped tray, each steak protected with butchers paper.
Because this is fresh meat expect a bit of discolouration where the meat has been in contact with the air.
With fridge set at 1-4 °C
Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.
Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.
Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.
Let the air circulate
All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs
Sliced 2-3 months
Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.
Once frozen your biggest problem is air
Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.
The slower you thaw your meat the less juice is lost. Defrost it in the fridge.