Aberdeen Angus Fillet – 1kg

Our butchers tips

Whole Centre Cut Fillet

The centre cut fillet, often referred to as the tenderloin, is a prized cut known for its unmatched tenderness and subtle taste. This North Yorkshire farmed Aberdeen Angus fillet embodies the finest in traditional British butchery, perfect for those seeking the very best in beef.

The Cut

The whole centre cut fillet is one of the least-worked muscles in the animal. Its low activity results in a beautifully tender, lean piece of beef that’s ideal for a range of dishes, from an impressive beef Wellington to a simple but elegant fillet steak. With its fine grain and delicate texture, this cut is cherished for special occasions or gourmet dining.

Quality and Taste

These Aberdeen Angus cattle, raised on North Yorkshire pastures, produce beef of exceptional quality. While the centre cut fillet is one of the leanest cuts, it retains a delicate marbling that enhances its natural richness. The careful rearing and traditional methods used on the farms we use ensure that the meat develops a mild but full-bodied flavour, a testament to the region’s agricultural heritage.

Cooking Tips

The centre cut fillet is best prepared with care to maintain its natural tenderness and subtle taste. Here are some methods to bring out its best:

• Pan-Seared: A classic way to prepare fillet steaks. Heat a heavy skillet with a little oil, and sear each side until a golden crust forms, finishing with butter, garlic, and fresh herbs. For the perfect finish, rest the meat for a few minutes before serving.
• Roasting: Ideal for the whole fillet. Sear the fillet in a hot pan, then roast in the oven until your preferred level of doneness. A whole fillet can be served rare to medium, sliced into medallions.
• Grilling: For a smoky char, grill the fillet quickly over high heat. The lean nature of the fillet means it cooks fast, so rare to medium-rare is often the best choice to retain its tenderness.
• Beef Wellington: The ultimate use for a whole fillet. Wrap in puff pastry with mushroom duxelles and prosciutto for a luxurious centrepiece. Ensure the meat is properly sealed in a hot pan to keep juices inside before wrapping and baking.

Meat the Breed

Aberdeen Angus cattle, often simply known as Angus, are a prominent breed in North Yorkshire, valued for their exceptional meat quality. Originating from Scotland, these cattle have become a staple in many North Yorkshire farms, contributing significantly to the region’s reputation for premium beef.

History and Characteristics

The Aberdeen Angus breed traces its roots back to the early 19th century in the counties of Aberdeenshire and Angus in Scotland. They are known for their distinctive black (and occasionally red) coats, polled heads (naturally hornless), and robust build. These characteristics make them well-suited to the varied terrain and weather conditions of North Yorkshire.

Adaptability to North Yorkshire

North Yorkshire’s diverse landscapes, from the rolling hills of the Yorkshire Dales to the rugged moorlands, provide an excellent environment for rearing Aberdeen Angus cattle. The breed’s hardiness and ability to thrive on natural pastures align perfectly with the traditional farming practices of the region. Many farms in North Yorkshire emphasize sustainable and ethical farming methods, allowing Angus cattle to graze freely, which in turn enhances the quality of the meat.

Meat Quality

Aberdeen Angus beef is renowned for its marbling, tenderness, and rich taste. The meat is finely textured, leading to a juicy and flavour-rich experience that is highly sought after by chefs and consumers alike. This superior quality is attributed to the cattle’s genetics and the natural grazing they enjoy in North Yorkshire.

Farming Practices

In North Yorkshire, farmers pay meticulous attention to the welfare of their Aberdeen Angus cattle. Emphasis is placed on maintaining high standards of animal health and well-being, with practices such as rotational grazing, natural feeding regimes, and regular health checks. This commitment ensures that the cattle lead healthy lives and produce top-quality meat.

Economic and Cultural Impact

Aberdeen Angus cattle play a significant role in the local economy of North Yorkshire. The breed supports many small to medium-sized farms, contributing to rural employment and the preservation of traditional farming techniques. Additionally, Angus beef has become a key element in the region’s gastronomic identity, attracting food enthusiasts and supporting local businesses.

Nutritional Benefits

Aberdeen Angus beef is not only prized for its taste but also for its nutritional benefits. It is a rich source of high-quality protein, essential vitamins such as B12 and B6, and minerals like zinc and iron. These nutrients are crucial for maintaining muscle health, supporting the immune system, and promoting overall well-being.